The area around Cortese, in the region of Vittoria, was strongly influenced by Greek culture and the very important ancient Greek site of Kamarina is located nearby.

Sabuci is made with the best selection of grapes – Nero d’Avola (about 70%) and Frappato (about 30%).

The two grape varieties are vinified separately, in different ways: The Nero d’Avola is fermented using open top barriques. The "follatura" (skin immersion) is handled with extreme care. In contrast, the Frappato is fermented in 7hl terracotta amphorae. The natural porosity of terracotta allows for ideal oxygen exchange during fermentation, while also keeping the wine in contact with the skins for up to 12 months.

The wines are blended together and are aged for six months in barriques and botti of various sizes.

Tasting Note: This luxurious wine boasts a ruby red colour, accented by hints of garnet. Its aroma is filled with fruity notes of cherries, pomegranate, and forest fruits, as well as hints of cocoa, leather, and caramel. The palate is both elegant and complex, with a concentrated profile and firm, persistent tannins.

Origin: Sicily, Italy

Blend: Nero d’Avola, Frappato