Coda della foce is a blend of Nero d’Avola, Merlot and Petit Verdot, separately made and refined, assembled after an accurate selection from the best barrels that express great personality year after year. A fresh winter and a warm and dry summer have determined a slow and perfect ripening of the grapes, providing them with a significant degree of natural acidity and a charming, rich aromatic complexity.
Our impressions: The wine has a dark ruby red colour with a deep purple hue, and reveals intense aromas of rose and violet, fruity notes of raspberry jam and the finest sweet spices. On the palate it is full and well balanced: its good structure and smooth tannins are enriched by notes of red berries and black cocoa powder. Balsamic and pleasant mineral tones on the finish.
 
Type of wine: Red
Appellation: Menfi DOC
Production area: Tenuta Belicello
Grapes: 40% Nero d’Avola, 40% Petit Verdot, 20% Merlot
Number of bottles produced: 6,200
Soil type: Very deep alluvial soil, medium texture
Planting year: 2000
Yield per hectare: 7.5 tons - 1.5 Kg per vine
Planting density: 5,000 vines/hectare
Harvest: Second half of August (Merlot) and first decade of September (Petit Verdot and Nero d’Avola)
Grape-picking: Manual harvest
Winemaking: The grapes were destemmed and crushed. From medium to long maceration on the skins and fermentation in stainless steel tanks at 25-28 °C
Malolactic fermentation: Completed
Maturation: 16 months in French barriques and tonneaux and in one big 30 hectolitres barrel (Slavonian Oak)
Refining: 6 months in bottles
Alcohol content: 13.5% by Vol
Total acidity: 5.9 g/l
pH: 3.55
Residual sugar: 3.1 g/l
Taste it with: Veal stew “Palermitano” style.
We also suggest: Ragusano DOP cheese, Pecorino with pepper (Valle del Belice) cheese.

Piana del Pozzo is one of our best vineyards, right in the middle of Tenuta Belicello and a few steps far from the Mediterranean Sea. These exceptional conditions allow the Chardonnay grapes to achieve a surprising aromatic concentration and an exceptional complexity. The vintage has been dry during the winter season, and frequent rains have occurred only in springtime. Summer has been very warm and dry, with high temperatures during the day. An early harvest helped us preserve freshness and acidity of the grapes.
Our impressions: The wine’s colour is brilliant yellow with a magnificent golden hue; its bouquet is intense and charming, with scents of pineapple and tropical fruits, enriched by notes of aromatic and fine herbs. On the palate it is complex, full and elegant, combining smoothness and freshness. A long and mineral aftertaste.
 
Type of wine: White
Appellation: Menfi DOC
Production area: Tenuta Belicello, F.145, p.5
Grapes: Chardonnay
Number of bottles produced: 10,000
Soil type: Very deep alluvial soil, medium texture
Planting year: 2000
Yield per hectare: 8 tons - 1.6 Kg per vine
Planting density: 5,100 vines/hectare
Training system: Vertical trellis
Pruning system: Spur pruned cordon
Harvest: First decade of August
Grape-picking: Manual harvest
Winemaking: The 50% of the grapes was macerated in cold chamber for 36 hours; the remaining grapes were destemmed with dry ice immediately after the harvest, and then macerated in stainless steel tanks. After soft pressing and decanting at cold temperature, the 25% of the must fermented and was refined for 5 months in barriques; the remaining part was fermented in steel tanks at 13-15 °C
Refining: 6 months in bottles
Alcohol content: 14% by Vol
Total acidity: 6 g/l
pH: 3.4
Residual sugar: 2.9 g/l
Taste it with: Spaghetti with sea urchins, Bluefish roulades with capers and fresh herbs
We also suggest: Piacentino ennese cheese

Inzolia is a typical Sicilian grape variety, widely planted in the Menfi area, which we appreciate for the great potential of its fruit and for its pleasant aromas of fresh blossoms. Dietro le case is a 35 year-old Inzolia vineyard, which we have recovered by planting new “wild” vines to replace the unproductive ones. Then we have grafted them with scions taken from the old vines, to preserve the typical site’s clones. The soil is calcareous, rich of limestones. The yield per hectare is rather low, due to the vines’ age.
Our impressions: Its colour is brilliant straw yellow; its bouquet is rich and complex, with scents of white flowers, melon, yellow peach and cedar, enriched by a touch of balsamic thyme. On the palate it is full and smooth, with a well-balanced acidity and a persistent, intense and mineral aftertaste.
 
