The Cellar
THE WINES OF FATTORIE AZZOLINO
The white wines of Fattorie Azzolino retrace paths already traced in the past by the original company, thus maintaining their tradition and knowledge.
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The Chardonnay IGT Sicilia used in purity has an intense fruity and harmonious aroma with bright notes of apricot, tropical fruit (ripe pineapple) and elderflower flowers, to which notes of vanilla, honey and a mineral nuance are added that guarantee a long aromatic persistence. Vinification and fermentation in barriques aging 10 months in Allier oak barriques. Bottling and subsequent refinement in the bottle for a further 6 months. The use of native vines such as Grillo proves to be a winning choice for the purpose of recovering the typicality of the terroir of origin and fragrances such as orange blossom and citrus fruits. At the same time, a native vine like Catarratto , wisely associated with Sauvignon blanc , gives rise to a product of great interest that enhances the Mediterranean aromas. But the innovative product with which today the company aims to a strong identification, is constituted by a Nero d'Avola vinified in white with soft pressing characterized by the classic structure of red wines and the freshness of whites.
look at the wines
Even the reds of Fattorie Azzolino are characterized by the same company philosophy, aimed at recovering and maintaining tradition but in a modern key and with a strong focus on the market.
The Notturno Nero d'Avola DOC Monreale therefore, aged for 6 months in barrique and 6 months in bottle, is the flagship of the production of Fattorie Azzolino.
A particular encounter between Syrah and Cabernet Sauvignon that gives intense and harmonious aromas with bright notes of blackberries and red fruits is the Di'More vinified following the tradition and with aging in barrique for 12 months and subsequent 6 in the bottle.
Enchanting
DOC SICILY
THE VINE
Cricket
THE CULTIVATION
Training system: Spurred cordon
Density: 4000 plants / hectare
Average production per hectare: 70 quintals
Soil: Clayey
sandy with alkaline reaction
Altimetry: 450 mt
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THE HARVEST
Manual harvest around the middle of September.
THE VINIFICATION
Traditional white vinification and fermentation at controlled temperature (17-18 C).
Aging in a concrete tank for 5 months
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WINE MADE FROM ORGANIC GRAPES
ORGANOLEPTIC CHARACTERISTICS
«D'Incanto» a wine capable of enchanting the senses. Straw yellow in color with greenish reflections, it expresses delicate Mediterranean fragrances reminiscent of orange blossom and citrus fruits. In the mouth it gives sensations of freshness, body and persistence.
GASTRONOMIC PAIRINGS
It goes perfectly with first and second courses based on fish, vegetables and delicate meats. It is also recommended as an aperitif accompanied by fresh cheeses and canapés.
Serving temperature: 12 ° C
Storage: bottle laid down in cool and dark places
Aging potential: short 1-2 years
Tranùi
IGT Terre Siciliane
The Vine
CATARRATTO e
SAUVIGNON
THE CULTIVATION
Training system: Spurred cordon
Density: 4500 plants / hectare
Average production per hectare: 80 quintals
Soil: Clayey
sandy
Altitude: 350 mt
THE HARVEST
Manual harvest in the first ten days of September
THE VINIFICATION
White vinification and temperature-controlled fermentation (18
20 C). Blend between
wines obtained in Sicily from Catarratto and Sauvignon Blanc.
Short aging in
WINE MADE FROM ORGANIC GRAPES
ORGANOLEPTIC CHARACTERISTICS
Tranùi
«Among us» expresses what the wine wants to give right from the name. Straw yellow color
with greenish reflections. The purely Mediterranean origin of this wine is
enhanced by the finesse of Sauvignon Blanc with the peach notes of Catarratto.
With a fruity and floral aroma on the palate it expresses harmonious freshness.
GASTRONOMIC PAIRINGS
Excellent as an aperitif. It goes well with first courses, fish and vegetables, shellfish and cheeses.
Serving temperature: 12 ° C
Storage: bottle laid down in cool and dark places
Aging capacity : short 1 - 2 years
INTRIGUING
DOC SICILY
The Vine
CRICKET
THE CULTIVATION
Training system: Spurred cordon
Density: 4500 plants / hectare
Average production per hectare: 70 quintals
Soil: Clayey - sandy
Altimetry: 450 mt
THE HARVEST
Manual harvest in the first ten days of September
THE VINIFICATION
Traditional white vinification and temperature-controlled fermentation (17
18 C).
Aging in steel tanks for 5 months.
