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From old vineyards located between 300m to 600m above sea level, this Sicilian Nero d’Avola/Frappato blend has an intense red fruit on the nose, displaying lots of red berries. It is warm and full-bodied with harmonious acidity and smooth and elegant tannins. Fantastic with pasta and mild cheeses but so versatile it will go with pretty much anything.
Baglio Gibellina is in a dramatic spot in the west of Sicily, ringed by the hills of Salemi and Santa Ninfa in a wild landscape marked by rolling vineyards, broom and prickly pears. ‘Baglio’ refers to the original internal courtyard of the farm, surrounded by old rural warehouses once used for the collection and processing of grapes.
The Frappato grapes for this blend are harvested as soon as they reach maturation, so that all the typical freshness remains in the must which is fermented slowly in small steel tanks. The Nero d’Avola grapes are left on the vines for a light withering and for natural dehydration to occur. They are late harvested and with extreme care placed in wooden cases. After a soft pressing the musts are fermented at a controlled temperature. The natural sweetness of the wines is obtained by interrupting the fermentation by dropping the temperature until it is too cold for fermentation to continue. The wine is then matured in steel tanks.
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