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The love for vineyards was a trait handed down from generation to generation in the Di Giovanna family, but it was great-great grandfather Don Totň who first fell in love with the tradition of wine-making. The first vineyards were planted in 1860 and the wines were aged in oak barrels, in the cellar of the old stone farmhouse in Fiuminello. Now it is Gunther and Klaus who run the Di Giovanna vineyard; with world renowned enologist Riccardo Cotarella at their side, the tio personally accompany the wine through every stage in the production process.
In 1985 Gunther and Klaus’ father, Aurelio, with his wife Barbara, started an examination of the micro-climatic conditions prevailing the area as well as looking in-depth at the soil and its composition. Following careful cloning and testing Aurelio was able to identify which vines best suited to region. These efforts resulted in five single vineyards which house the vines of the Grillo, Catarratto, Grecanico, Inzolia, Chardonnay, Sauvignon blanc, Viognier, Semillon, Nero d’Avola, Nerello Mascalese, Merlot, Cabernet Sauvignon, Cabernet Franc and Syrah grapes.
The vineyards of Di Giovanna consist of: the Miccina (9 hectares), Gerbino (12 hectares) and Paradiso (15 hectares) vineyards, which are located 300-450m above sea level in the village of Contessa Entellina. The San Giacomo (4 hectares) and Fiuminello (11 hectares) vineyards flourish 650-800m above sea level in the mountains surrounding Sambuca di Sicilia. Gunther and Klaus follow strict biological guidelines and adhere to modern and traditional cultivation methods to guarantee only the best quality wines. Row after row of trellises, cordon training with 6-10 spurs per vines and pruning help to ensure a maximum harvest of 1.8 to 2.2 kg per vine.
The vinification process begins with the grapes being hand harvested and transported in crates to the newly-built cellar which is snuggled into the landscape of the Monte Genuardo, a natural preserve comprised of Mediterranean flora, not far from the original farmhouse in Fiuminello. The upper floors are equipped with state-of-the-art technology, ensuring that temperatures are constant, a requirement in the production of world class wines. Placed in barriques made of French oak, hand selected from our enologist, Monsieur Grivel, the wines mature naturally on the lower floor built into the hillside. Finally in bottles, the wines are allowed to reach their full maturity in the cellar of the family palazzo, designed and built by Don Toto himself.
- Country: Italy
- Region: Sicilia
- Sub-region/Appellation:
Di Giovanna Nerello Mascalese 2007
Varietal: Nerello Mascalese
Region: Sicilia
This wine possesses aromas of black cherry and currants, followed by black pepper, dark fruit and chocolate on the palate, which is all supported structurally by supple tannins.
About the Producer
The love for vineyards was a trait handed down from generation to generation in the Di Giovanna family, but it was great-great grandfather Don Totò who first fell in love with the tradition of wine-making. The first vineyards were planted in 1860 and the wines were aged in oak barrels, in the cellar of the old stone farmhouse in Fiuminello. Now it is Gunther and Klaus who run the Di Giovanna vineyard; with world renowned enologist Riccardo Cotarella at their side, the tio personally accompany the wine through every stage in the production process.
In 1985 Gunther and Klaus’ father, Aurelio, with his wife Barbara, started an examination of the micro-climatic conditions prevailing the area as well as looking in-depth at the soil and its composition. Following careful cloning and testing Aurelio was able to identify which vines best suited to region. These efforts resulted in five single vineyards which house the vines of the Grillo, Catarratto, Grecanico, Inzolia, Chardonnay, Sauvignon blanc, Viognier, Semillon, Nero d’Avola, Nerello Mascalese, Merlot, Cabernet Sauvignon, Cabernet Franc and Syrah grapes.
The vineyards of Di Giovanna consist of: the Miccina (9 hectares), Gerbino (12 hectares) and Paradiso (15 hectares) vineyards, which are located 300-450m above sea level in the village of Contessa Entellina. The San Giacomo (4 hectares) and Fiuminello (11 hectares) vineyards flourish 650-800m above sea level in the mountains surrounding Sambuca di Sicilia. Gunther and Klaus follow strict biological guidelines and adhere to modern and traditional cultivation methods to guarantee only the best quality wines. Row after row of trellises, cordon training with 6-10 spurs per vines and pruning help to ensure a maximum harvest of 1.8 to 2.2 kg per vine.
The vinification process begins with the grapes being hand harvested and transported in crates to the newly-built cellar which is snuggled into the landscape of the Monte Genuardo, a natural preserve comprised of Mediterranean flora, not far from the original farmhouse in Fiuminello. The upper floors are equipped with state-of-the-art technology, ensuring that temperatures are constant, a requirement in the production of world class wines. Placed in barriques made of French oak, hand selected from our enologist, Monsieur Grivel, the wines mature naturally on the lower floor built into the hillside. Finally in bottles, the wines are allowed to reach their full maturity in the cellar of the family palazzo, designed and built by Don Toto himself.
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