Modus Bibendi Bianco
Grillo 100%

GRAPES VARIETY: Grillo (100%)

SOIL clay calcareous - AGEING 7 months in stainless steel tin

WINEMAKING natural, spontaneous fermentation



Grillo is one of the most interesting native Sicilian grapes, though difficult to grow and manage.

Its very name “Grillo”, which in Italian means grasshopper, indicates the “hopping” nature of the variety, which often does not ripen uniformly and so the production of wine is not constant.

In the past it was “not respected” as a grape since it was harvested when over-ripe and used for blending in the production of Marsala, or vinified in small amounts, in imitation of French wines produced with Sauvignon blanc to cater for international tastes.

When we set our sights on the Grillo grapes cultivated in the Camporeale vineyard back in 2015, we decided to make it into the wine it is, Grillo, and not as a high grade or as a Sauvignon blanc.

We wanted to give those grapes - and therefore the wine - a very clear identity, obtaining a medium-bodied wine with good acidity, well-balanced with its alcohol content.

It has an aromatic profile reminiscent of the Mediterranean maquis rather than tropical fruit.

This is our way of interpreting Grillo and we strongly believe in its revival, but only if it is vinified for what it really is, without copying French models.


Modus Bibendi Bianco macerato
Grillo, Catarratto, Zibibbo

GRAPES VARIETIES: Grillo, Catarratto, Zibibbo

MACERATION 20 days - SOIL clay, sand, stones - AGEING 7 months in stainless steel tin

WINEMAKING natural, spontaneous fermentation


HOW THE bianco macerato CAME ABOUT

We grow a number of different grape varieties on our agricultural holdings.

Our vineyards, which extend over three macro-areas located around Alcamo up to a maximum distance of 15 km away, have different soils and microclimates, some are close to the sea and others are more inland, and the grapes reflect this diversity.

Some grapes benefit from a perfect balance and deserve to be vinified on their own, such as those from the Camporeale area, while other grapes have their merits but also some shortcomings.

This is where the ability to interpret your terroir and your grapes comes into play; in our case it has given rise to the blend of our Bianco macerato wine, made from Catarratto grapes from the Monreale area (inland) and Grillo and Zibibbo grapes from Alcamo (near the sea).

The Catarratto gives the wine its acid “shoulder” (which Zibibbo does not have), the Grillo gives it its body (which is useful to tie together the two extreme components of the other two grapes) and the Zibibbo provides the aromatic part; macerating the skins perfectly complements these features.


Modus Bibendi Rosso
Nero d’Avola 100%

GRAPES VARIETY: Nero d'Avola (100%)

MACERATION for the entire fermentation period - SOIL clay calcareous - AGEING 9 months in chestnut wood tonneau barrels

WINEMAKING natural, spontaneous fermentation



Many people call it the “KING” of Sicilian vines, probably because it is the most common red grape variety in Sicily, or perhaps because over the years it has built up its dominant position based on its alcoholic “strength”, its “power” of concentration and “greatness” of its body.

These are the reasons why it has long been the emblem of southern wines used to “fortify” the more delicate wines of northern Italy and northern Europe.

However, are we sure that this is the true essence of Nero D’Avola?

We have always imagined it as a queen who, with her charisma, her elegance, refinement and character, rebellious at times, could make anyone who drank her fall in love with her.

In winemaking we try to protect the character of the grapes and the wine and in our opinion Nero d’Avola is not best described as “muscular”.

Once we had got rid of the platitude that describes southern wines as “heavy”, we concentrated on the more delicate characteristics of this wine.

Paraphrasing a witty remark from a well-known film “the secret to riches is the same as the secret to comedy: timing!”. For Nero D’Avola the timing of the harvest plays a fundamental role in exalting its elegant features rather than its muscular characteristics.

Our aim is to preserve the acidity and the feeling of freshness so as to sustain its alcoholic note and polyphenolic composition.

But this is not enough: rebellious characters must be tamed and so the wine is aged in chestnut barrels for around nine months.

The wine’s exuberance is softened by the barrels and by time, as it matures.

The use of chestnut wood was not an accidental choice: it maintains Sicilian authenticity (since it is a wood produced in Sicily and traditionally used for winemaking), and does not intrude upon the wine’s aromatic component.


Nerello Mascalese 100%

GRAPES VARIETY: Nerello Mascalese (100%)

MACERATION 1 day - SOIL clay - AGEING 7 months in stainless steel tin

WINEMAKING natural, spontaneous fermentation



Glou Glou came about from our desire to drink a red wine even in summer, a red wine that is easy to drink as opposed to barrel-aged wines or wines with a significant alcohol and tannin content.

Three years ago we decided to plant Nerello mascalese in the Monreale area so as to understand what expression it might have compared to the grape when cultivated on Etna and also to show that it is possible to obtain good expressions of Nerello mascalese outside the Etna area.

After our initial experiments we realised that the freshness and marked hint of red fruit flavours could make this grape the perfect ingredient to produce a glou glou wine.

If you are looking for an easy-going, clean, refreshing, simple wine, to drink as a “snack” or aperitif, this is the right wine because, as the name “Glou” suggests, it is a wine to be drunk freely and light-heartedly.

This flavourful wine, with fresh red fruit and spice notes can be enjoyed chilled on scorching summer days.