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MIRA

CATARRATTO
Sparkling wine obtained by refermentation in bottle of a base of Catarratto with the addition of the first must of the following harvest. Permanence on indigenous yeasts for 20 months before disgorgement.

LYR

PERRICONE
Perricone sparkling wine blanc de noir made with a refermentation in bottle of the base wine of Perricone vinified in white, to which is added the right amount of must in order to obtain the right pressure. It rests on indigenous yeasts for 15 months before disgorgement. Sparkling wine with a great charm, elegance and personality. Fine perlage, delicate varietal aromas, captivating taste.

VORIA BIANCO

CATARRATTO
Sparkling wine obtained by Catarratto grapes cultivated with organic/biodynamic approach and harvested by hand in small cases. Re-fermented in bottle by adding must to the base wine. Unfiltered and not disgorged, with the presence of yeasts in the bottle.

VORIA ROSÈ

PERRICONE
Sparkling wine obtained by Perricone grapes cultivated with organic/biodynamic approach and harvested by hand in small cases. Re-fermented in bottle by adding must to the base wine. Unfiltered and not disgorged, with the presence of yeasts in the bottle.

VORIA ROSSO

PERRICONE
Sparkling wine obtained by Perricone grapes cultivated with organic/biodynamic approach and harvested by hand in small cases. Re-fermented in bottle by adding must to the base wine. Unfiltered and not disgorged, with the presence of yeasts in the bottle.

PORTA DEL VENTO

CATARRATTO
Catarratto bianco fifty years old vines, cultivated with biodynamic approach at six hundred meters of altitude, on sandy soil. Harvested by hand in September. Yield per hectare is forty quintals. A full-bodied, well-balanced and fresh wine with a clean taste, long persistence on the palate and exceptional aging potential

SAHARAY

CATARRATTO
Catarratto bianco fermented with a skin contact for 30 days in concrete vats at a controlled temperature, soft pressing in hydraulic press. Aged for twelve months in 25 hl oak casks. Extraordinarily complex bouquet, slightly tannic, with great personality, a wine that we like to define as "hand-made", from the selection of the best bunches to the bottling.

LUNA CALANTE

CATARRATTO
Catarratto bianco comune fermented with a skin contact for 30 days, traditional vinification in open concrete vats at a room temperature of about 24 degrees, frequent hand-pressing over 24 hours. Soft pressing in hydraulic press. Aged for ten months in stainless steel tanks. Pronounced olfactory complexity, obtained through the greatest possible oxidation before racking, bright amber color, warm, elegant and enveloping taste

GRILLO

GRILLO
Grillo, cultivated on the hills, hand-picked in the second decade of September. Vinification with a short maceration on the skins, and aging in concrete vats for at least six months. Excellent structure and elegance with a savory/salty sensation that makes it fresh and long-lasting.

TREBBÌ

TREBBIANO
The first Cru of Porta del Vento, 1600 forty-five years old Trebbiano vines, gobelet trained, located at 5000 square meters of sandy soil at the entrance of the winery, facing east, on sandy soil. 800 bottles were produced in 2015.

MAQUÈ ROSÈ

PERRICONE
Perricone vinified in white, early harvest of grapes, fermentation in stainless steel tanks, soft pressing in hydraulic press.

MAQUÈ

NERO D'AVOLA
Nero d'Avola and Perricone fermented in concrete vats for ten days, prolonged maceration with the skins of Perricone. Soft pressing in hydraulic press.

PERRICONE

PERRICONE
Perricone is one of the oldest native Sicilian grape varieties, nowadays very rare, characterized by compact bunches with a conical shape, with thick-skinned blue grapes. The grapes are hand-picked in mid-October, in small cases, they maintain great acidity and freshness when fully ripe. Fermentation in concrete vats, in contact with the skins for eight days, maturation in large Slavonian oak casks for two years.

ISHAC

NERO D'AVOLA
Nero d'Avola in purity, cultivated on the hills, harvested by hand in early September. Aging in large casks for at least twelve months. A mature wine since the first year, rich in aromas of ripe wild berries, black and red cherry, and intense ruby red color.

ARCAI

ARCAI
Autochthonous red grape varieties. Biodynamic cultivation on clay soil at six hundred meters of altitude. Manual harvest in small cases in September. Spontaneous fermentation, maceration on the skins, aging in amphora for at least six months. A wine with a formidable olfactory impact, with rounded tannins supported by an excellent balsamic/fruity freshness. Excellent persistence and balance.

ANFORA

ANFORA
Autochthonous white grape varieties. Biodynamic cultivation on clay soil at six hundred meters of altitude. Manual harvest in small cases in September. Spontaneous fermentation, maceration on the skins, and aging in amphora for at least six months. A wine with a refined personality, excellent acidic balance, and long, commendable finish.

GRAPPAROSA

GRAPPAROSA
From the experience gathered over many years, the first selected grappa signed Porta del Vento has come to life. Excellent union of intense, enveloping and elegant flavors.
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