Case Alte 4 Filari Grillo Sicilia DOC 2022
For three generations, the Vaccaro family has been producing wines in Camporeale, a small agricultural town in the province of Palermo; a hilly area marked by particularly favorable soil and climate conditions that result in an extraordinary production of wines with excellent organoleptic characteristics. It all starts with Giuseppe Vaccaro, a man of great experience and deeply in love with his land. In the 1950s, Giuseppe sensed the potential of this area and decided to start vinifying the grapes from his estate, Catarratto and Nerello Mascalese, in his small workshop; the resulting wines were destined for Palermo’s taverns, which quickly began to appreciate the product.
Encouraged by his success, in 1963 Giuseppe decided to expand the farm and purchase land and a farmhouse in Contrada Macellarotto, to which an additional ten hectares were added, purchased in 1986. On the promontory on which stand the houses that will later house the winery, and which will give the winery its name Case Alte, Giuseppe with the help of his son Calogero undertook the cultivation of Catarratto, Grillo, Syrah and Nero d’Avola, strictly under organic farming.
In 2010, spurred on by the interest and participation of Calogero’s very young son, also Giuseppe, the Vaccaros decided to invest in building a small winery and producing wines that would express the love for their land and vineyards that has bound this family to the Macellarotto Contrada and its Case Alte for fifty years. A love that looks to the future, with particular attention to issues of sustainability and organic farming, but that does not forget its history and the care that past generations have devoted to each grape.
Soil: hilly, sandy loam with good skeletal content Altitude: 500 meters above sea level.
Year of implantation: 2005
Cultivation system: counter-espalier trained by Guyot
Viticulture: vineyard conducted according to organic farming principles with cluster thinning in pre-grafting.
Plants per hectare: 3,600
Yield: 60 quintals/hectare
Harvest: hand-picked in the early morning hours and delivered to the winery in small 8 kg crates.
Fermentation: whole grapes are softly pressed a few hours after harvest, after 24 hours of decanting, fermentation is carried out with selected yeasts at 15 °C.
Aging: in steel for 6 months on fine lees at 10°C with weekly battonage, 2 months in bottle before release.
Color: Straw yellow with bright greenish highlights.
Nose: Tropical notes such as grapefruit, elderberry, and figs alternate with delicate notes of orange blossom and bread crust.
Palate: of great breadth, characterized by a good acid shoulder and great flavor on the finish.