Venti Bocche | Azienda Agricola Fiore

Venti Bocche | Azienda Agricola Fiore

Sale price€20,00
Red
Sicily ()
Terre Siciliane IGP
Nerello cappuccio
Enjoy it within 5 years
13,5% ABV
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Production and refinement

The Nerello Cappuccio grapes are harvested in the last week of September and undergo spontaneous fermentation using indigenous yeasts. Maceration on the skins lasts about 7 days, long enough to extract color and structure while preserving finesse and balance.

Aging takes place exclusively in stainless steel, in order to preserve the purity of the fruit and the varietal identity of the grape. This is followed by a short bottle aging of at least 2 months, which completes its gustatory definition.

Organoleptic analysis

Visual exam

Bright, luminous ruby red of medium intensity, reflecting the agile and elegant style of the grape variety.

Olfactory examination

The bouquet is fine and intriguing, with notes of fresh red fruit, white pepper, and light balsamic nuances. Deeper hints of cinchona, licorice, and Mediterranean herbs also emerge, adding complexity without heaviness.

Tasting

The palate is balanced and velvety, with a tannic texture that is present yet smooth. Freshness supports drinkability and leads into a savory, slightly spicy finish, consistent with the aromatic profile.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Venti Bocche | Azienda Agricola Fiore ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Sicily, Caltanissetta

Hectares of vineyards: 5

Azienda Agricola Fiore

In the heart of southern Sicily, in the countryside of Butera, the Azienda Agricola Fiore project takes shape as a place where viticulture is not only production, but also family continuity, memory, and attentiveness to the land. Here, among the so-called “Quattro Finaite” — the estates of Turchio, Gurgazzi, Suor Marchesa, and Ficuzza — the landscape opens into sun-drenched plains and gentle hills, shaped by sea winds and a constant, intense light.

The story dates back to the 1960s, when the Fiore family planted the first vineyards of Nero d’Avola and Inzolia, guided by a simple yet radical vision: to respect the natural cycle of the vine and let the territory speak for itself. Since then, vineyard work has remained deeply rooted in a philosophy of balance, characterized by minimal intervention and constant attention to biodiversity.

Azienda Agricola Fiore

Today Vincenzo and Manila are the driving force of the estate, carrying this heritage forward with a contemporary sensibility. Their idea of wine is that of a liquid landscape: each bottle is a fragment of the districts of Butera, of the wind that dries the clusters, of the clay-limestone soils, and of the ongoing dialogue between humans and nature.

Organic farming, reduced chemical intervention, and the coexistence of vines with other forms of agricultural life are central elements of a vision that does not separate production from the environment, but rather considers them a single living organism.

Region and territory

A land kissed by the sun

Sicily

A land kissed by the sun

Sicily

A land kissed by the sun

Sicily

Sicilian wine territory is now considered a true continent, thanks to its pedoclimatic variability and rich biodiversity. It is located in the center of the Mediterranean and in the so-called "northern sunbelt," an area between the 30th and 50th parallels north and the 30th and 40th parallels south, where the best conditions of brightness and temperature for vine cultivation are found.

On the smaller islands, given the high temperatures and windy conditions, the typical training system is the "alberello" and its "mixed" versions (for example, on the island of Pantelleria), as well as the "Tendone" system. In the rest of Sicilian territory, however, more than half of the vineyards use espaliers and contre-espaliers. In Sicily, wines with a long history are born, such as Marsala, but also fragrant dessert wines like Passito di Pantelleria and Malvasia delle Lipari, not to mention Moscato di Noto and numerous robust red wines and interesting white wines. There's also Nerello Mascalese, climbing the slopes of Mount Etna.

Caltanissetta

The province of Caltanissetta is located in the heart of Sicily, in a transitional position between the island’s inland areas and the southern coastal belt. It is characterized by gentle hills, extensive rural areas, and a strong agricultural vocation, where viticulture represents one of the most authentic expressions of the landscape and local culture.

From an oenological perspective, the area is dominated by the Riesi DOC, the only denomination entirely contained within the provincial territory. This DOC takes its name from the municipality of Riesi, the main production center of the area, and also includes the zones of Mazzarino and Butera, two hilly areas particularly suited to vine cultivation thanks to well-drained soils, favorable exposures, and a warm climate tempered by sea breezes.

