Gunther & Klaus Di Giovanna
The Nerello Mascalese was introduced to Sambuca di Sicilia in 1968 by father Aurelio Di Giovanna. Di Giovanna employs two methods to battle its high yields – a heavy green harvest, and short winter pruning, only 3 spurs, thus reducing production 50-60%. Hand harvested.
The grapes come from the Miccina & Paradiso vineyards. Paradiso in Contessa Entellina are the family's largest vineyards planted on soft rolling hills at altitudes around 400 meters above sea level, surrounded by olive groves. Miccina is located in Contessa Entellina. The average altitude is 350 meters above sea level with mixed soils consisting of mixed clays, limestone, tufo.
Destemmed & crushed, warm maceration for 18 days on the skins, temperature controlled. Fermentation in stainless steel tanks. Only the free-run juice goes into barrique for 6 months with the press wine being sold as bulk wine.
Aged in second year French oak barrels for 6 months, and 6 months in bottle before release.