Baglio Gibellina is situated on the picturesque island of Sicily where its vineyards are surrounded by the hills of Salemi and Santa Ninfa. Old vineyards located between 300-600m above sea level are grown on a mixture of clay and volcanic soils with limited yields allowing for the production of outstanding wines with incredible food matching potential.
The wine is made from a blend of Frappato and Nero d’Avola both bringing something completely different to the wine. The Frappato grapes are harvested as soon as they reach maturation, so that all the typical freshness shines through in the wine which is fermented slowly in small steel tanks. The Nero d’Avola grapes are left on the vines for a light withering and for natural dehydration to occur to concentrate the grape characteristics. They are late harvested and carefully placed in wooden cases. After a soft pressing the wines are fermented in stainless steel. This drying of the grapes is a process which is very similar to that used in the production of Amarone, making this absolutely amazing value for money!
Bright intense red fruit on the nose displaying lots of cherry, plum, liquorice and tobacco notes. The palate is rich and generous with a warming spiciness. Full-bodied with harmonious acidity and smooth and elegant tannins. We could drink it day and after day and never get bored!
With its bold flavours, this would be a great match with rich meats like beef stew or oxtail soup but I also think this is a great with a steak. Enjoy!