The wine is ruby red, with flecks of garnet. The bouquet is fruit-driven, with aromas of cherries, pomegranate and fruits of the forest, plus cocoa, leather and caramel. The palate is elegant and complex. Hugely concentrated, the tannins are at the same time firm and persistent.

The area around Cortese, in the region of Vittoria, was strongly influenced by Greek culture and the very important ancient Greek site of Kamarina is located nearby.

Sabuci is made with the best selection of grapes – Nero d’Avola (about 70%) and Frappato (about 30%). The grapes carefully hand-harvested at the end of September and beginning of October. The grapes are put into small containers and we lower the temperature to around 10°C.

The two grape varieties are vinified separately, in different ways:
the Nero d’Avola is fermented in open top barriques, enabling us to follow a really scrupulous process. We carry out “follatura” (immersion of the skins) by hand and extremely delicately. The Frappato, on the other hand, is fermented in 7hl terracotta amphorae. The natural porosity of terracotta allows the ideal oxygen exchange during the fermentation process. At the same time it also allows the wine to remain in contact with the skins for an extended period of up to 12 months.

The wines are blended together and are aged for six months in barriques and botti of various sizes. The wine remains in bottle for at least 3 months before being introduced to the market