The 2020 vintage in Sicily was less rainy than the island's average. Much of the rainfall occurred in winter and spring, while the summer was largely dry. The careful management of agronomic practices, from pruning to thinning up to the choice of different harvesting moments, has allowed to have perfectly healthy and ripe grapes.

Vinification in stainless steel with maceration on the skins for about 10 days at a temperature of 25-28 °C (77-82°F). After malolactic fermentation, the wine fines for about 8 months in cement tanks and then for almost 5 months in the bottle.

Denomination: Sicilia DOC Rosso
Grapes: Nero d’Avola, Syrah along with Cabernet Sauvignon, Merlot and small percentages of other grapes
Alcohol: 13.70%
Total Acidity: 5.4 g/l
pH: 3.51

Topography: Mainly hilly orography, clay loam soils, of medium mixture or tending to sandy. Mild winters, dry and breezy with strong temperature excursions between day and night.
Vineyard: the forms of training, the planting layouts and the pruning systems are the traditional ones in order to pursue the best and rational cultivation of the vines and contain the production yields within the limits set by the disciplinary.

• DENOMINATION: Red Sicilia DOC
• GRAPE: Nero d’Avola (the primary grape) along with Cabernet Sauvignon, Merlot, 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 10 buds per plant. Planting density of about 5,000 plants per hectare and with yields of 8.0 - 9.0 tons/ha (3.2 - 3.6 tons/acres).
• VINTAGE: At Contessa Entellina in the year 2017, 555 mm of rain was recorded, a figure that is slightly below the average*(661 mm) of this territory. Since rainfall was mainly concentrated in autumn and winter, during the summer months of June and July, we intervened with emergency irrigation. Thus the vineyards were able to complete the vegetation-production cycle in a regular manner. Regarding temperatures, between July and August, values were higher than seasonal averages and this resulted in the ripening of all the varieties cultivated in the area 1-2 weeks earlier than usual. In in this period of the summer, good temperature ranges between day and night have given healthy grapes with an excellent aromatic and phenolic maturation. Furthermore, there was a quantitative decrease of about 15% compared to the company average. Thanks to a careful management of agronomic practices and vinifications, the quality of the vintage is positive: the ideal phenolic ripeness given reds of great elegance. (*VINTAGE: in Contessa Entellina we consider the period from October 1 to September 30; RAINFALL: average obtained from SIAS, (Sicilian Agrometeorological Service), the average is calculated at Contessa Entellina from the harvest 2003).
• HARVESTING: The harvest of the grapes destined for Sedàra began in the second half of August with Merlot and Syrah, followed by Nero D’Avola and concluded in the first week of September with Cabernet Sauvignon.
• VINIFICATION: in stainless steel with maceration on the skins for about 6-8 days at a temperature of 25-28 °C (77-82°F). After malolactic fermentation, the wine fines for about 9 months in cement tanks and then for almost 7 months in the bottle.
• ANALYSIS DATA: alcohol 13.55% ABV, total acidity 4.8 g/l, pH 3.57

• GRAPE: Nero d’Avola (the primary grape) along with Cabernet Sauvignon, Merlot, 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 10 buds per plant. Planting density of about 5,000 plants per hectare and with yields of 8.0 - 9.0 tons/ha (3.2 - 3.6 tons/acres).
• VINTAGE 2016: 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, from 1 October 2015 to 30 September 2016, 590 mm of rainfall was recorded, a slightly lower figure compared to seasonal averages. Careful vineyard management allowed us to bring into the winery healthy and well-ripened grapes, a premise of quality, long-lived wines.
• HARVESTING: The harvest of the grapes destined for Sedàra began at the end of August with the Merlot and continued through the first two weeks of September, with the harvest of Syrah, Nero d’Avola and Cabernet Sauvignon.
• VINIFICATION: in stainless steel with maceration on the skins for about 6-8 days at a temperature of 25-28 °C (77-82°F). After malolactic fermentation, the wine fines for about 9 months in cement tanks and then for almost 6 months in the bottle.
• ANALYSIS DATA: alcohol 13.15% ABV, total acidity 4.9 g/l, pH 3.56

• GRAPE: Nero d’Avola (the primary grape) along with Cabernet Sauvignon, Merlot, 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, leaving 6 to 10 buds per plant. Planting density of about 5,000 plants per hectare and with yields of 8.0 - 9.0 tons/ha (3.2 - 3.6 tons/acres).
• 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: The harvest of the grapes destined for Sedàra began at the end of August with the Merlot and continued through the first two weeks of September, with the harvest of Syrah, Nero d’Avola and Cabernet Sauvignon.
• VINIFICATION: in stainless steel with maceration on the skins for about 6-8 days at a temperature of 25-28 °C (77-82°F). After malolactic fermentation, the wine fines for about 9 months in cement tanks and then for almost 6 months in the bottle.
• ANALYSIS DATA: alcohol 13.43% ABV, total acidity 5.0 g/l, pH 3.58

• Grapes: Nero d’Avola (the primary grape) along with Cabernet Sauvignon, Merlot, Syrah and other grapes.
• Production area: South-western Sicily, Contessa Entellina Estate and nearby areas.
• Altitude: 200 to 600 m AMSL
• Soils: clayey with a sub-alkaline reaction (pH 7.5 to 8). Total limestone from 20 to 35%. Rich in nutritive elements (potassium, magnesium, calcium, iron, manganese, zinc).
• Training and pruning: VSP (vertical shoot positioning); cordon spur training, leaving 6 to 10 buds per plant.
• Planting densities: 4,500 to 6,000 plants per hectare (1,822-2,429 an acre).
• Yield per hectare: about 8.5 tons (3.4 tons an acre); about 1.6 kg per plant.
• Vintage: 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. The harvest of the grapes destined for Sedàra began at the end of August with the Merlot and continued through the first two weeks of September, with the harvest of Syrah, Nero d’Avola and Cabernet Sauvignon.
• Fermentation: in stainless steel with maceration on the skins for about 10 days at a temperature of 25-28 °C (77-82°F).
• Aging: after malolactic fermentation, the wine fines for about nine months in cement tanks and then for almost 6 months in the bottle.
• Analysis data: alcohol 13.60% ABV, total acidity 5.40 g/l, pH 3.7