\n\t\tRed, white and ros\u00e9<\/span>Our wines<\/h1>\n\t\t<\/span>\n\t\tWe only produce 50,000 bottles a year, in order to be faithful to our “small is beautiful” philosophy.<\/p>\n<\/div>\n\t<\/div> [\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][\/vc_row_inner]\n\t
\n\t\t\n\t\t\t ![\"faro-dop-casematte\"](\"https:\/\/lecasematte.it\/wp-content\/uploads\/2020\/07\/faro-dop-casemattejpg.jpg\")
<\/div>LE CASEMATTE<\/span>Faro DOC<\/h4>- Grape varieties<\/span>Nerello Mascalese 55%, Nerello Cappuccio 25%, Nocera 10%, Nero d\u2019avola 10%<\/li>
- Growing system<\/span>Bush- trained \/ espalier<\/li>
- Hervest<\/span>Manual in boxes as from third week of September (Mascalese and Cappuccio) , second week (Nocera and Nero d\u2019Avola)<\/li>
- Vinification<\/span>In truncated conical steel winepresses. Fulling (5 times a day) for a month. Peel pressing. Wine is maintaining in the lees until January of following year and afterwards assemblage is made.<\/li>
- Ripening<\/span>Medium\/small size French Oak for 9 months (second step)<\/li>
- Aged<\/span>In bottle for 6 months<\/li>
- Tasting notes<\/span>A splendid ruby red color tinged by darker and brighter reflections, it has a bouquet of refined aromas of red berry fruit, floral notes and notes that remind to mediterranean maquis and spices, especially nutmeg and pepper on hints of noble wood perfectly blends.<\/li><\/ul><\/div><\/div>
![\"nanuci-igp\"](\"https:\/\/lecasematte.it\/wp-content\/uploads\/2020\/07\/nanuci-igp.jpg\")
<\/div>LE CASEMATTE<\/span>Nanuci IGP Terre Siciliane Rosso<\/h4>- Vitigni<\/span>Nocera 100%<\/li>
- Allevati<\/span>Spalliera\/alberello<\/li>
- Vendemmia<\/span>Manuale in cassette a decorrere dalla terza settimana di Settembre<\/li>
- Vinificazione<\/span>In tini d\u2019acciaio tronco conici. Follatura (5 volte al giorno) per un mese. Pressatura bucce. Il vino viene lasciato sulle fecce sino al gennaio dell\u2019anno successivo e a seguire viene fatto l\u2019assemblaggio.<\/li>
- Maturazione<\/span>Acciaio con passaggio in legno per circa 18 mesi<\/li>
- Affinato<\/span>In bottiglia per 6 mesi<\/li>
- Note di degustazione<\/span>Di un bel rubino brillante dai riflessi al naso profumi ampi e persistenti di piccola frutta rosa, pietre di mare, su un tabacco speziato. Al palato \u00e8 fresco, ricco, persistente e dotato di un amplio volume di tannini dolci.<\/li><\/ul><\/div><\/div>
![\"\"](\"https:\/\/lecasematte.it\/wp-content\/uploads\/2020\/06\/rosematte.jpg\")
<\/div>LE CASEMATTE<\/span>Rosematte IGP Terre Siciliane<\/h4>- Grape varieties<\/span>Nerello Mascalese 100%\n<\/li>
- Growing system<\/span>Espalier<\/li>
- Hervest<\/span>Manual in boxes as from second week of September<\/li>
- Vinification<\/span>Addition of dry ice and low temperature fermentation for about 15 days. Wine is maintaining in the lees until January of following year and afterwards assemblage is made.<\/li>
- Ripening<\/span>Steel<\/li>
- Aged<\/span>In bottle for 3 months<\/li>
- Tasting notes<\/span>Soft coral-pink color, Le Rosematte smells of small red fruit, in particular currant and wild strawberry, to which are well combined iodine mineral notes and floral scents, and Mediterranean aromatic herbs. Fresh and savory on the palate where the fruit, clear and crunchy, is enhanced by a bursting acidity that makes the long and satisfying finish particularly pleasant.<\/li><\/ul><\/div><\/div>
![\"peloro-bianco-le-casematte\"](\"https:\/\/lecasematte.it\/wp-content\/uploads\/2020\/05\/peloro-bianco-le-casematte.jpg\")
<\/div>LE CASEMATTE<\/span>Peloro Bianco DOC Sicilia<\/h4>- Grape varieties<\/span>Grillo 65%, Caricante 35%<\/li>
- Growing system<\/span>Espalier<\/li>
- Hervest<\/span>Manual in boxes as from second week of September<\/li>
- Vinification<\/span>Addition of dry ice and low temperature fermentation for about 15 days. Wine is maintaining in the lees until January of following year and afterwards assemblage is made.<\/li>
- Ripening<\/span>Steel<\/li>
