This wonderful hedonistic red is made from partially dried, late harvest Nero d’Avola and Fresh Frapatto grapes grown at high altitude in the Sicilian Hills.
Baglio Gibellina is surrounded by the hills of Salemi and Santa Ninfa on the east of Sicily, closer to Tunis than mainland Italy. The landscape is dotted with vineyards, olive groves, citrus trees and juniper trees. The baglio is the inner courtyard of the farmhouse surrounded by a series of store rooms.
The very low yielding old vineyards are on the hills between 300 to 600 metres above sea level. The Nero d’Avola grapes ( 70% ) are left on the vines for a light withering and natural dehydration to create intense concentration. The Frappato ( 30% ) on the other hand is harvested at the earliest point, so that all the typical freshness remains in the must.
The two grapes are vinified separately until the time is right for them to be slowly blended in the particular proportions each year to make this particular, utterly individual wine.
