• DENOMINATION: Red Sicilia DOC.
• GRAPES: Nero d'Avola, Petit Verdot, Syrah and other grapes.PRODUCTION ZONE: south-western Sicily, Contessa Entellina Estate and nearby areas.
• TERRAINS & CLIMATE: altitude from 200 to 600 m a.m.s.l. (656- 1,312 ft); hilly orography; clay loam soils with a sub-alkaline reaction (pH 7.5 to 7.9) rich in nutritive elements (potassium, magnesium, calcium, iron, manganese, zinc) and total limestone from 20 to 35%. Mild winters with little rainfall. Warm, dry, ventilated summers. Substantial differences between day and night-time temperatures.
• VINEYARD: VSP (Vertical Shoot Positioning) training with spurred cordon pruning g, leaving 6 to 8 buds per plant. Planting density of 4,500 to 6,000 plants per hectare (1,800-2,400 an acre) and yields of about 4-5 tons per hectare (1.6-2 tons an acre).
• VINTAGE*: the 2016 vintage was characterized by a fairly balanced climatic trend, marked by a mild spring and a summer without excessive peaks of heat, allowing the vineyard to continue the vegetative cycle in a balanced way. Overall, 590 mm* of rainfall was recorded, a slightly lower figure compared to the average of 669 mm**. Careful vineyard management allowed us to bring into the winery healthy and well-ripened grapes, a premise of quality, long-lived wines. *in Contessa Entellina we consider the period from October 1 to September 30; RAINFALL: data collected by SIAS, (Sicilian Agrometeorological Service); **the average is calculated from vintage 2003 to vintage 2016.
• HARVESTING: manual harvesting of grapes into crates with careful selection of the grapes in the vineyard. The harvest of the grapes destined for Mille e una Notte began during the first decade of September with the Nero d'Avola and Petit Verdot, followed by Syrah.
• VINIFICATION: a further selection is carried out in the cellar, thanks to a latest generation destemmer, able to discard the green and overripe berries that might still be on the clusters. Fermentation in stainless steel and maceration on the skins for 12 days at a temperature of 26 - 30° C (79 -86° F). Ageing for 13-14 months in new French oak barriques and then in the bottle for at least 20 months.
• ANALYSIS DATA: alcohol 13.84 % vol., total acidity: 5.7 g/l., pH: 3.62.

• GRAPES: Nero d'Avola, Petit Verdot, Syrah and other grapes.
• PRODUCTION ZONE: South-western Sicily, Contessa Entellina Estate and nearby areas.
• TERRAINS: altitude from 200 to 600 m a.m.s.l. (656- 1,312 ft); hilly orography; clay loam soils with a sub-alkaline reaction (pH 7.5 to 7.9) rich in nutritive elements (potassium, magnesium, calcium, iron, manganese, zinc) and total limestone from 20 to 35%.
• VINEYARD: VSP (Vertical Shoot Positioning) training with spurred cordon pruning g, leaving 6 to 8 buds per plant. Planting density of 4,500 to 6,000 plants per hectare (1,822-2,429 an acre) and yields of about 4 tons (1.6 tons per acre); about 0.8 kg per plant
• VINTAGE 2015: Up to the end of June, the 2015 vintage was characterized by a climatic trend that was cooler and rainier than seasonal averages. Overall, from 1 October 2014to 30 September 2015, rainfall reached 763 mm compared to the 656 average of the last 10 years. In July the maximum temperatures recorded were higher than the average values for the period which favored the ripening process of the grapes. The considerable temperature fluctuations between day and night favored the concentration of aromatic precursors in the grapes.
• HARVESTING: manual harvesting of grapes into crates with careful selection of the grapes in the vineyard. The harvest of the grapes destined for Mille e una Notte began during the first decade of September with the Nero d'Avola and Petit Verdot, followed by Syrah.
• VINIFICATION: A further selection is carried out in the cellar, thanks to a latest generation destemmer, able to discard the green and overripe berries that might still be on the clusters. Fermentation in stainless steel and maceration on the skins for 12 days at a temperature of 26 - 30° C (79 -86° F). Ageing for 13 months in new French oak barriques and then in the bottle for at least 24 months.
• ANALYSIS DATA: alcohol 13.80 % vol., total acidity: 5.8 g/l., pH: 3.62

• DENOMINATION: Red – Terre Siciliane IGT.
• GRAPES: Nero d'Avola, Petit Verdot, Syrah and other grapes.
• PRODUCTION ZONE: Southwestern Sicily, Contessa Entellina Estate and nearby areas.
• TERRAINS: altitude from 200 to 600 m a.m.s.l. (656- 1,312 ft); hilly orography; clay loam soils with a sub-alkaline reaction (pH 7.5 to 7.9) rich in nutritive elements (potassium, magnesium, calcium, iron, manganese, zinc) and total limestone from 20 to 35%.
• VINEYARD: VSP (Vertical Shoot Positioning) training with spurred cordon pruning g, leaving 6 to 8 buds per plant. Planting density of 4,500 to 6,000 plants per hectare (1,822-2,429 an acre) and yields of about 4 tons (1.6 tons per acre); about 0.8 kg per plant
• VINTAGE 2014: the 2014 vintage was characterized by a fairly balanced climatic trend, marked by a relatively mild winter and a cool, rainy spring. Overall, from 1 October 2013 to 30 September 2014, 620 mm of rainfall was recorded: a slightly lower figure compared to the average of the last 10 years, with rainfall concentrated in the spring months. July and August passed without excesses of heat and with an excellent temperature range between day and night, thus favoring the production of particularly fresh and balanced wines.
• HARVESTING: manual harvesting of grapes into crates with careful selection of the grapes in the vineyard. The harvest of the grapes destined for Mille e una Notte began during the first decade of September with the Nero d'Avola and Syrah and concluded in the third week with the Petit Verdot.
• VINIFICATION: A further selection is carried out in the cellar, thanks to a latest generation destemmer, able to discard the green and overripe berries that might still be on the clusters. Fermentation in stainless steel and maceration on the skins for 12 days at a temperature of 26 - 30° C (79 -86° F). Ageing for 14 months in new French oak barriques and then in the bottle for at least 24 months.
• ANALYSIS DATA: alcohol 13.88 % vol., total acidity: 5.5 g/l., pH: 3.57

