Our secret
Our lands
To better appreciate Rekalbesi wines, It is advisable to keep in mind the context and the peculiarities of the surrounding territory. The Mediterranean climate, proximity to the sea, the smells, the smells and the typical wind of the ``Scirocco`` affect the organoleptic characteristics of the wine making enjoyable and pleasant to the taste.
Rekalbesi wines
International Wine Awards
Grillo – De-stemming and grapes selection. Cold maceration of grapes in presses at a temperature of 8° for 10 hours
Zibibbo – Winemaking diraspapigiatura and reduction of the grapes. Cold maceration of the grapes in a press at a temperature of 8 ° C for 6 hours.
Passito – Intense aroma, delicate and persistent; They are found aromas of apricot, citrus fruits and honey.
Nero d’Avola – Fermentation with maceration of the grapes for 12 days at a temperature of 26 °C. Aging in barrels.
Malvasia – Destalking and reduction of the grapes. Pressing the grapes and naturally fermented in temperature-controlled stainless steel tanks.
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Cultura, sapori e momenti di svago: una location unica, dove i passeggeri e chi vive già il territorio possono assaporare il “gusto della Sicilia”.
Amelia e Lorenzo. Tra i concorrenti più amati delle ultime due edizioni di Masterchef.
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