- Aged<\/span>In bottle for 3 months<\/li>
- Tasting notes<\/span>Wine from a refined and persistant bouquet where iodine mineral notes are well combined to aromas of white and yellow pulp fruit, floral nuances, mimosa and chamomile in particular and fresh notes that refer to Mediterranean aromatic herbs. The palate is fresh and savory, vibrant with acidity and rich in fruit, and the finish is long and tonic.<\/li><\/ul><\/div><\/div>
![\"\"](\"https:\/\/lecasematte.it\/wp-content\/uploads\/2020\/06\/peloro-vino-rosso.jpg\")
<\/div>LE CASEMATTE<\/span>Peloro Rosso IGP Terre Siciliane<\/h4>- Grape varieties<\/span>Nerello Mascalese 70%, Nocera 30%<\/li>
- Growing system<\/span>Espalier \/ bush-trained<\/li>
- Hervest<\/span>Manual in boxes as from third week of September (Mascalese), second week (Nocera)<\/li>
- Vinification<\/span>In truncated conical steel winepresses. Fulling (5 times a day) for a month. Peel pressing. Wine is maintaining in the lees until January of following year and afterwards assemblage is made.<\/li>
- Ripening<\/span>Steel with quick passage in wood (new tonneau for 3 months)<\/li>
- Aged<\/span>In bottle for 3 months<\/li>
- Tasting notes<\/span>A splendid ruby red color with violet tints, giving the nose pervasive and persistent aromas of small pink fruit, floral notes, carrob and liquorice on a spicy hint. The palate is fresh with acidity, rich in fruit and with a dense and nervous tannic texture.<\/li><\/ul><\/div><\/div>\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n\t\t
We only produce 50,000 bottles a year, in order to be faithful to our “small is beautiful” philosophy.<\/p>\n<\/div>\n\t<\/div> [\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][\/vc_row_inner]\n\t
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\n\t\t\t <\/div>LE CASEMATTE<\/span>Faro DOC<\/h4>
<\/div>LE CASEMATTE<\/span>Faro DOC<\/h4>- Grape varieties<\/span>Nerello Mascalese 55%, Nerello Cappuccio 25%, Nocera 10%, Nero d\u2019avola 10%<\/li>
- Growing system<\/span>Bush- trained \/ espalier<\/li>
- Hervest<\/span>Manual in boxes as from third week of September (Mascalese and Cappuccio) , second week (Nocera and Nero d\u2019Avola)<\/li>
- Vinification<\/span>In truncated conical steel winepresses. Fulling (5 times a day) for a month. Peel pressing. Wine is maintaining in the lees until January of following year and afterwards assemblage is made.<\/li>
- Ripening<\/span>Medium\/small size French Oak for 9 months (second step)<\/li>
- Aged<\/span>In bottle for 6 months<\/li>
- Tasting notes<\/span>A splendid ruby red color tinged by darker and brighter reflections, it has a bouquet of refined aromas of red berry fruit, floral notes and notes that remind to mediterranean maquis and spices, especially nutmeg and pepper on hints of noble wood perfectly blends.<\/li><\/ul><\/div><\/div> <\/div>
LE CASEMATTE<\/span>Nanuci IGP Terre Siciliane Rosso<\/h4>- Vitigni<\/span>Nocera 100%<\/li>
- Allevati<\/span>Spalliera\/alberello<\/li>
- Vendemmia<\/span>Manuale in cassette a decorrere dalla terza settimana di Settembre<\/li>
- Vinificazione<\/span>In tini d\u2019acciaio tronco conici. Follatura (5 volte al giorno) per un mese. Pressatura bucce. Il vino viene lasciato sulle fecce sino al gennaio dell\u2019anno successivo e a seguire viene fatto l\u2019assemblaggio.<\/li>
- Maturazione<\/span>Acciaio con passaggio in legno per circa 18 mesi<\/li>
- Affinato<\/span>In bottiglia per 6 mesi<\/li>
- Note di degustazione<\/span>Di un bel rubino brillante dai riflessi al naso profumi ampi e persistenti di piccola frutta rosa, pietre di mare, su un tabacco speziato. Al palato \u00e8 fresco, ricco, persistente e dotato di un amplio volume di tannini dolci.<\/li><\/ul><\/div><\/div> <\/div>
LE CASEMATTE<\/span>Rosematte IGP Terre Siciliane<\/h4>- Grape varieties<\/span>Nerello Mascalese 100%\n<\/li>
- Growing system<\/span>Espalier<\/li>
- Hervest<\/span>Manual in boxes as from second week of September<\/li>
