A powerful, dry red wine from western Sicily, combining dark berry fruit with delicate spice and silky tannins. Sourced from vineyard sites at up to 500 metres above sea level near Camporeale, it matures for eight months in French oak barrels and displays the characteristic depth of this indigenous grape variety.
20,50 €27,33 € / l
Incl. VAT where applicable
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Deep ruby red with violet reflections, dense and opaque at the core.
Nose
Intense notes of dark berries such as blackberry and black cherry, accompanied by subtle spicy nuances and a hint of Mediterranean herbs.
Palate
Powerful and structured on the palate with ripe fruit, a soft tannic structure and a long, spicy finish.
Character
An authentic Sicilian red wine with depth and elegance – intense yet never heavy, with considerable ageing potential.
Pairing
Ideal with rustic meat dishes such as leg of lamb or beef, as well as mature hard cheeses and hearty pasta dishes.
Notes
A twelve-day maceration period and eight months of maturation in French oak barrels lend this Nero d'Avola remarkable complexity and a fine, silky texture – an expression of the organically farmed terroir of Case Alte.
Tasting note
Character
A Sicilian red wine of honest power and Mediterranean warmth. The 16 Filari presents itself as intense and concentrated, without ever feeling heavy or overwrought. Dark berry fruit meets a fine spicy note; eight months in French oak casks lend it additional depth and a silky tannin structure. A wine with structure and considerable ageing potential that reflects the soul of Sicilian red wine culture.
Terroir & Origin
The vineyards of Case Alte are situated in the gentle hills near Palermo, in the small village of Camporeale. At altitudes of up to 500 metres – remarkable for western Sicily – the vines grow on soils of clay and sand. The warm days and cooler nights at this elevation ensure a slow, even ripening of the grapes. Since 2010, the estate has been farmed strictly organically, without chemically synthetic plant protection products.
Grape Variety & Vinification
Nero d’Avola, Sicily’s great indigenous red grape variety, finds a balanced interpretation here. Giuseppe Vaccaro places great emphasis on gentle extraction: the must remains on the skins for up to twelve days, and fermentation takes place in stainless steel tanks to preserve the fruity components. The subsequent maturation in French oak adds complexity without overshadowing varietal typicity.
Food Pairings
The powerful yet accessible nature of this wine makes it an ideal partner for rustic meat dishes, lamb, beef and game. It also shows its best side alongside mature cheeses such as Pecorino or Parmigiano. Its Mediterranean spiciness pairs beautifully with roasted vegetables and pasta with rich sughi.
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