Santa Tresa, starting from 2001, cultivates indigenous clones of Frappato, Nero d’Avola and Grillo, which are very typical of the region. Frappato is an excellent indigenous variety from Vittoria, Grillo originates from western Sicily, while Nero d’Avola comes from Avola, a small town a few kilometers from Vittoria.

At Santa Tresa they also cultivate non-indigenous grape varieties rarely found in Sicily, such as Viognier from France, which has found ideal growing conditions there. They have also an experimental vineyard, which is completely organically cultivated and dedicated to rediscovering indigenous, traditional vines by their bio-types.

They have recently invested in connecting directly with a local reservoir and only use natural rainwater for our irrigation, without using wells, or taking water out of the soil.

Winemaking: HARVEST: the grapes are picked by hand when they have reached perfect maturity and are brought to the winery in small containers in order to preserve them as much as possible. VINIFICATION: during vinification and bottling we add absolutely no sulphur. The grapes are very carefully destemmed and softly pressed. Fermentation takes place at between 22-26°C and throughout we carry out frequent remontages and délestages. The juice remains in contact with the skins for 3-4 days after fermentation, so in total it has around 15 days of skin contact. Absolute cleanliness is key when making a wine with no added sulphur. AGEING: after the malolactic fermentation, the wine is left on its fine lees in stainless steel tanks for around 2-3 months, until it is bottled. Bottling is also a key phase, where the wine must have minimum contact with oxygen.

Organoleptic Characteristics

• Colour: Intense purple.
• Nose and flavour: The bouquet is very fresh, with notes of red berry fruits. Round and soft, Insieme has a very distinctive silky character and is very pleasurable to drink.

Suggestions

• Serving Temperature and Food Matching Serving temperature: 18-20°C
• Recommended with: We recommend it with antipasti, like anchovy bruschetta, or all kinds of pasta dishes, such as pasta with sardines, pine nuts and wild fennel.