WINE MADE FROM ORGANIC GRAPES
ORGANOLEPTIC CHARACTERISTICS
Slightly moved wine, with an enviable, elegant freshness, with floral flavors and
minerals. Sweet and juicy acidity that encompasses all the Sicilian nature of the sea. Aroma
penetrating capable of evoking green melon. In the mouth it gives sensations of
full-bodied freshness and persistence
GASTRONOMIC PAIRINGS
Excellent as an aperitif. Its versatility makes it suitable for seafood and fish dishes
raw, even sushi and salads.
Serving temperature: 12 ° C
Storage: bottle laid down in cool and dark places
Aging potential: short 1-2 years
Chardonnay IGT
Sicily White
The Vine
CHARDONNAY
THE CULTIVATION
Training system: Spurred cordon
Density: 4500 plants / hectare
Average production per hectare: 90 quintals
Soil: Clayey - sandy with a good presence of skeleton
Altimetry: 450 mt
THE HARVEST
Manual harvest in the second ten days of August
THE VINIFICATION
White vinification at controlled temperature (17
18 C). A part of the product undergoes fermentation and a subsequent refinement of 8 months in barrique
Refinement in bottle for 4 months.
WINE MADE FROM ORGANIC GRAPES
ORGANOLEPTIC CHARACTERISTICS
Straw yellow color with golden reflections. Intense and complex bouquet with bright fruity notes of apricot and tropical fruits, elderberry floral and vanilla spice, which are enhanced by the elegant structure and harmony of the wine. It has a long aromatic persistence.
GASTRONOMIC PAIRINGS
Raw seafood, first courses of good taste intensity, fatty fish, boiled meat,
blue cheeses
Serving temperature: 14 ° C
Storage: bottle laid down in cool and dark places
Aging potential: average 2-4 years
The Vine
NERO D'AVOLA
Nero d'Avola
DOC SICILY
THE CULTIVATION
Training system: Spurred cordon
Density: 4800 plants / hectare
Average production per hectare: 80 quintals
Soil: Clayey - sandy with alkaline reaction
Altimetry: 450 mt
THE HARVEST
Manual harvest after mid-September.
THE VINIFICATION
Red vinification with partial cold maceration of the grapes followed by a period of fermentation and maceration on the skins of 10-12 days. Aging in concrete tanks for 6 months. Short refinement in the bottle
WINE MADE FROM ORGANIC GRAPES
ORGANOLEPTIC CHARACTERISTICS
Ruby red color with violet reflections. The scent enhances the varietal notes of black pepper
and red fruits, such as strawberry and cherry. On the palate it has good tannins and sapidity.
GASTRONOMIC PAIRINGS
Easy to pair wine that enhances the pleasure of a good table of the best
island tradition. First courses of good taste intensity, main courses of various types of meat.
Serving temperature: 18 ° C
Storage: bottle laid down in cool and dark places
Aging potential: average 2-4 years
The Vine
NERO D'AVOLA
Night
DOC Monreale
THE CULTIVATION
Training system: Spurred cordon
Density: 4800 plants / hectare
Average production per hectare: 80 quintals
Soil: Clayey - sandy with alkaline reaction
Altimetry: 450 mt
THE HARVEST
Manual harvesting of selected bunches at the end of September
THE VINIFICATION
Short maceration at a controlled temperature followed by a long fermentation. Aging in barrique for 12 months and another 6 months in the bottle.
WINE MADE FROM ORGANIC GRAPES
ORGANOLEPTIC CHARACTERISTICS
Ruby red color with violet reflections. Intense and persistent aroma of red fruits
ripe and spice. In the mouth it is balanced, tannic and persistent.
GASTRONOMIC PAIRINGS
It goes well with first courses of good gustatory intensity, second courses with meat, lamb al
oven, sausages and aged cheeses.
Serving temperature: 18 ° C
Storage: bottle laid down in cool and dark places
Aging potential: average 4-6 years
The Vine
SYRAH
Say more
IGT Terre Siciliane
THE CULTIVATION
Training system: Spurred cordon
Density: 4800 plants / hectare
Average production per hectare: 70 quintals
Soil: Clayey - sandy with alkaline reaction
Altimetry: 450 mt
THE HARVEST
Manual harvest after mid-September.