Type of wine: White
Appellation: Menfi DOC
Production area: Tenuta Belicello, F.146, p.199
Grapes: Inzolia 100%
Number of bottles produced: 4,500
Soil type: Calcareous soil, medium texture with several lime stones
Planting year: 1975
Yield per hectare: 7 tons - 1.7 Kg per vine
Planting density: 4,100 vines/hectare
Harvest: First half of September
Grape-picking: Manual harvest
Winemaking: The grapes were destemmed in a reducing environment and then soft-pressed. The must was naturally decanted at a cold temperature and fermented in stainless steel tanks at 16 °C
Alcohol content: 13.5% by Vol
Total acidity: 5.46 g/l
pH: 3.25
Residual sugar: 1.8 g/l
Taste it with: Clam Chowder, Shrimp Cream, Roasted Prawns
We also suggest: Vastedda fresh cheese from Valle del Belice

Produced since the vintage 2001, Azimut is an extreme wine, which typically encounters enthusiastic supporters as well as bitter critics. We love it because it is not “international style”. A fresh winter and a warm and dry summer have provided our Merlot with a remarkably significant degree of acidity, which is well balanced by the alcoholic component. A long refining in big Slavonian oak barrels aims to exalt the wine’s charming aromatic complexity.
Our impressions: Its ruby red colour shows a distinct purple hue; intriguing shades of red rose, mint and black cocoa powder enrich its intense aromas of red and black macerated berries. Smooth and mouth filling, it shows good balance between a fully ripe and rich texture and the fresh balsamic sensations on the finish.
 
Type of wine: Red
Appellation: Menfi DOC
Production area: Tenuta Belicello, F.145, p.5
Grapes: Merlot
Number of bottles produced: 9,500
Soil type: Very deep alluvial soil, medium texture
Planting year: 2000
Yield per hectare: 7.5 tons - 1.5 Kg per vine
Planting density: 5,100 vines/hectare
Harvest: Second half of August
Grape-picking: Manual
Winemaking: The grapes were destemmed and crushed. Maceration on the skins lasted two weeks, and the must was fermented in stainless  steel tanks at 25-28 °C
Malolactic fermentation: Completed
Maturation: 12 months. The 50% of the wine in stainless steel tanks, the remaining 50% in big 26 and 30 hectolitres barrels (Slavonian oak)
Refining: 8 months in bottles
Alcohol content: 13.5% by Vol
Total acidity: 5.4 g/l
pH: 3.4
Residual sugar: 3.8 g/l
Taste it with: Baked pork
We also suggest: “Pasqualora” sausage from Camporeale

Along the western border of Tenuta Belicello, the course of Belice River makes a loop, which we use to call “La vota”. Here the soil is sandy and deep, where we have planted the Cabernet Sauvignon, with a yield limited to less than 8 tons per hectare. Red roses planted close to the vineyards help us identify mould infections before they eventually become serious. The vintage has been fresh and pleasant: abundant rains during winter and spring and mild temperature in summer times assure a slow and perfect ripening of the grapes.
Our impressions: The wine has a brilliant red ruby colour, with a distinct garnet hue. To the nose, balsamic notes of green mint merge into a persistent bouquet of berries, liquorice and brown tobacco. On the palate, it is warm and full bodied, with silky tannins and a long and persistent finish of chocolate and coffee powder.
 
