Dark garnet. Notes of ripe plums, leather, garrigue and pepper on the nose, with ripe black cherry and a touch of candied berry on the palate. Finishes with fruit sweetness and a liquorice note with soft gripping tannins to hold it all together.

Considered the black beauty of wine, Nero dAvola displays bold aromas of respberry and blueberry, finishing with chalky tannins.

Bright red fruits with flavours of red licorice and fennel. Powerful aromatics give this wine a really unique drinking experience.

The spellbindingly delicious harmony of bright red berry fruits raspberries and cherries delight the senses. Pretty and more subdued notes of Aperol, geraniums and lemon thyme peek through a glaze of raspberry conserve. The transcendental raspberry flavours dance across the palate and coat it with a light red loveliness and gentle spice. The wine finishes with charmingly delicious Negroni-esque flavours.

Fabrizio Vella is a passionate winemaker living and working in Sicily. Proud of the island that he calls home he wanted to create a wine range that was personal to him, that reflected where he was from. Working with indigenous varieties of Cattaratto and Nero d’Avola he conjured four wines using an organic approach and careful winemaking to create wines that are fresh, exciting, moreish and true to their origin. A Sicilian wine through and through. Harvested by hand. Yields are naturally limited by the winds and climatic conditions on the island and average around 80 quintal per hectare. Vineyard sites are situated at an altitude of 350-450m, ensuring cooler night time temperatures which preserve crucial acidity in the grapes. The average age of the vineyards are 7 years old. wines tend to be harvested earlier than many of their neighbours and consequently they are bright and fresh with no jammy, baked flavours. Fermented in wooden barrels, 70% crushed and 30% the whole bunches. A temperature controlled fermentation to reach 28°C. A natural fermentation without the addition of yeast, which takes around 10 days, then the malolactic ferment starts with skin contact for 1 month. Aged in neutral oak for 8 months. A natural wine with a complex nose, which is spicy and packed full of punchy liqouirice, chocolate, and dark fruits. Crisp, pleasant and persistent in the mouth.