Di Giovanna Inzolia
Straw yellow. The intense and rich bouquet opens with lush scents of fruit. Soft, round and tempting. Intense yellow. The intense, elegant aromas range from fruity (peach) to a floral magic on the palate, well balanced with an elegant body.
Following the footsteps of great grandfather Cristoforo Ciaccio who planted the first vineyards in 1860 and aged his wines in oak barrels in the cellar of the old stone farmhouse in Fiuminello, the Family DI GIOVANNA has cultivated its fields with unwavering pride and dedication for generations.
In 1985 Aurelio Di Giovanna with his wife Barbara initiated an in-depth examination of the micro-climatic conditions and the soil. Following careful cloning and testing he identified the vines best suited to the region: Grillo, Grecanico, Inzolia, Catarratto, Chardonnay, Sauvignon Blanc, Viognier, Nero d’Avola, Nerello Mascalese, Merlot, Cabernet Sauvignon, Cabernet Franc and Syrah.
His efforts resulted in five single wonderful vineyards.
Miccina (9 hectares), Gerbino (12 hectares) and Paradiso (20 hectares) vineyards are located 350-450m above sea level in the village of Contessa Entellina. The San Giacomo (4 hectares) and Fiuminello (11 hectares) vineyards flourish 700-800m above sea level in the mountains surrounding Sambuca di Sicilia.
Gunther e Klaus, the sons of a German mother (Barbara) and Sicilian father (Aurelio) are now responsible for the DI GIOVANNA Company and personally accompany the entire production process – from the vineyard to the cellar.
Gunther and Klaus follow strict ORGANIC GUIDELINES and adhere to cultivation methods that guarantee only the best quality. Rows of trellises, cordon training with 6 – 8 spurs per vine and pruning to ensure a maximum harvest of 1, 5 to 2 kg per vine. The grapes are hand harvested and transported in crates ensure that they reach the newly-built cellar intact.