-
Sicily
Grillo, dry
fruity & floral
-
Sicily
Catarratto, dry
herbaceous & stony
Case Alte
Located in the rolling hills of western Sicily, on sandy-loam soils and overlooking the enchanting Mediterranean Sea, Azienda Case Alte embodies the full beauty of the Sicilian terroir. The focus is on vinifying local grape varieties into exceptionally structured and drinkable wines that are absolutely unique in their own way.Mehr erfahren
About Case Alte
For us, the Azienda Agricola Case Alte di Giuseppe Vaccaro represents the quintessence of Sicilian wine: local grape varieties that are vinified into extremely structured and distinctive wines with stunning freshness. It all began in the picturesque village of Camporeale, nestled in the small Val di Mazara valley southeast of Palermo, where Giuseppe Vaccaro began vinifying Catarratto and Nerello Mascalese in the 1950s. The wines were intended for the taverns in Palermo, where the product quickly gained popularity and demand grew rapidly. Encouraged by his success, Giuseppe steadily expanded the vineyard area over the following decades and, starting in 1986, focused on organic and sustainable viticulture together with his son Calogero.
Today, Calogero runs the winery together with his son, also Giuseppe, and they have an excellent understanding of how to express the local soil and climate conditions in their wines. Here in the west of the island, the soils are predominantly loamy-sandy, and the vines are planted on gently rolling hills up to 500 meters high. The indigenous grape varieties Grillo, Catarratto, and Nero d'Avola thrive here, producing intense wines with substance and flow. While the 4 Filari Grillo DOC saunters along with a colorful bouquet of fruit aromas and a certain generosity, the 12 Filari Catarratto is dominated by cool, herbal, and stony flavors. Both are united by aging in stainless steel and a fresh, juicy structure on the palate, which ensures enormous flow.
The house's red wines present themselves in a very similar way: the 16 Filari Nero d'Avola DOC Sicilia, first fermented in stainless steel and then aged for eight months in barriques, bears no resemblance to the popular jam, but rather arrives in the glass as a defined and focused red wine with a captivating fruity and spicy aroma. The Syrah di Macellarotto DOC Monreale undergoes fermentation and aging in wood and then spends another year in the bottle at the winery before being released. A clear focus on spice on the nose, it reveals itself on the palate, complex and profound—a wine for evening conversations around the dinner table with salumi, peppered pecorino, and fresh pane Siciliano.