Grillo Terre Siciliane IGP
Le Casematte is owned by the charismatic Gianfranco Sabbatino and soccer champion Andrea Barzagli, whose collective passion for terroir-driven wines come through in their wines. Located on the northeastern corner of the triangular island, near Messina, Le Casematte’s flagship wine is a Faro DOC, a single, tiny, quality-driven appellation, whose total surface is a mere 20 hectares – less than 50 acres. And in fact, the winery is located at Faro Superiore, high above the Strait of Messina, where the steep hillsides have a 70% gradient. It was named after two casematte or casemates (also known as bunkers) from World War II that sit on the main property and served as observatories and defensive structures at that time.
From vineyards located in Butera, Sicily, a wine made from native Grillo grapes that goes down easily thanks to its tangy palate, wonderful acidity and welcoming aromas of crisp apples and tropical fruit. It ages six months in stainless steel and then for a few months in bottle. A sunny Sicilian classic.
Wine exported to
Austria, Canada, USA, Japan, Puerto Rico, Australia, Turks and Caicos
Most recent awards
- 2017 | James Suckling90
Length of alcoholic fermentation:
Type of yeast:
16 °C (60.8 °F)
Aging before bottling:
Aging in bottle:
10 hectares (24.7 acres)
Calcareous clay and sand
250-370 meters (820 and 1,215 feet) above sea level
5,000-6,000 plants per hectare
90 -110 quintals per hectare
Age of vines:
15-20 years old
Time of harvest:
Mid to late September
First vintage of this wine:
Total yearly production (in bottles):
Bright straw yellow in color. The nose boasts notes of white- and yellow-fleshed fruit, floral aromas of mimosas and chamomile, mineral aromas and Mediterranean herbs. On the palate, the wine is fresh and tangy with pleasant fruit and a long, invigorating finale heightened by lively citrus notes.
Best served at 6-8 °C (42.8-46.4 °F).
Simple fish dishes as well as raw preparations like sushi and sashimi.
Alcohol cont.: 13.5/14% by vol.; dry extract: 28 g/l; residual sugar: <5 g/l; total acidity: 6.2 g/l; pH: 3.2