TASTES OF THE SUN
Grillo, Nero D'Avola, Syrah
The great autochthonous symbols of our land
Cricket
A white grape variety, it is derived from a natural cross between Catarratto and Moscato di Alessandria. It is one of the longest-lived, fortified varieties in existence, and we vinify it pure, bringing out every powerful nuance of Sicily's sunshine.
Nero D'Avola
It is the most important variety of red wine in Sicily, called in the 19th century "Calabrese," from the Sicilian "Calea" meaning "Grape" and "Ulisi" meaning "Avola," a village near Ragusa where it was originally grown.
Syrah
A black grape variety of Persian origin, it is in Sicily that winemakers have best interpreted its cultivation, vinifying it in blends with Nero d'Avola, obtaining soft, spicy wines.
THE LABELS.
Villa Carumè line
🍷 Nero D'Avola | 🍷 Nero | 🍷 SERA | 🥂 Grillo | 🥂 WHITE
Cricket "G"
TYPOLOGY
Wine: Organic white
Classification: Sicily Doc
Grapevine: Grillo 100%
VINEYARDS
Production area: Mazara del Vallo (TP) Northwestern Sicily
Soil: medium-textured soil, rich in limestone and with good mineral endowment
Altitude: 200-250 meters above sea level
Viticulture: guyot versus espalier with medium/high planting density (5.000 vines/ha)
Climate: insular-Mediterranean, with mild winters and windy summers
Harvest: from the second week of August, varying according to the vintage and ripeness of the grapes
VINIFICATION AND AGING
Vinification: very soft pressing with membrane press, subsequent static clarification of musts and temperature-controlled fermentation between 16-17°C in steel containers
Aging: in steel containers for 4-5 months "sur lies" and subsequent bottle aging for at least 2-3 months
Alcohol content: 12.5%
SENSORY ANALYSIS
Visual: bright golden yellow
Olfactory: intense and elegant fragrance reminiscent of citrus and orange blossom
Gustative: enveloping and fruity
Pairing: excellent with first courses and fried fish
Serving temperature: 8-10° C
White "B"
TYPOLOGY
Wine: Organic white
Classification: Terre Siciliane IGT
VINEYARDS
Production area: Mazara del Vallo (TP) Northwestern Sicily
Soil: medium-textured soil, rich in limestone and with good mineral endowment
Altitude: 100-250 meters above sea level
Viticulture: guyot versus espalier with medium/high planting density (5.000 vines/ha)
Climate: insular-Mediterranean, with mild winters and breezy summers
Harvest: from the second week of August, varying according to vintage and grape ripeness
VINIFICATION AND AGING
Vinification: very soft pressing with membrane press, subsequent static clarification of musts and temperature-controlled fermentation between 16-17°C in steel containers
Aging: in steel containers for 4-5 months "sur lies" and subsequent bottle aging for at least 2-3 months
Alcohol content: 12.5%
SENSORY ANALYSIS
Visual: straw yellow with bright green hues
Olfactory: intense aroma with hints of white summer fruits
Gustatory: enveloping and aromatic
Pairing: excellent with vegetable first courses and fried fish
Serving temperature: 8-10° C
Nero D'Avola "Nd'A"
TYPE
Wine: Organic red
Classification: Sicily Doc
Grapevine: Nero d'Avola 100%
VINEYARDS
Production area: Mazara del Vallo (TP) Northwestern Sicily
Soil: medium-textured soil, rich in limestone and with good mineral endowment
Altitude: 200-250 meters above sea level
Viticulture: guyot versus espalier with medium/high planting density (5.000 vines/ha)
Climate: insular-Mediterranean, with mild winters and breezy summers
Harvest: from the first decade of September, varying according to the vintage and ripeness of the grapes
VINIFICATION AND AGING
Vinification: soft destemming with maceration from 10 to 15 days, varying according to the vintage. Extraction is by traditional pumping over.
Fermentation temperature 26°C.
Aging: once malolactic fermentation has taken place, the wine ages for 3-4 months in steel tanks and another 3-4 months in the bottle
Alcohol content: 13.5%
SENSORY ANALYSIS
Visual: ruby red color with purple hues
Olfactory: intense aromas of ripe red fruits, wild blackberry with delicate hints of licorice
Gustatory: full, smooth, pleasantly vinous and balanced
Pairing: excellent with medium-aged cheeses and baked meat with potatoes
Serving temperature: 17-18° C
Nero D'Avola-Syrah "Nero"
TYPE
Wine: Organic red
Classification: Sicily Doc
Grapevine: Nero d'Avola and Syrah
VINEYARDS
Production area: Mazara del Vallo (TP) Northwestern Sicily
Soil: medium-textured soil, rich in limestone and with good mineral content
Altitude: 100-150 meters above sea level
Viticulture: guyot with medium/high planting density (5.000 vines/ha)
Climate: insular-Mediterranean, with mild winters and breezy summers
Harvest: from the first decade of September, varying according to the vintage and ripeness of the grapes
VINIFICATION AND AGING
Vinification: soft destemming with maceration from 10 to 15 days, varying according to the vintage. Extraction is by traditional pumping over. Fermentation temperature 26°C
Aging: once malolactic fermentation has taken place, the wine ages for 3-4 months in steel tanks and another 3-4 months in the bottle
Alcohol content: 13.5%
SENSORY ANALYSIS
Visual: purplish color
Olfactory: intense aromas of ripe red fruits and Mediterranean bush
Gustatory: full, smooth, pleasantly winy, balanced and spicy
Pairing: excellent with baked meats and spicy dishes
Serving temperature: 17-18° C
Syrah "Evening"
TYPOLOGY
Wine: Organic red
Classification: Terre Siciliane IGT
Grape variety: Syrah from slightly dried grapes
VINEYARDS
Production area: Mazara del Vallo (TP) Northwestern Sicily
Soil: medium-textured soil, rich in limestone and with good mineral endowment
Altitude: 100-150 meters above sea level
Viticulture: guyot with medium/high planting density (5,000 vines/ha)
Climate: insular-Mediterranean, with mild winters and breezy summers
Harvest: first decade of October
VINIFICATION AND AGING
Vinification: ripening is pushed on the vine a few weeks longer than normal, until a slight degree of withering is reached. Grapes are harvested by hand, destemming and light crushing of the berry, fermentation at controlled temperature 22-28°C and post-fermentation maceration all lasting at least 30 days
Aging: 4-5 months in steel
Alcohol content: 14%.
SENSORY ANALYSIS
Visual: deep red color with purple hues
Olfactory: deep notes of oriental spices, hints of caramel
Gustatory: ripe red berry fruit and plum, balanced and spicy, lingering with balanced acidity
Pairing: excellent with braised and roasted meats
Serving temperature: 17-18° C