Experience the Wine
Borgo Giallonardo’s young wine estate carries on a project focused on the rediscovery of traditional winemaking methods.
The process of growing grapes occurs without the usage of chemical products, and the grapes in excess are removed from the vineyards in order to let only the best grapes reach full maturation.
The harvest is carried out exclusively by hand. Also, the subsequent stages of destemming and crushing are performed without the help of machines and additives, but using natural yeasts and performing the pressing in small concrete tanks. After the first fermentation process, it continues with the racking, transferring the wine firstly into inox steel containers and afterwards into 36 months old French oak barriques for the aging process. The varieties cultivated at Borgo Giallonardo’s wine estate, mostly autochthonous ones, are: Nero d’Avola, Nerello Mascalese, Perricone, Nocera, Syrah, Petit Verdot, Grillo.
