55% Nerello Mascalese, 25% Nerello Cappuccio, 10% Nocera, and 10% Nero d’Avola. Dark ruby red with orange hues, the wine has an intense, elegant and ample nose boasting notes of ripe red berries and blueberries, Mediterranean shrub, and spicy notes like nutmeg and pepper. Well-balanced on the palate with firm tannins, a round, rich fruity flavor, and an elegant finale.
Faro DOC officially became an appellation in 1976, but was documented in several historical sources as being made as far as back as the Greek colonization of Sicily. It has been mentioned many times over in historic writings, which wax poetic about the high quality.
It then disappeared after WWII only to be revived in the 1990s. And in recent times, we’ve truly seen its total rebirth, with winemakers like Gianfranco Sabbatino leading the way with his well-respected interpretation.
“Le Casematte is deeply rooted in the territory and its history but also values the needs of contemporary wine production.”
Wine exported to
Most recent awards
- 2020 | Gambero RossoTre Bicchieri
- 2020 | James Suckling92
- 2019 | Vinous Media94
- 2018 | Wine Advocate93
- 2017 | Vinous93
- 2018 | Vini Buoni d'ItaliaCorona
- 2014 | Wine Enthusiast93
55% Nerello Mascalese, 25% Nerello Cappuccio, 10% Nocera and 10% Nero d’Avola
Length of alcoholic fermentation:
Type of yeast:
20 °C (68 °F)
Length of maceration:
Second, third use
Type of oak:
Aging before bottling:
Aging in bottle:
Faro Superiore, Messina, Sicily
Calcareous clay and sand
250-370 meters (820 and 1,215 feet) above sea level
5,000-6,000 plants per hectare
70 -75 quintals per hectare
Age of vines:
15-30 years old
Time of harvest:
Mid to late September
First vintage of this wine:
Total yearly production (in bottles):
Dark ruby red with orange highlights, its intense, elegant and ample nose boasts notes of ripe red berries and blueberries, Mediterranean scrub, and spicy notes like nutmeg and pepper. Well-balanced on the palate with firm tannins, a round, rich fruity flavor, and an elegant finale.
Best served at 16-18 °C (60.8-64.4 °F).
Pairs well with roasts or braised meats with mushrooms, aged cheeses and rich, structured dishes.
13.5% by vol.