Stemmari Rosé is produced using an indigenous Sicilian varietal, Nero d’Avola. The grapes are cultivated on sandy soils in the Ragusa province. Careful management of the vineyards allows us to protect the grapes from the hot sunrays and preserve the natural freshness and acidity of the grapes.
Selected Nero d’Avola and Cabernet Sauvignon are vinified and matured separately in French oak, 8 months and 12 months, respectively. Once blended, the wine is matured an additional 4 months in barriques and then bottle refined for 8 months.
Selected Grillo and Viognier are vinified and matured separately. Once blended, the wine is matured an additional 4 months in stainless steel and then bottle refined for 4 months.
A unique microclimate and skillful vinification tame this temperamental varietal in a warm climate, resulting in an elegant wine with Sicilian intensity.
A cooling breeze off the Mediterranean sea and careful vinification allow this international varietal, traditionally grown in cooler climates, to flourish in Sicily.
Sicily’s most famous native varietal, Nero d’Avola was brought to the island by the Greeks and has been widely cultivated for centuries. 10% of the grapes are aged for a year in French oak.
An indigenous varietal of Sicily, Moscato is prized worldwide for its enhanced aromatic bouquet. Its cultivation dates back to ancient times, when Greeks and Romans dominated the island.
A varietal native to Sicily, the Grillo is the most famous white varietal on the island and was historically used for production of Marsala.
International varietal made in a modern style. 15% of the Chardonnay is fermented and aged six months in new French oak, landing an unusual depth and structure to the wine.
International varietal that is uniquely expressed in the Sicilian climate. 30% of the grapes are fermented and aged in French oak for a year to refine this distinctly structured wine with intriguingly smooth tannins.