Type of wine: Red
Appellation: Menfi DOC
Production area: Tenuta Belicello, F. 145, p. 68
Grapes: Cabernet Sauvignon
Number of bottles produced: 9,500
Soil type: Deep alluvial sandy soil, with a strong influence from the nearby river
Planting year: 1999
Yield per hectare: 7.5 tons - 1.8 Kg per vine
Planting density: 4,300 vines/hectare
Training system: Vertical trellis
Pruning system: Spur pruned cordon
Harvest: End of September
Grape-picking: Manual harvest
Winemaking: The grapes were destemmed and crushed. Maceration on the skins lasted 12 days, and the must was fermented in stainless steel tanks at 25-28 °C
Malolactic fermentation: Completed
Maturation: 15 months in French tonneaux and in one 30 hectolitres cask (Slavonian oak)
Refining: 6 months in bottles
Alcohol content: 14% by Vol
Total acidity: 6.2 g/l
pH: 3.55
Residual sugar: 2 g/l
Taste it with: Lamb’s leg stuffed with aromatic herbs
We also suggest: Pork ham from the Mount Nebrodi area

La Bambina is the smile, the joy of living and the magic of creation, but also is our commitment to a focused and sustainable viticulture.  It is a lovely expression of Nero d'Avola grapes, harvested early in the morning, immediately destemmed and soft pressed to obtain a fresh and delicate rose wine. Low temperature fermentation in stainless steel tanks.
Tasting Notes Its colour is a pale delicate copper, with a touch of salmon rose. To the nose, fresh and charming scents of wisteria blossoms merge into fruity tones of wild strawberries, watermelon and citrus skin. On the palate it is fresh and well balanced, with a pleasant and long lasting fruity finish. To enjoy young.  Food Match  As “aperitivo” with peanuts and dried pistachios, or as a good companion for the whole meal with rice salads, grilled vegetables, soft cheeses and fish.   Ideal marriage: Sushi We also suggest:  Tuna-fish ham.   Vineyard Notes Name of the Vineyard: Vigna La Costa. Soil type: Basically calcareous soils, with plenty of lime stones. The huge amount of minerals gives the grapes a pleasant complexity, a good structure and amazing aromatic development. Characteristics: Medium deep soil with a good drainage, it has a yellowish color, with lighter fractions. Microclimate: Very open in its upper part, the vineyard is constantly exposed to the sea breezes that blow from West and South. A very low humidity, due to constant air circulation. Altitude: 80-90 meters above sea level. Exposure: East-West.     Harvest Notes Harvest of the Nero d'Avola is usually during the first half of September, but here in Vigna La Costa we pick one or two weeks in advance, as the grapes are used to produce our rosé wine.      

In our Tenuta Belicello we grow the native Sicilian Nero d’Avola grapes, whose intense body is enriched by the salty marine fragrance that is the typical expression of our territory. A mild spring and a warm summer season have provided the Nero d’Avola grapes with a great concentration and a rich and intense body, well balanced by a pleasant acidity.
Our impressions: The wine has a brilliant ruby red colour with a touch of violet; its bouquet shows marine and spicy perfumes, with notes of fully ripe watermelon. On the palate it is fragrant and full, with soft and velvety tannins.

Type of wine: Red
Appellation: Sicilia IGT
Production area: Menfi
Grapes: Nero d’Avola 100%
Soil type: Alluvial soil, medium texture
Planting year: 1992
Yield per hectare: 8 tons - 2 Kg per vine
Planting density: 4,000 vines/hectare
Training system: Vertical trellis
Pruning system: Spur pruned cordon
Harvest: First decade of September
Grape-picking: Manual harvest
Winemaking: The grapes were destemmed and crushed. Maceration on the skins lasted 10 days, and then the must was fermented in stainless steel tanks at a temperature of 25-28 °C
Malolactic fermentation: Completed
Maturation: 5 months in steel tanks
Alcohol content: 13.5% by Vol
Total acidity: 5.7 g/l
pH: 3.38
Residual sugar: 3.2 g/l
Taste it with: “Anelletti” timbale with pork sauce, Tuna fish “Aeolian” style, Veal meatloaf
We also suggest: Pecorino cheese (primo sale from Valle del Belice)