• GRAPES: Nero d'Avola, Petit Verdot, Syrah and other grapes.
• PRODUCTION ZONE: Southwestern Sicily, Contessa Entellina Estate and nearby areas.
• TERRAINS: altitude from 200 to 600 m a.m.s.l. (656- 1,312 ft); hilly orography; clay loam soils with a sub-alkaline reaction (pH 7.5 to 7.9) rich in nutritive elements (potassium, magnesium, calcium, iron, manganese, zinc) and total limestone from 20 to 35%.
• VINEYARD: VSP (Vertical Shoot Positioning) training with spurred cordon pruning g, leaving 6 to 8 buds per plant. Planting density of 4,500 to 6,000 plants per hectare (1,822-2,429 an acre) and yields of about 4 tons (1.6 tons per acre); about 0.8 kg per plant
• VINTAGE 2013: marked by a mild winter, with good rainfall (767 mm of rainfall, a slightly higher figure compared to seasonal averages), which was followed by a cool, ventilated spring. In late August some rainfall and cooler temperatures allowed the red grapes to reach optimal phenolic ripeness.
• HARVESTING: manual harvesting of grapes into crates with careful selection of the grapes in the vineyard. The harvest of the grapes destined for Mille e una Notte began during the first week of September with the Nero d'Avola and Syrah and concluded in the third week with the Petit Verdot.
• VINIFICATION: A further selection is carried out in the cellar, thanks to a latest generation destemmer, able to discard the green and overripe berries that might still be on the clusters. Fermentation in stainless steel and maceration on the skins for 12 days at a temperature of 26 - 30° C (79 -86° F). Ageing for 14 months in new French oak barriques and then in the bottle for at least 36 months.
• ANALYSIS DATA: alcohol 13,90 % vol., total acidity: 6.0 g/l., pH: 3.60

• GRAPES: Nero d'Avola, Petit Verdot, Syrah and other grapes.
• PRODUCTION ZONE: South-western Sicily, Contessa Entellina Estate and nearby areas.
• TERRAINS: altitude from 200 to 600 m a.m.s.l. (656- 1,312 ft); hilly orography; clay loam soils with a sub-alkaline reaction (pH 7.5 to 7.9) rich in nutritive elements (potassium, magnesium, calcium, iron, manganese, zinc) and total limestone from 20 to 35%.
• VINEYARD: VSP (Vertical Shoot Positioning) training with spurred cordon pruning g, leaving 6 to 8 buds per plant. Planting density of 4,500 to 6,000 plants per hectare (1,822-2,429 an acre) and yields of about 4 tons (1.6 tons per acre); about 0.8 kg per plant.
• VINTAGE: the 2012 vintage was slightly warmer than the seasonal averages, although it was characterized by a normal climatic trend. The rainfall was concentrated in spring, but together in 2012 there was less rainfall than in the last 10 years (469 mm from 1 October 2011 to 30 September 2012), with yields that were slightly lower than average. A sunny harvest which allowed for the production of very healthy grapes, perfectly ripe from an aromatic and phenolic point of view.
• HARVESTING: manual harvesting of grapes into crates with careful selection of the grapes in the vineyard. The harvest of the grapes destined for Mille e una Notte began during the first week of September with the Nero d'Avola and Syrah and concluded in the third week with the Petit Verdot.
• VINIFICATION: A further selection is carried out in the cellar, thanks to a latest generation destemmer, able to discard the green and overripe berries that might still be on the clusters. Fermentation in stainless steel and maceration on the skins for 12 days at a temperature of 26 - 30° C (79 -86° F). Ageing for 14 months in new French oak barriques and then in the bottle for at least 36 months.
• ANALYSIS DATA: alcohol 14 % vol., total acidity: 6.2 g/l., pH: 3.60

With cool temperatures and rainfall concentrated in spring, 2011 was a vintage with less rain compared to the Sicilian average: from 1 October 2010 to 30 September 2011, 513 mm of rainfall was recorded, a figure that is lower than the average of the last 10 years (683 mm). Overall the vintage was less productive, with yields that were slightly lower than average.

A further selection is carried out in the cellar, thanks to a latest generation destemmer, able to discard the green and overripe berries that might still be on the clusters. Fermentation in stainless steel and maceration on the skins for 12 days at a temperature of 26 -30° C (79 -86° F). Ageing for 14 months in new French oak barriques and then in the bottle for at least 36 months.

ABV: 14.10% Acidity: 6.3 g/L pH: 3.55

VSP (Vertical Shoot Positioning) training with spurred cordon pruning g, leaving 6 to 8 buds per plant. Planting density of 4,500 to 6,000 plants per hectare (1,822-2,429 an acre) and yields of about4 tons (1.6 tons per acre); about 0.8 kg per plant. Altitude from 200 to 600 m a.m.s.l. (656-1,312 ft); hilly orography; clay loam soils with a sub-alkalinereaction (pH 7.5 to 7.9) rich in nutritive elements (potassium, magnesium, calcium, iron, manganese, zinc) and total limestone from 20 to 35%.