Fine Italian Wines
Quasale Grillo Doc
Bright, pale straw yellow. Intense aromas with notes of wisteria, peach, apricot, pink grapefruit, and sage. Well-balanced and focused on the palate, featuring concentrated fruit, freshness, and salinity, with an aftertaste of white-fleshed fruit and citrus. A fine, elegant white wine with an intriguing personality and a surprising aging potential.
Grape Variety: 100% Grillo
Vineyard Altitude: 350–450 m a.s.l.
Planting Density: 3,500 vines/ha
Training System: Vertical Trellis (Spalliera)
Pruning System: Guyot
Yield per Hectare: 85 quintals/ha
Analytical Data: Alcohol 12.85% vol., Total Acidity 6.20 g/L, pH: 3.19
Production Area
Produced in Western Sicily, at the estate’s own Casale vineyards in Buseto Palizzolo, the cradle of the farming wisdom of ancient Mount San Giuliano (Erice).
Winemaking Technique
Manual harvesting in crates with meticulous grape selection. Upon arrival at the winery, a second selection is carried out before soft pressing. Fermentation takes place in stainless steel tanks at approximately 14–16 °C, and the wine is aged on fine lees for about 4 months prior to bottling.
Food Pairing
Pairs exceptionally well with vegetable-based dishes and flavorful first courses, such as fish couscous.
Awards
PASSU BARUNI – Merlot
Delicate and harmonious. A great red, 100% Merlot, sourced from one of the most iconic and defining grape varieties of the Erice region’s ampelography. After harvesting, the grapes are destemmed and macerated at a controlled temperature, imparting rich color and aromatic depth. Fermentation takes place in stainless steel tanks to preserve its varietal characteristics. Finally, the wine is aged in the bottle for four months. Smooth with remarkable longevity, this Merlot boasts an elegant bouquet marked by notes of red fruits and sweet spices, along with impressive persistence and sublime tannins.
Grapes: 100% Merlot
Vineyard Altitude: 250–300 m a.s.l.
Planting Density: 3,200–3,500 vines/ha
Training System: Guyot
Pruning System: Manual
Yield per Hectare: 6.0 tons/ha (oppure: 6,000 kg/ha)
Analytical Data
- Alcohol: 13.50% vol.
Production Area
Western Sicily, hilly region north of the province of Trapani.
Red Winemaking
Destemming, red wine vinification with traditional punching down of the cap (follatura) and controlled-temperature maceration at 20–25 °C (68–77 °F). Malolactic fermentation in stainless steel tanks, cold bottling, and bottle refinement for four months.
Food Pairing
Charcuterie boards and medium-aged cheeses, grilled red meats, and roasted stuffed duck. Pairs equally well with more daring combinations, such as seared bluefin tuna.
Catarratto
Very pale straw yellow with greenish highlights. Aromas of white peach, apricot, apple, and wisteria. Fruity on the palate, with good freshness, a pleasing fruit density, and a savory, mineral edge on the finish.
Grapes: 100% Catarratto
Vineyard Altitude: 350–450 m a.s.l.
Planting Density: 3,500 vines/ha
Training System: Vertical Trellis (Spalliera)
Pruning System: Guyot
Yield per Hectare: 8.5 tons/ha (oppure: 8,500 kg/ha)
Analytical Data
- Alcohol: 12.55% vol.
- Total Acidity: 5.85 g/l
- pH: 3.29
Production Area
Produced in western Sicily, on the proprietary estate of Casale in Buseto Palizzolo, the heartland of traditional farming expertise from Monte San Giuliano (Erice).
Winemaking Technique
Manual harvesting in small crates with careful grape selection. Upon arrival at the winery, a second selection takes place prior to gentle pressing. Fermentation occurs in stainless steel tanks at around 14–16 °C (57–61 °F), and the wine matures on its fine lees for approximately 4 months before bottling.
Food Pairing
Pairs delightfully with appetizers, grilled or fried shellfish, white meats, and Asian cuisine.
Awards