Inzolia is a typical Sicilian grape variety, very common in the Menfi area, which we appreciate for the great potential of its fruit and for its pleasant aromas of fresh blossoms. The vintage has been warm and dry during the summer: as a result, the grapes achieved an intense and full aromatic concentration, well balanced by a satisfying degree of natural acidity.
Our impressions: Brilliant straw yellow with a greenish hue, the wine has a fresh and charming bouquet with scents of white pear, broom and almond blossoms. On the palate it is well balanced, with a pleasant acidity of citrus and a note of white ripe fruit on the finish Type of wine: White
Appellation: Sicilia IGT
Production area: Menfi
Grapes: Inzolia 100%
Soil type: Alluvial soil, medium texture
Planting year: 1992
Yield per hectare: 8.5 tons - 2.2 Kg per vine
Planting density: 4,300 vines/hectare
Harvest: First half of September
Grape-picking: Manual harvest
Winemaking: The grapes were destemmed immediately after the harvest. Then the berries were soft pressed and the must was decanted at a low temperature in stainless steel vessels.
Fermentation at 13-15°C
Alcohol content: 13% by Vol
Total acidity: 5.35 g/l
pH: 3.2
Residual sugar: 2.8 g/l
Taste it with: Frittelle di neonata, Cozze “scoppiate”, Salad with oranges and anchovies
We also suggest: Zabbinata di ricotta

“Costa” is a Sicilian word for hillside, where the wind blowing from the ocean brings minerals to the soil and refreshment to vines and people. Here we grow the Grillo, a native intriguing variety, that embodies the character of our home land with its innovative style and unique charm.
A fully ripe and expressive fruit melts into saline fragrances, brought to the hills by the sea breeze. A perfect unconventional marriage exalted by our choices for a low impact winemaking: indigenous yeast used for fermentation emphasizes the grapes’ distinctive personality and their strong link with our beautiful territory.

Tasting notes
Its colour is bright and intense straw yellow; to the nose, complex and elegant aromas of white ripe fruit merge into herbal scents of oregano, mint and sage, on a rich layer of nettle and fine green tea. Its pleasant smooth palate is enriched by a mineral and vibrant aftertaste.

Food match
Big roasted fishes, Grilled crustaceans, Calamari stuffed with herbs and nuts
We also suggest: Tuma persa pecorino cheese and matured Caciocavallo Ragusano
My favorite combination: Busiate (typical Sicilian pasta) with lobster

The vineyard
Planting year: 2000
Soil type: Fertile and deep soil, rich in iron and other minerals, with very few stones.
Characteristics: Gently sloping soil, with a medium-fine texture and a reddish color.
Micro-climate: Located on the hillside, the vineyard enjoys amazing temperature gap between day and night time, especially in the summer.
Altitude: 220-230 metres above sea level.
Exposure: North-South.

The harvest
We normally pick our Grillo between the first and the second week of September, a few days before the grapes reach their full ripeness.

Technical information
Winemaking: The grapes are destemmed immediately after the harvest and undergo a cold maceration with the skins for about 36 hours. The must is then inoculated with a wild yeast pied-de-cuve and ferments with the skins in steel tanks at 18-20 °C for 5 days. After soft pressing, the fermentation continues in steel tanks until dryness.
Maturation: 2 months on its fine lees in French barriques and then 4 months in steel tanks, with weekly batonnages.
Refining: 3 months in bottles.

Alcohol content: 12% vol
Total acidity: 6,1 g/l
pH: 3,1
Residual sugar: 1,6 g/l

Ratings
Vendemmia 2012: Vini Buoni d'Italia: Corona, Luciano Pignataro:90/100
Vendemmia 2010: Cucchiaio d'Argento: 8/10

Tasted for you by
Luciano Pignataro: Coste al Vento SICILIA DOC 2012 | 90/100
Un vino in due tempi completamente staccati fra loro, quasi due film di genere opposto. Il naso è ampio, spazia dalle note di arancia e fiori di arancia alla pesca con rimandi molto interessanti alla macchia mediterranea. Un naso in cui prevalgono il giallo e il dolce.
Quando però si mette in bocca il vino cambia nel suo opposto: nel palato è una freccia, scorre velocissimo senza alcun attacco dolce, è ampio, occupa tutta la bocca, ed è lungo, lunghissimo, con un finale leggermente amaro che lascia tutto ben pulito. Un vino che evolve man mano che lo teniamo nel bicchiere, è cangiante.
Si presta sicuramente a molti abbinamenti grazie a questa carica energica molto marcata in bocca. Sono convinto che con il passare del tempo legno, già adesso ben dosato, e frutto, andranno a fondersi raggiungendo un’armonia di livello superiore e appagante.