Rallo NORMANNO Nero d'Avola IGT Sicilia

Rallo NORMANNO Inzolia Cataratto Bianco IGT Sicilia from Italy, Sicily by Diego Rallo & Figli Marsala (12 x 75 cl)

In Marsala, the westernmost promontory of Sicily, was found Cantine Rallo a successful integration between nature, technology and tradition. In 1860, at the apex of the shining age of Marsala, don Diego Rallo founded the wine-producing firm that has conserved and amplified the prestige won on the national and international markets. Cantine Rallo is a farm of about 50 hectares and once the grapes are harvested they are put into special box that preserves the quality of the grape berry and then transported to the winery. The grapes are then destalked and crushed, the result is put into a vat where it is allowed to ferment. The fermentation process begins at about 27-30° C. and continues for 20 days. After fermentation the wine requires a period of maturation, approximately 12 months, in French oak barrique or Slavonian oak cask. This is undertaken to enhance and respect the delicacy of the grapes while exalting its varietal strengths. Finnally the wine spends six months in bottle before being released. Using only Nero d'Avola grapes has produced an intense garnet red coloured wine with a delicate bouquet showing notes of berry and scents of sour cherries. Elegant, full, ample and absorbing with remarkable persistence it is an authentic expression of Sicilian red wines (6 x 75 cl)

In Marsala, the westernmost promontory of Sicily, was found Cantine Rallo a successful integration between nature, technology and tradition. In 1860, at the apex of the shining age of Marsala, don Diego Rallo founded the wine-producing firm that has conserved and amplified the prestige won on the national and international markets. Cantine Rallo is a farm of about 50 hectares and once the grapes are harvested they are put into special box that preserves the quality of the grape berry and then transported to the winery. The grapes are then destalked and crushed, the result is put into a vat where it is allowed to ferment. The fermentation begin at about 27-30° C and continuous for 20 days. After that the wine require a period of maturation approximately 12 months in French oak barrique or in Slavonian oak cask. This is undertaken to enhance and respect the delicacy of the grapes while exalting their varietal strengths. Finnally the wine spends eight months in bottle before being released. This intense ruby red coloured wine with orange and garnet red nuances is a blend of 50% Nero d'Avola and 50% Cabarnet Sauvignon. The bouquet is a mixture of delicate berry fruit, black pepper and strong cherry scents with dry, harmonious but strong flavours and aristocratic aplomb. Velvety and pleasant to taste with a soft aroma of tannin and great finish this is a wine to savour. (12 x 75 cl)

Rallo ALAO' Rosso di Sicilia IGT from Italy, Sicily by Diego Rallo & Figli Marsala (6 x 75 cl)

Rallo FRAPPATO Rosso di Sicilia IGT from Italy, Sicily by Diego Rallo & Figli Marsala (6 x 75 cl)

Rallo Grillo Bianco di Sicilia IGT from Italy, Sicily by Diego Rallo & Figli Marsala (12 x 75 cl)

Rallo GRUALI Bianco di Sicilia IGT from Italy, Sicily by Diego Rallo & Figli Marsala (6 x 75 cl)

From the most important native Sicilian grape variety, this wine has an intense ruby colour with elegant hints of berries, spices and liquorice on the bouquet and is full bodied with a velvety finish (12 x 75 cl)

In Marsala, the westernmost promontory of Sicily, was found Cantine Rallo a successful integration between nature, technology and tradition. In 1860, at the apex of the shining age of Marsala, don Diego Rallo founded the wine-producing firm that has conserved and amplified the prestige won on the national and international markets. Cantine Rallo is a farm of about 50 hectares, where all vineyards are the DOC zone of Alcamo. Here the grapes are harvested and safely transported into the winery using the excellent transport cooling system that safeguards the grapes during all the process and preserve their quality. The grapes are pressed on arrival at the press house where they may be contact with skins at low temperature of 5° C for upto 12 hours to impart more flavour and fruit. The juice is drawn off from the press, into casks where it is allowed to ferment. Once the fermentation is over the wine will be racked to avoid spoilage caused by over long contact with the lees. There the wine is monitored until bottling. This is a blend of 60% Inzolia and 40% Chardonnay which has produced a bright straw-yellow coloured wine with greenish nuances. The bouquet is full (6 x 75 cl)