Baglio Gibellina is situated in picturesque Sicily where its vineyards are surrounded by the hills of Salemi and Santa Ninfa in Trapani, at the east of the island, north of Marsala. The landscape is dotted with vineyards, olive groves, citrus trees, juniper trees and fichi d’India trees. Old vineyards located between 300-600m above sea level are cultivated on a mixture of clay and volcanic soils using the Guyot system with limited yields allowing for the production of outstanding wines with incredible food matching potential. The wines are made using state of the art equipment to bring out the best from the traditionally farmed vineyards.
Nero D’Avola is the most Sicilian of grapes, originating in Syracuse, and gives a wine with body and extract and aromas of black fruits with a trace of spice. The Coraldo vineyards are in the west of the island on clay soils and grown on espaliers.
This wine proves the quality they are producing in Sicily these days. The vines are cultivated on clay soils at an altitude of between 300-600 metres, and the wine is fermented in small steel tanks and the Pinot Noir is aged in wood before blending.
Another classic from Sicily, made with Sicilian grape varieties from old vines but using a winemaking technique from northern Italy: Apassimento, or drying the grapes, giving more body and complexity. In this case, only the Nero D’Avola is dried giving great character but not excessive weight.
Hailing from Sicily this is a blend of Sicilian and French grape varieties which gives a slightly softer feel yet offers all the ripeness one expects. The grapes grow on clay soils in western Sicily, inland from Marsala and the wines are made in a super modern winery.