The Riesi DOC stands out for its great production versatility: it includes white, red, and rosé wines, as well as sparkling wines, late harvests, novello wines, superior selections, and riservas. The authorized grape varieties reflect the territory’s dual identity, combining international varieties such as Cabernet Sauvignon, Merlot, and Syrah with more typically Mediterranean grapes like Nero d’Avola and Inzolia, alongside Chardonnay.

The provincial territory also falls within the broader context of the Cerasuolo di Vittoria DOCG, Sicily’s only DOCG, shared with the provinces of Ragusa and Catania. This denomination originates in a wide area stretching between the Monti Erei, the Monti Iblei hills, and the Mediterranean Sea. The regulations require a blend of Nero d’Avola (50–70%) and Frappato (30–50%), producing elegant, fragrant red wines with strong territorial identity.

Alongside the DOCG is the Vittoria DOC, a surrounding denomination that includes red and white wines produced in the area around the city of Vittoria. Here, both native varieties such as Nero d’Avola and Frappato, and Inzolia for whites, find expression, often vinified either as single-varietal wines or blends that highlight freshness and immediate fruit expression.

Another significant denomination is Contea di Sclafani DOC, shared with the provinces of Palermo and Agrigento, representing one of the most complex viticultural areas in Sicily. This DOC includes numerous wine styles, from reds and whites to rosés, as well as sweet wines, late harvests, and novello wines. The regulations allow both native varieties such as Nero d’Avola, Grecanico, Inzolia, and Grillo, and international grapes such as Sangiovese, Syrah, Cabernet Sauvignon, Merlot, and Chardonnay.

At a broader level, the entire territory falls within Sicilia DOC, an evolution of the former IGT Sicilia, established to enhance the island’s ampelographic heritage and promote the quality of regional production. In parallel, the Terre Siciliane IGT denomination also exists, continuing to serve as a flexible framework for the production of identity-driven, terroir-oriented wines.
Vineyards in the heart of Sicily

Recommended pairings and dishes

Matching by concordance

A great red wine that allows you to play on the natural affinity between the wine’s character and Mediterranean cuisine. Notes of red fruit, white pepper, and aromatic herbs find continuity in the flavors of Sicilian tradition, where tomato, basil, olives, and light grilled dishes echo the same aromatic immediacy. The wine’s velvety structure pairs well with medium-intensity dishes, creating a harmonious balance in which neither element prevails, but both enhance each other.

Matching by contrast

Its acidity and delicate tannic structure cleanse the palate after richer preparations such as cured meats or slightly succulent meats, while its spicy character creates a lively contrast with the natural sweetness of grilled vegetables or softer sauces. This interplay of balance makes the sip dynamic and continuously inviting for another taste.

It pairs well with

Cold cuts appetizers; traditional Sicilian first courses; pasta with meat sauce; roasted white meats; light red meats; semi-aged cheeses; Mediterranean cuisine based on grilled vegetables.

Matching by concordance

A great red wine that allows you to play on the natural affinity between the wine’s character and Mediterranean cuisine. Notes of red fruit, white pepper, and aromatic herbs find continuity in the flavors of Sicilian tradition, where tomato, basil, olives, and light grilled dishes echo the same aromatic immediacy. The wine’s velvety structure pairs well with medium-intensity dishes, creating a harmonious balance in which neither element prevails, but both enhance each other.

Matching by contrast

Its acidity and delicate tannic structure cleanse the palate after richer preparations such as cured meats or slightly succulent meats, while its spicy character creates a lively contrast with the natural sweetness of grilled vegetables or softer sauces. This interplay of balance makes the sip dynamic and continuously inviting for another taste.

It pairs well with

Cold cuts appetizers; traditional Sicilian first courses; pasta with meat sauce; roasted white meats; light red meats; semi-aged cheeses; Mediterranean cuisine based on grilled vegetables.

Grilled Meat

Skewers, pork, steaks, up to the noble Florentine steak... grilling enhances the flavor of the meat (properly marinated) and makes it pleasantly charred. Best enjoyed in company for truly convivial barbecues, always being careful not to place the meat directly over the flame.

Pasta alla norma

Pasta alla Norma is one of the most beloved Sicilian first courses. Its sauce made with tomato, fried eggplants, and sheep's milk ricotta creates a true triumph of flavors and aromas, in the full Mediterranean style.

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