Rinomata Cantina Tombacco Terre Sicilliane

Winemaker: Cristian Tombacco

Appellation: Sicily, Italy

Grape Variety: 40% Grillo and 60% Zibibbo.

We used old cellar practices which allow us to reach a balance between acidity and sugar concentration, giving our grapes a perfect equilibrium. We start with a green harvest when the flowers start to become fruit so that the remaining grapes can fully develop their aromas; then we perform a step-by-step harvest, first picking the grapes that are outside and later picking the inner grapes. The grapes from a third variety are then put to dry in a ventilated area, so that there is an over maturation. 

The first harvested grapes start to ferment thanks to the indigenous yeasts which are selected by the winemakers without adding any artificial ones. The second variety is then added. The fermentation continues and, when the wine is ready, we transfer it into the half-buried clay jars then the dried grapes from the third variety are added, in order to start a third fermentation. The grape skins are taken out of the amphorae during Holy Week.

The following summer we proceed with the wine clarification which is led by gravity, then at the beginning of November the wine is transferred into the ageing chestnut casks; these wooden containers must be in perfect conditions and have been already used to age wine for at least 10 years, allowing the wine to age and mature with no organoleptic interferences.

The whole process itself is quite long: six months of fermentation; six months for the static clarification, two years refinement in chestnut casks; six months of bottle rest. Almost four years after which Origine is ready to be uncorked.