- Vinification<\/span>Addition of dry ice and low temperature fermentation for about 15 days. Wine is maintaining in the lees until January of following year and afterwards assemblage is made.<\/li>
- Ripening<\/span>Steel<\/li>
- Aged<\/span>In bottle for 3 months<\/li>
- Tasting notes<\/span>Soft coral-pink color, Le Rosematte smells of small red fruit, in particular currant and wild strawberry, to which are well combined iodine mineral notes and floral scents, and Mediterranean aromatic herbs. Fresh and savory on the palate where the fruit, clear and crunchy, is enhanced by a bursting acidity that makes the long and satisfying finish particularly pleasant.<\/li><\/ul><\/div><\/div> <\/div>
LE CASEMATTE<\/span>Peloro Bianco DOC Sicilia<\/h4>- Grape varieties<\/span>Grillo 65%, Caricante 35%<\/li>
- Growing system<\/span>Espalier<\/li>
- Hervest<\/span>Manual in boxes as from second week of September<\/li>
- Vinification<\/span>Addition of dry ice and low temperature fermentation for about 15 days. Wine is maintaining in the lees until January of following year and afterwards assemblage is made.<\/li>
- Ripening<\/span>Steel<\/li>
- Aged<\/span>In bottle for 3 months<\/li>
- Tasting notes<\/span>Wine from a refined and persistant bouquet where iodine mineral notes are well combined to aromas of white and yellow pulp fruit, floral nuances, mimosa and chamomile in particular and fresh notes that refer to Mediterranean aromatic herbs. The palate is fresh and savory, vibrant with acidity and rich in fruit, and the finish is long and tonic.<\/li><\/ul><\/div><\/div> <\/div>
LE CASEMATTE<\/span>Peloro Rosso IGP Terre Siciliane<\/h4>- Grape varieties<\/span>Nerello Mascalese 70%, Nocera 30%<\/li>
- Growing system<\/span>Espalier \/ bush-trained<\/li>
- Hervest<\/span>Manual in boxes as from third week of September (Mascalese), second week (Nocera)<\/li>
- Vinification<\/span>In truncated conical steel winepresses. Fulling (5 times a day) for a month. Peel pressing. Wine is maintaining in the lees until January of following year and afterwards assemblage is made.<\/li>
- Ripening<\/span>Steel with quick passage in wood (new tonneau for 3 months)<\/li>
- Aged<\/span>In bottle for 3 months<\/li>
- Tasting notes<\/span>A splendid ruby red color with violet tints, giving the nose pervasive and persistent aromas of small pink fruit, floral notes, carrob and liquorice on a spicy hint. The palate is fresh with acidity, rich in fruit and with a dense and nervous tannic texture.<\/li><\/ul><\/div><\/div>\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n\t\t
<\/div>LE CASEMATTE<\/span>Nanuci IGP Terre Siciliane Rosso<\/h4>- Vitigni<\/span>Nocera 100%<\/li>
- Allevati<\/span>Spalliera\/alberello<\/li>
- Vendemmia<\/span>Manuale in cassette a decorrere dalla terza settimana di Settembre<\/li>
- Vinificazione<\/span>In tini d\u2019acciaio tronco conici. Follatura (5 volte al giorno) per un mese. Pressatura bucce. Il vino viene lasciato sulle fecce sino al gennaio dell\u2019anno successivo e a seguire viene fatto l\u2019assemblaggio.<\/li>
- Maturazione<\/span>Acciaio con passaggio in legno per circa 18 mesi<\/li>
- Affinato<\/span>In bottiglia per 6 mesi<\/li>
- Note di degustazione<\/span>Di un bel rubino brillante dai riflessi al naso profumi ampi e persistenti di piccola frutta rosa, pietre di mare, su un tabacco speziato. Al palato \u00e8 fresco, ricco, persistente e dotato di un amplio volume di tannini dolci.<\/li><\/ul><\/div><\/div> <\/div>
LE CASEMATTE<\/span>Rosematte IGP Terre Siciliane<\/h4>- Grape varieties<\/span>Nerello Mascalese 100%\n<\/li>
- Growing system<\/span>Espalier<\/li>
- Hervest<\/span>Manual in boxes as from second week of September<\/li>
- Vinification<\/span>Addition of dry ice and low temperature fermentation for about 15 days. Wine is maintaining in the lees until January of following year and afterwards assemblage is made.<\/li>
- Ripening<\/span>Steel<\/li>
- Aged<\/span>In bottle for 3 months<\/li>
