Di Giovanna Rosato di nerelloGerbino Rosato di Nerello Mascalese

 TYPE: I.G.T. Sicilia

GRAPE VARIETAL: 100% Nerello Mascalese 

 ALCOHOL :13.5% Vol

PRODUCTION AREA: Contessa Entellina (AG)

VINEYARD: Miccina & Paradiso , Altitude: 350-450 meters

SOIL COMPOSITION: Limestone, Clay mix

BOUQUET: This unique Rose’ is made from the native Sicilian grape Nerello Mascalese known for it’s expressive, aromatics and spice taste. The Rosato di Nerello Mascalese has a brightly fuchsia color, very fragrant notes of violet and a slight smokiness, typical of the Nerello grape. It has a fresh and intense mineral back taste, bright acidity with a dry, and savory finish.

PAIRING: This wine pairs wonderfully with vegetable frittatas, grilled fish and pork. Suggested also to be drunk with spicy asian foods.

IMPORTED/DISTRIBUTED BY:                                                                           WHERE:  






Di Giovanni fam-pict-1

Following in the footsteps of our Great Grandfather Cristoforo Ciaccio who planted the first vineyards in 1860 and aged his wines in the cellar of the old farmhouse Fiuminello, the Di Giovanna family has continued to cultivate its vineyards with unwavering dedication and pride for generations. In 1985, Aurelio Di Giovanna and his wife Barbara, initiated in-depth study of their terrains micro-climates and soils. Following, carefully cloning, and testing, they identified the vines best suited for each vineyard. Each property was delineated into 5 unique vineyard sites: Miccina, Gerbino, and Paradiso at 350-480 m above sea level in the village of Contessa Entellina (PA). The Fiuminello and San Giacomo vineyards flourish at 700-830 m above sea level in the mountains surrounding the town of Sambuca di Sicilia (AG).



Di Giovanni fam-K & AThe Di Giovanna family is committed to cultivate with organic methods  their vineyards, preserving their land and family tradition. All of their products are certified organic through “Suolo e Salute srl” “Soil and Health Corp.” since 1997.


certificato agricoltura biologica



excerpt from Di Giovanni site, English version edited by Vanvakys.com






Ulysses and Polifemo mosaic copy 2


 “The wine that came forth was strong and generous, and took well to transport, as compared to much of the must that came from other provinces“, a fact well-known to Odysseus (referred to as Ulysses in Latin).

Ulysses, the principal protagonist of Homer’s Odyssey (book IX), disembarks at Sicily, where his hunger for knowledge, and food, leads him and his companions to battle with Polyphemus. According to Greek and Roman mythology, Polyphemus was a cyclopes: a giant man with just one eye. The cyclopes were blacksmiths, and helpers of “Efesto” or Vulcan, who most likely lived in widely dispersed caves in the vicinity of Etna Volcano (Mount Etna has been enlisted as World Heritage Site (July 2013) comprises the most strictly protected and scientifically important area of Mount Etna, and forms part of theParco dell’Etna” The Regional Nature Park).

Etna in Spingtime copy Ulysses and his men, weary from their journey at sea, came upon this territory and took refuge in one of the caves, where they feasted on all the food they could find, and rested until the monster, and cannibal, Polyphemus, returns home.Upon discovering the trespassers, Polyphemus imprisons them in the cave, making no secret of his plan to eat them for dinner.


ner_masUlysses knew that the terrible monster would not be beaten by force, but by wit.Ulysses sent his men to collect the grapes of a most potent wine, probably Nerello Mascalese, a native grape which grows plentifully in those parts, and convinced Polyphemus to drink their juice, offering him the nectar of the gods, that is, wine.Polyphemus, unknowing of the consequence, drank as much of the delicious nectar as they could extract. He adored this new-found pleasure, and, between mouthfuls of bread and cheese, he gulped the wine until he was quite intoxicated, and feel asleep without securing his prisoners.





noceraA sharp, high-tannin red from the Messina area, Nocera was once produced  in much higher volume than it is today. With an optimum acidity and warm,  intense aroma, the Nocera is currently appreciated mainly for its contribution  to the Faro DOC wine, together with the Nerello Mascalese and Cappuccio  varieties.







Nerello Mascalese

ner_masPleasantly earthy and flowery, with hints of tobacco and notable tannin content, the Nerello Mascalese is the best known of the Nerello varieties and the most versatile. Often a major component of DOC Etna Rosso, the Nerello Mascalese also lends itself well as an addition to aged varietals, adding a spicy, lively element.