‘Baglio’ refers to the property’s original internal courtyard, surrounded by a series of old warehouses that were once used for the collection and processing of grapes. Dominating its valley location, the property is flanked by the hills of Salemi and Santa Ninfa in a landscape marked by rolling vineyards punctuated by clusters of broom and prickly pear. The old vines are planted between 300 and 600m above sea level on a mixture of clay and volcanic soils, resulting in wines that encapsulate ancient family traditions, with authenticity, immense charm and an easy drinking appeal.

Sicily is the largest island in the Mediterranean. Known for its abundant sunshine, coastal breezes, and low rainfall, the island provides ideal conditions for sustainable and organic viticulture. Volcanic soils, especially around Mount Etna, add complexity and minerality to the wines, while clay and limestone in other areas support a wide range of grape varieties.

Sicily is home to a mix of indigenous and international grapes. Key native varieties include Nero d’Avola, Sicily’s flagship red, known for its bold fruit, spice, and smooth tannins, and Frappato, which offers light, aromatic reds with floral and red berry notes. On the white side, Grillo, Catarratto, and Carricante produce wines ranging from fresh and citrusy to textured and mineral-driven. Carricante, in particular, thrives on the slopes of Mount Etna, yielding crisp, age-worthy wines.

The island’s wine styles are as diverse as its landscapes—from robust reds and elegant whites to refreshing rosés and traditional sweet wines like Marsala and Passito di Pantelleria. Sicilian wines often showcase vibrant acidity, sun-ripened fruit, herbal undertones, and a distinct sense of place, making the region a standout in Southern Italy’s wine scene.

Nero d’Avola—often called Calabrese, from the dialect calaurisi—is Sicily’s flagship red. Its historic heart lies in the island’s south and south-east around Avola, Noto and Pachino, where heat, light and sea breezes produce ripe, deeply coloured wines with vibrant perfume. Naturally vigorous and well adapted to drought, it thrives on poor, free-draining soils (limestone, sandstone, volcanic sands) and is traditionally trained as low bush vines to resist wind and sun. It ripens reliably in warm sites, building abundant colour and tannin; careful yield control and canopy management are needed to avoid jamminess, sunburn or elevated alcohol. In humid spells it can face mildew pressure, so airy canopies are essential.

While most plantings remain in Sicily, Nero d’Avola is also grown on mainland Italy and in warm, dry zones of Australia, California and South Africa, where its climate resilience and natural acidity are prized.

Styles range from bright, unoaked bottlings—juicy, fragrant and best served slightly cool—to structured, oak-aged wines with real depth. It also stars in Cerasuolo di Vittoria (with Frappato), where Nero d’Avola’s dark fruit and savoury grip are lifted by Frappato’s red-berry freshness. Typical flavours include black and sour cherry, plum and blackberry, with violet, liquorice and Mediterranean herbs; warmer sites may show cocoa, spice and a balsamic or saline twist. Tannins are medium to firm, acidity lively, and the best examples balance sun-ripened generosity with poise and ageing potential.

Frappato is a distinctive red grape variety native to Sicily, Italy, particularly thriving in the southeastern province of Ragusa and around the town of Vittoria. It is best known as a key component in the DOCG wine Cerasuolo di Vittoria, where it is blended with Nero d’Avola to produce elegant, balanced reds. On its own, Frappato yields light- to medium-bodied wines with vibrant acidity, soft tannins, and expressive aromatics.

Viticulturally, Frappato is relatively hardy and well-suited to Sicily’s warm Mediterranean climate. It ripens late and benefits from well-drained, sandy soils, which help retain its fresh acidity and delicate floral character. The grape is moderately productive and can be sensitive to disease, requiring careful vineyard management.

Though primarily grown in Sicily, small experimental plantings of Frappato can be found in California and Australia, where winemakers are drawn to its aromatic profile and potential for lighter, food-friendly reds.

Frappato wines are typically unoaked or lightly oaked, showcasing bright red fruit flavours—strawberry, cherry, and pomegranate—alongside floral notes and hints of spice. Increasingly popular with lovers of lighter, aromatic reds, Frappato offers a compelling alternative to more tannic or full-bodied varieties, with charm, freshness, and a strong sense of place.