The vineyards of this property in south-western Sicily caught the eye and winemaking talents of Valentino Sciotti. Valentino (of Gran Sasso and Vesevo) saw that they had great vineyards and a good winery, but were missing the necessary expertise to make wines that the market required. Valentino and his team of young winemakers took the already high-quality raw materials and transformed them into attractive, drinkable wines. The new Grillo is fermented at low temperatures in stainless steel, resulting in a wine with fresh aromatics and lovely balance. The best organic grapes were selected for the production of the Il Passo Verde and organic Nero dAvola. 50% of the wine was aged in barriques and the other 50% in concrete tanks for about six months. The 'Il Passo' Nerello Mascalese is the star of the show here. It is beautifully packaged, the wine in the bottle exceeds expectations. It is freshly scented and is full, rich and supple on the palate.