Mainly planted in Sicily, it's wild strawberry and cherry character is sure to delight. Light to medium bodied, the sweet jamminess of the fruit is brilliantly offset by tangy acidity. There's a faint hint of cinnamon too, tannins are soft, it's hugely enjoyable. The locals enjoy this red lightly chilled with fish dishes.
Silver Medal - International Organic Wine Awards 2016 (2015 vintage)
Wine of the Week - Joanna Simon, 'It would be hard to come up with a red wine more full of the joys of spring than this juicy, jewel-bright, organic red made from Sicily’s Frappato grape. It’s the Frappato, grown barely 5 miles from the sea, that gives the wine its quintessential character: vibrancy, suppleness, an astonishing aroma and taste of strawberries and a suggestion of cherries and herbs. It’s light on its feet without being a real lightweight (a median 13% alcohol) and there’s no discernible tannin and no oak; so nothing gets in the way of the fruit purity, freshness and soft, dry finish. It can be drunk cool and doesn’t need food but goes well with cured meats, tuna, pizza, pasta or chicken.' JoannaSimon.com, March 2017 (2015 vintage)
Wine of the Week - JancisRobinson.com, 'A light red with cracking energy and such cheerful refreshing fruit that it's like a dose of youth in a glass. It's the liquid equivalent of being five years old with a bucket, a spade and a big sandy beach.' Tamlyn Currin, October 2015 (2014 vintage)
Feudo di Santa Tresa
The ancient Santa Tresa estate (est. 1697) near Vittoria in south-east Sicily was purchased by Stefano Girelli and his sister Marina back in 2002 with the aim of restoring the land to its former glory and to convert the estate to being a producer of high quality, authentic, certified organic wines. With the release of the 2009 vintage this latter aim was achieved.
Stefano and Marina continue to work tirelessly on working in complete harmony with the natural environment - this is the cornerstone of all their endeavours here at Santa Tresa. Alongside Massimo Maggio they have built on the foundations of the seventeenth century estate, maintaining its traditions and respecting the indigenous flora and fauna. Growing conditions for grapes are so perfect here that they can cultivate their vines in the most natural, non-interventionist way possible. Stefano believes that by working hand in hand with nature, he will not only leave a long-standing legacy of a fully sustainable wine-growing estate, but the quality and character of the wines benefits greatly as a result. Work at Santa Tresa takes a completely holistic approach at all times in order to ensure that the natural environment is preserved, giving something back where ever possible, and planning for the long-term. Stefano and his team have recently introduced a colony of bees to the estate to aid pollination and to produce organic honey. For centuries olive trees have been grown on the estate as well as orange, lemon and almond trees, giving just the right balance. Five small gardens have been established on the estate in order to experiment with vines and grow a selection of magnificent local herbs and flowers. With these gardens they are creating the perfect environment for the “right” insects to flourish. The team allow weeds to grow in between the rows of vines, creating a unique biodiversity, attracting the right insects, and below ground a unique micro-organism mix is formed.
The maintenance of the ancient wells on the estate and the implementation of an eco-friendly system of moving water from a local reservoir enables Santa Tresa to irrigate their vines in a very controlled manner when necessary. The soil on the estate's 50 hectares of vineyards has ideal characteristics: a 40-100 centimetre surface layer of light red sandy loam on a well-drained limestone base, which helps to guarantee a constant supply of vital water. All grapes are hand harvested with great care. Vinification follows a similarly meticulous, careful regime in order to ensure that the pure, natural fruit flavours are retained. Winemaking is overseen by renowned consultant Stefano Chioccioli.