- Tasting notes<\/span>Soft coral-pink color, Le Rosematte smells of small red fruit, in particular currant and wild strawberry, to which are well combined iodine mineral notes and floral scents, and Mediterranean aromatic herbs. Fresh and savory on the palate where the fruit, clear and crunchy, is enhanced by a bursting acidity that makes the long and satisfying finish particularly pleasant.<\/li><\/ul><\/div><\/div> <\/div>
LE CASEMATTE<\/span>Peloro Bianco DOC Sicilia<\/h4>- Grape varieties<\/span>Grillo 65%, Caricante 35%<\/li>
- Growing system<\/span>Espalier<\/li>
- Hervest<\/span>Manual in boxes as from second week of September<\/li>
- Vinification<\/span>Addition of dry ice and low temperature fermentation for about 15 days. Wine is maintaining in the lees until January of following year and afterwards assemblage is made.<\/li>
- Ripening<\/span>Steel<\/li>
- Aged<\/span>In bottle for 3 months<\/li>
- Tasting notes<\/span>Wine from a refined and persistant bouquet where iodine mineral notes are well combined to aromas of white and yellow pulp fruit, floral nuances, mimosa and chamomile in particular and fresh notes that refer to Mediterranean aromatic herbs. The palate is fresh and savory, vibrant with acidity and rich in fruit, and the finish is long and tonic.<\/li><\/ul><\/div><\/div> <\/div>
LE CASEMATTE<\/span>Peloro Rosso IGP Terre Siciliane<\/h4>- Grape varieties<\/span>Nerello Mascalese 70%, Nocera 30%<\/li>
- Growing system<\/span>Espalier \/ bush-trained<\/li>
- Hervest<\/span>Manual in boxes as from third week of September (Mascalese), second week (Nocera)<\/li>
- Vinification<\/span>In truncated conical steel winepresses. Fulling (5 times a day) for a month. Peel pressing. Wine is maintaining in the lees until January of following year and afterwards assemblage is made.<\/li>
- Ripening<\/span>Steel with quick passage in wood (new tonneau for 3 months)<\/li>
- Aged<\/span>In bottle for 3 months<\/li>
- Tasting notes<\/span>A splendid ruby red color with violet tints, giving the nose pervasive and persistent aromas of small pink fruit, floral notes, carrob and liquorice on a spicy hint. The palate is fresh with acidity, rich in fruit and with a dense and nervous tannic texture.<\/li><\/ul><\/div><\/div>\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n\t\t
<\/div>LE CASEMATTE<\/span>Rosematte IGP Terre Siciliane<\/h4>- Grape varieties<\/span>Nerello Mascalese 100%\n<\/li>
- Growing system<\/span>Espalier<\/li>
- Hervest<\/span>Manual in boxes as from second week of September<\/li>
- Vinification<\/span>Addition of dry ice and low temperature fermentation for about 15 days. Wine is maintaining in the lees until January of following year and afterwards assemblage is made.<\/li>
- Ripening<\/span>Steel<\/li>
- Aged<\/span>In bottle for 3 months<\/li>
- Tasting notes<\/span>Soft coral-pink color, Le Rosematte smells of small red fruit, in particular currant and wild strawberry, to which are well combined iodine mineral notes and floral scents, and Mediterranean aromatic herbs. Fresh and savory on the palate where the fruit, clear and crunchy, is enhanced by a bursting acidity that makes the long and satisfying finish particularly pleasant.<\/li><\/ul><\/div><\/div> <\/div>
LE CASEMATTE<\/span>Peloro Bianco DOC Sicilia<\/h4>- Grape varieties<\/span>Grillo 65%, Caricante 35%<\/li>
- Growing system<\/span>Espalier<\/li>
- Hervest<\/span>Manual in boxes as from second week of September<\/li>
- Vinification<\/span>Addition of dry ice and low temperature fermentation for about 15 days. Wine is maintaining in the lees until January of following year and afterwards assemblage is made.<\/li>
- Ripening<\/span>Steel<\/li>
- Aged<\/span>In bottle for 3 months<\/li>
- Tasting notes<\/span>Wine from a refined and persistant bouquet where iodine mineral notes are well combined to aromas of white and yellow pulp fruit, floral nuances, mimosa and chamomile in particular and fresh notes that refer to Mediterranean aromatic herbs. The palate is fresh and savory, vibrant with acidity and rich in fruit, and the finish is long and tonic.<\/li><\/ul><\/div><\/div> <\/div>
