Gibelè, the mountain of the island of dammusi. A white from Zibibbo grapes, dry and fresh, with intense aromas of jasmine, green apple and cedar.

A true triumph for the senses, obtained from the selection of the best Nero d'Avola grapes grown in the various family estates.

Born in a rich and generous land cultivated in a natural way, in full harmony and respect for the environment. Its aroma is intense, with notes of citrus and orange blossom and pleasant hints of yellow peach, cedar and melon.

Privileged climatic conditions and natural management of the territory for a fortified wine with intense notes of ripe fruit and hints of melon and apricot.

From zibibbo grapes grown in the sandy volcanic soils of the island, a delicate natural Moscato with pleasant notes of yellow peach, melon and citrus.

Dedicated to the English entrepreneur Joseph who in 1819 joined his uncle Benjamin in Sicily to produce Marsala wine and distribute it around the world thanks to their impressive fleet of sailing ships.

Dedicated to the famous English admiral Horatio Nelson, who at the end of the eighteenth century used to use marsala to supply his fleet, considering it a drink with particular beneficial healing effects.

A sweet memory addressed to Anita, young wife of Giuseppe Garibaldi, who was welcomed on his landing in Sicily in 1860 together with the Thousand precisely with a glass of Marsala wine.

An enterprising English merchant, Benjamin known as “Bip”, who arrived in Sicily in 1806, thanks to his exceptional entrepreneurial skills, founded a real economic empire linked to the production of Marsala.

It was 1773 when a rich merchant from Liverpool named John landed by chance on the Marsala coast and, by adding alcohol to the local wine to be able to take it with him to England, he was the first to create marsala wine.

It was 1895 when Oscar Despagne, a French liqueurist, arrived in Sicily by ship, or in “batò” as he liked to tell, to collaborate with Pellegrino for the production of amaro. Batò Amaro Siciliano comes from the slow and long maceration in alcohol of over twenty officinal herbs and essences.

Nes means miracle. The wild and generous island of Pantelleria gives us its most precious nectar, a Passito with intense notes of candied fruit, citrus, eucalyptus, sage and apricot.

Salinaro, from the name of the salt pans that rise along the coast, whose breezes give great flavor to the grapes. From Grillo grapes, it is a fresh and balanced white.

Gazzerotta, named after the elegant black and white magpies that fly over the barren fields in autumn. A soft and structured red is born from Nero d'Avola grapes.

From calcareous-clayey soils, an elegant white, with pleasant fruity and floral notes. Color: straw yellow with emerald reflections. Bouquet: pleasantly fruity and floral, the scents of green apple and cedar stand out, accompanied by notes of white flowers. Taste: quite intense and persistent, fresh and moderately savory.