Best italian wines

Moscato, Albanello, Nero d’Avola: the timeless tradition of wine making.
Our wines are a valuable mix of flavors and scents of the fertile southeastern Sicily.

the red wines, the white wines and the sweet wines

Chardonnay wine Akram - Cantine Gulino


White wine Chardonnay

Italian white wine Fiano Insolia Fania - Cantine Gulino


White wine
Fiano - Inzolia

Italian white wine Pretiosa Albanello - Cantine Gulino


White wine Albanello

Italian white wine Eileos - Cantine Gulino


Dry white wine Moscato

Italian red wine Nero D'Avola Drus - Cantine Gulino


Red wine Nero d'Avola

Red wine Syrah Nero d'Avola Fanus - Cantine Gulino


Red wine
Syrah - Nero D'Avola

Italian sweet wine Don Nuzzo Moscato - Cantine Gulino

Don Nuzzo

Sweet wine Moscato

Italian sweet wine Moscato Passito Jaraya - Cantine Gulino


Passito wine Moscato

The vines

Great art is that of the winemaker who, with patience, effort and love must know how to wait for the sweet buds grow, to tie the vines, and the grapes are blacks, to draw the perfumed wine

Esiodo, Le opere e i giorni


Nero d’Avola is a grape also known as Calabrese, erroneous translation of “Calaulisi”, derived from the two dialectal words “Calea” (grapes) and “Aulisi” (originally from Avola, a small town in the province of Syracuse). Sicilian native vine, it has round leaves, conical clusters and grape skins are tough and blue.


Valuable variety of the famous Moscato grape, it is considered one of the oldest grape varieties in Italy. Saverio Landolina Nava traced his origins and he found it in Biblia grape, introduced to Syracuse by the legendary thracian king Pollio, who named the wine “Pollio”, the ancestor of the Moscato of Siracusa. The screw has medium and pentagonal leaf, the bunch is cylindrical-pyramidal shape, the skin of the berries is thin and yellow-green color.


The Albanello is an ancient, white-grape vine, grown in the provinces of Siracusa and Ragusa. In 1879, about this vine, wine expert Giovanni Briosi wrote that, although the Albanello wasn’t well known, especially abroad, “you could get the best dry wine of Sicily.” The leaf is medium-large and circular, the bunch have cylindrical or conical shape.
I nostri vini da vitigni autoctoni siciliani - Cantine Gulino


Fiano is considered one of the best Italian white grape vines. Cultivated mainly in Avellino (Campania), it is widespread in Puglia and, recently, also in Sicily. The leaves are round, the bunch is pyramidal and the grape skins are durable and yellow-golden.


Italian white grape, is called Ansonica, Inzolia in Sicily. It is considered the oldest native Sicilian grape variety, although some claim that it’s native of France and it spread in Sicily during the Norman period. It is also found in Lazio and Tuscany, especially the Island of Elba and Monte Argentario. Leaves have a pentagonal shape, cluster is large and berries are quite sparse.


It’s a white grape vine native of Burgundy, but cultivated throughout the world, including Italy, even if you do not know the period in which it was introduced. The leaf has a circular shape, the bunch is pyramidal, the skin of the berries has medium texture and is of golden yellow color.


The origins of the red grape variety Syrah are conflicting: from the city of Shyraz Persia, it arrives in our country through the city of Syracuse. For others, it would be native of Syracuse. The leaves have a pentagonal shape, the cluster has a cylindrical shape and the skin of the berries is blue.

The winemaking

As Esiodo said, “great art is that of the winemaker who, with patience, effort and love must know how to wait for the sweet buds grow, to tie the vines, and the grapes are blacks, to draw the perfumed wine”. And Virgil, centuries later, while invoking Bacchus in the second book of the Georgics, recalls how exhausting is the job of the winemaker, to be able to harvest grapes, fruit of the vine, and give life to the precious nectar, you must know how to choose the most land suitable for each grape variety, and which plants grow near the vines.

Winemaking of white wines

The white wine-making system provides hand-picking the grapes when they have reached full maturity and this occurs in the third decade of August. Laying the bunches in boxes of ten kg, the grapes are transported to the cellar where we proceed with the de-stalking (the separation of the berries from the stems) and the pressing (extraction by means of pressing the juice separated from the seeds and berries from the skins). The next phase is the maceration in stainless steel, at 16 ° C. The bottling period is January. It is aged in stainless steel vats and in bottles for about three months.

Wine making of the red wines

The red wine is made by the same method. The difference is that the de-stemming, crushing and maceration phase follows a soft pressing and fermentation in stainless steel at 25 ° C. The red grapes are harvested between the second or third week of September and the wine is aged in stainless steel or tonneau for 12 months (if you want to get a dry red), and followed by six months in the bottle for optimal aging.

Wine making of the sweet wines

The vinification of sweet wines is slightly different. The collection period is the first half of September, with passitura of plant, or last week of August, with passitura on reed mats. The grapes, whole and overripe, are transported in boxes of 10 kg and brought to the cellar in the shortest possible time. It runs the de-stemming and crushing, followed by maceration and soft pressing.

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