We harvest our GRAPES
The harvest as a precious ritual
The history, tradition and processes of harvesting are well imprinted in the memory of those who live in this corner of Sicily. In the Ramaddini vineyards, grape harvesting is carried out by hand during the period dictated by nature: between the end of July and the third ten days of September.
Each year, the harvest becomes a ritual when the hands of the winemakers carefully select, pick and prepare the bunches, protecting them against crushing during transport.
Hands that care for the bunches
Carefully selected grape varieties
We demonstrate our love for our land by choosing native grape varieties which can be used to make pure wines with a distinctive character. We also use international grape varieties to create blends that tell how much richness and refinement can be drawn from the influences that have made our island so special.
We grow four native varieties: Nero d ‘Avola, Catarratto, Grillo and Moscato Bianco, typical of the region; and three international varieties: Syrah, Cabernet Franc and Chardonnay.
Indigenous grape varieties
NERO D’AVOLA
It is the most common and important red grape variety on the island, known to have been cultivated since the end of the 16th century and used as a blending wine until the end of the 20th century.
It is a strong and resistant vine in dry soils, and yields a full-bodied wine. It has an aroma with hints of spice (liquorice and cloves) and red fruits (plum, cherry, blackberry, currant), while the taste is full, with intense tannins.
WE USE IT TO MAKE
MOSCATO DI NOTO
This vine is very old, grown in Syracuse 200 years before the birth of Christ, but the Noto variant is regulated by a specification approved in 1974 and drafted by Dr. Montoneri, director of the Experimental Winery of Noto.
The wine is rich yellow in colour and with a high aromatic intensity and persistence, and is available in various styles, including passito, natural and sparkling.
WE USE IT TO MAKE
GRILLO
Grillo is an indigenous white grape variety and the result of a cross between Catarratto and Zibibbo, devised by the noble ampelographer of Favara Antonio Mendola in 1873.
It is highly productive and easy to grow, and is characterised by a late flowering season. The wine is intense yellow in colour with greenish hues, has a high aromatic intensity, and is perfumed and sapid.
WE USE IT TO MAKE
CATARRATTO
Catarratto is an indigenous white grape variety found in all the provinces of Sicily. It is one of the oldest in Sicily and according to some studies it is the progenitor of another native variety, Grillo.
The vine is vigorous and productive and yields a wine that is fresh and velvety to the taste and with a sapid momentum and persistence, and has a good intensity of smell and is characterised by mainly vegetable notes.
WE USE IT TO MAKE
International grape varieties
Alongside the indigenous grape varieties, we have three international grape varieties that are well established in our territory: Syrah, Cabernet Franc and Chardonnay.
Syrah
We use it to make: Note Nere Syrah and Ramà Rosso
Cabernet
We use it to make: Note Nere Cabernet Franc and Friscuré Blanc de Noir
Chardonnay
We use it to make: Quattroventi