THE VINIFICATION
Traditional red winemaking.
After racking, subsequent aging in barrique for 12 months. Further refinement in the bottle for at least 6 months
WINE MADE FROM ORGANIC GRAPES
ORGANOLEPTIC CHARACTERISTICS
Garnet red color. Intense and harmonious bouquet with bright notes of blackberries and fruits
reds along with spicy notes. On the palate it presents velvety tannins, balance and
persistence.
GASTRONOMIC PAIRINGS
It goes well with Mediterranean dishes with a strong taste such as meats
braised meats, sausages and sausages.
Serving temperature: 18 ° C
Storage: bottle laid down in cool and dark places
Aging potential: average 4-6 years
The Vine
Bland
of white grapes
Lady Cortese
IGT Sicilia Passito
THE CULTIVATION
Training system: Spurred cordon
Density: 4800 plants / hectare
Average production per hectare: 70 quintals
Soil: Clayey - sandy with alkaline reaction
Altimetry: 450 mt
THE HARVEST
Manual harvest in small baskets around mid-October.
THE VINIFICATION
Traditional white vinification and fermentation at controlled temperature (17
18 C).
WINE MADE FROM ORGANIC GRAPES
ORGANOLEPTIC CHARACTERISTICS
A wine that presents the grace and elegance of a noble lady of the court. Yellow color
gold. Complex bouquet rich in floral and dried fruit notes typical of dried grapes
under the warm Sicilian sun. In the mouth it releases a harmony of softness, body,
persistence, which are accompanied by a perfect balance between sweetness, alcohol and acidity.
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GASTRONOMIC PAIRINGS
Meditation wine. It is recommended at the end of a meal in combination with traditional desserts or as an aperitif accompanied by aged cheeses.
Serving temperature: 12 ° C
Storage: bottle laid down in cool and dark places
The Vine
MERLOT
AZALEA
IGT Terre Siciliane Rosé
THE CULTIVATION
Training system: Spurred cordon
Density: 4800 plants / hectare
Average production per hectare: 90 quintals
Soil: Clayey - sandy with alkaline reaction
Altimetry: 450 mt
THE HARVEST
Manual harvest around the last ten days of August, with careful selection of the bunches
THE VINIFICATION
White vinification
with soft pressing and fermentation at controlled temperature (17
18 C). Aging in a concrete tank for 5 months. Short refinement in the bottle.
WINE MADE FROM ORGANIC GRAPES
ORGANOLEPTIC CHARACTERISTICS
Unusual version of a great Mediterranean grape with floral fragrances and
minerals, coppery white color. Very elegant and innovative wine with a delicate taste.
Its structure stands out in the mouth, particularly savory and very fresh.
GASTRONOMIC PAIRINGS
First courses, white meats, fresh cheeses, grilled fish, shellfish; very suitable
to Mediterranean cuisine
Serving temperature: 12 ° C
Storage: bottle laid down in cool and dark places
Aging potential: short 1-3 years
The Vine
MERLOT
AZALEA
IGT Terre Siciliane Rosé
LA COLTIVAZIONE
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Forma di allevamento: Cordone speronato
Densità: 4000 ceppi/ettaro
Produzione media per ettaro: 70 quintali
Suolo: Argilloso-sabbioso con reazione alcalina
Alimetria: 450 m.
LA VENDEMMIA
Raccolta manuale intorno alla fine di Luglio
LA VINIFICAZIONE
Vinificazione tradizionale in bianco e fermentazione a temperatura controllata (17-18°C)
Affinamento in vasca d'acciaio per 5 mesi.
VINO OTTENUTO DA UVE BIOLOGICHE
CARATTERISTICHE ORGANOLLETTICHE
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Vino frizzante, grande freschezza, piacevole struttura ed eleganza, dai sapori floreali e minerali.
Acidità dolce e succosa, aroma penetrante in grado di evocare melone verde.
In bocca regala sensazioni di freschezza e persistenza.
ABBINAMENTI GASTRONOMICI
Si consiglia come aperitivo. La sua versalità lo rende idoneo ai piatti di pesce crudo e sushi.
Temperatura di servizio: 11°C
Conservazione: luoghi freschi e bui
Capacità di invecchiamento: breve 1 anno