LE CASEMATTE<\/span>Peloro Rosso IGP Terre Siciliane<\/h4>- Grape varieties<\/span>Nerello Mascalese 70%, Nocera 30%<\/li>
- Growing system<\/span>Espalier \/ bush-trained<\/li>
- Hervest<\/span>Manual in boxes as from third week of September (Mascalese), second week (Nocera)<\/li>
- Vinification<\/span>In truncated conical steel winepresses. Fulling (5 times a day) for a month. Peel pressing. Wine is maintaining in the lees until January of following year and afterwards assemblage is made.<\/li>
- Ripening<\/span>Steel with quick passage in wood (new tonneau for 3 months)<\/li>
- Aged<\/span>In bottle for 3 months<\/li>
- Tasting notes<\/span>A splendid ruby red color with violet tints, giving the nose pervasive and persistent aromas of small pink fruit, floral notes, carrob and liquorice on a spicy hint. The palate is fresh with acidity, rich in fruit and with a dense and nervous tannic texture.<\/li><\/ul><\/div><\/div>\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n\t\t
<\/div>LE CASEMATTE<\/span>Peloro Bianco DOC Sicilia<\/h4>- Grape varieties<\/span>Grillo 65%, Caricante 35%<\/li>
- Growing system<\/span>Espalier<\/li>
- Hervest<\/span>Manual in boxes as from second week of September<\/li>
- Vinification<\/span>Addition of dry ice and low temperature fermentation for about 15 days. Wine is maintaining in the lees until January of following year and afterwards assemblage is made.<\/li>
- Ripening<\/span>Steel<\/li>
- Aged<\/span>In bottle for 3 months<\/li>
- Tasting notes<\/span>Wine from a refined and persistant bouquet where iodine mineral notes are well combined to aromas of white and yellow pulp fruit, floral nuances, mimosa and chamomile in particular and fresh notes that refer to Mediterranean aromatic herbs. The palate is fresh and savory, vibrant with acidity and rich in fruit, and the finish is long and tonic.<\/li><\/ul><\/div><\/div> <\/div>
LE CASEMATTE<\/span>Peloro Rosso IGP Terre Siciliane<\/h4>- Grape varieties<\/span>Nerello Mascalese 70%, Nocera 30%<\/li>
- Growing system<\/span>Espalier \/ bush-trained<\/li>
- Hervest<\/span>Manual in boxes as from third week of September (Mascalese), second week (Nocera)<\/li>
- Vinification<\/span>In truncated conical steel winepresses. Fulling (5 times a day) for a month. Peel pressing. Wine is maintaining in the lees until January of following year and afterwards assemblage is made.<\/li>
- Ripening<\/span>Steel with quick passage in wood (new tonneau for 3 months)<\/li>
- Aged<\/span>In bottle for 3 months<\/li>
- Tasting notes<\/span>A splendid ruby red color with violet tints, giving the nose pervasive and persistent aromas of small pink fruit, floral notes, carrob and liquorice on a spicy hint. The palate is fresh with acidity, rich in fruit and with a dense and nervous tannic texture.<\/li><\/ul><\/div><\/div>\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n\t\t
<\/div>LE CASEMATTE<\/span>Peloro Rosso IGP Terre Siciliane<\/h4>- Grape varieties<\/span>Nerello Mascalese 70%, Nocera 30%<\/li>
- Growing system<\/span>Espalier \/ bush-trained<\/li>
- Hervest<\/span>Manual in boxes as from third week of September (Mascalese), second week (Nocera)<\/li>
- Vinification<\/span>In truncated conical steel winepresses. Fulling (5 times a day) for a month. Peel pressing. Wine is maintaining in the lees until January of following year and afterwards assemblage is made.<\/li>
- Ripening<\/span>Steel with quick passage in wood (new tonneau for 3 months)<\/li>
- Aged<\/span>In bottle for 3 months<\/li>
- Tasting notes<\/span>A splendid ruby red color with violet tints, giving the nose pervasive and persistent aromas of small pink fruit, floral notes, carrob and liquorice on a spicy hint. The palate is fresh with acidity, rich in fruit and with a dense and nervous tannic texture.<\/li><\/ul><\/div><\/div>\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n\t\t
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