Siccari Rosso Appassimento - Santa Tresa

A deep breath, a first glance into the glass, and the magic of Sicily unfolds: Siccari Rosso Appassimento - Santa Tresa sparkles in dense, bright ruby red with a hint of purple at the rim. As you swirl the glass, an enchanting aroma rises, defined by ripe black cherry, dark blueberry and juicy plum. There is also a fine spiciness of Mediterranean herbs, a touch of thyme and rosemary, along with nuances of black pepper and a hint of liquorice.

On the nose, this red wine shows rich, almost opulent fruit. Black cherry, blackberry, blueberry and preserved wild berries meld with notes of dried orange peel and delicate vanilla. A subtle smoky note, a little cocoa and a hint of tobacco leaf point to the gentle ageing and underline the full-bodied style. A fine mineral undertone recalls dark volcanic soil, typical of Sicily’s terroir.

On the palate, Siccari Rosso Appassimento - Santa Tresa offers a dense, juicy texture with a velvety mouthfeel. This cuvée of Frappato, Nero d’Avola and Shiraz unites three worlds: Frappato contributes fragrant red fruit and vibrancy, Nero d’Avola delivers depth, dark cherry and spice, while Shiraz provides subtle pepper notes, richness and structure. The fruit sweetness of the dried grapes meets a clearly dry vinification style, creating an impressive tension between richness and freshness.

The acidity feels vibrant and carries the dark fruit lightly across the palate. The tannins glide fine and ripe over the tongue, well integrated yet present. They lend the wine remarkable structure without masking its silky, supple character. On the finish, black cherry, sweet spices, a touch of espresso and a nuance of fine dark chocolate linger for a long time.

The origin from Terre Siciliane is impressively evident. The warm, sun-drenched climate gives intensely ripe grapes, while cooler sea breezes and nighttime temperature drops provide balance and clarity. On soils composed of sand, limestone and volcanic rock, grapes develop concentrated aromas and pronounced depth. The Mediterranean environment is mirrored directly in the glass: fragrant herbs, dark fruit and a hint of sea salt in the background.

The style of Siccari Rosso Appassimento - Santa Tresa comes across as powerful, fruit-driven and at the same time surprisingly elegant. It shows thrust and intensity without seeming heavy. The Appassimento method gives it flavourful density and a seductive, almost silky richness. This red wine fills the mouth, unfolds generously and leaves behind a tightly woven play of aromas that reveals new nuances with every sip.

The diversity of aromas in the glass can be summarized as follows:

• Dark fruit: black cherry, blueberry, blackberry, ripe plum
• Spice and herbs: black pepper, liquorice, thyme, rosemary
• Delicate sweetness: vanilla, cocoa, dried orange peel
• Terroir notes: subtle smoky trace, dark earth, hint of minerality

In terms of style, this red wine is ideal for those who appreciate Mediterranean opulence and easy drinking pleasure. The balance of fruit, spice and velvety tannin makes it an attractive companion for a wide range of occasions. It comes into its own particularly in these moments:

1. As a characterful red wine with hearty dishes from Italian cuisine
2. As an atmospheric wine for long evenings with friends
3. As a distinctive gift for lovers of intense red wines
4. As a soloist for quiet hours in which there is time for every detail

Production of Siccari Rosso Appassimento by Santa Tresa

The grapes for this wine come from the Terre Siciliane region around Vittoria in the south of the island. The area offers ideal conditions for organic viticulture. Hot, dry summers, mild winters and steady winds shape the vines. The soils consist of sandy and calcareous layers with portions of red earth and volcanic rock. This combination brings dense fruit, spice and a pronounced yet fine structure to the wine.

Frappato forms the fragrant, delicate side of the cuvée. The variety contributes bright red fruit, floral notes and liveliness to the overall picture. Nero d’Avola provides the dark backbone. In Sicily, it stands for black cherry, blackberry and Mediterranean spice. Shiraz completes the cuvée with peppery spice, gentle richness and dense texture. Together they create a wine that shows both depth and juicy drinking pleasure.

The grape harvest takes place in several passes. First, ripe grapes destined to provide freshness and structure are brought to the cellar. Another portion of the grapes is dried after harvest for a certain period, similar to the Appassimento tradition in northern Italy. During this step, the aroma becomes more concentrated, water evaporates, and sugar and extract are concentrated. The result: particularly aromatic berries with intense fruit and dense texture.

In the cellar, gentle processing takes place. After destemming, the grapes go into the press, where they are subjected to gentle pressure. In this way, fine aromas and colour pass into the must without extracting harsh tannins. Depending on the batch, the skins remain in contact with the must for longer to intensify colour and structure. Fermentation takes place at controlled temperatures, mostly in stainless steel tanks. This preserves the fresh fruit of black cherry, blueberry and herbs with clarity.

Afterwards, the young wine continues to mature. Part of it is stored in stainless steel tanks, another part ages in wood, often in larger casks. This combination gives the wine a rounded texture, fine vanilla notes and delicate roasted aromas without overshadowing the fruit. Ageing on the fine lees provides additional creaminess and gives the wine its velvety mouthfeel. Before bottling, a careful blending takes place, in which Frappato, Nero d’Avola and Shiraz come together in ideal balance.

Feudo Santa Tresa places great value on precise work in the vineyard and in the cellar. The estate works organically and focuses on gentle cultivation. The aim remains a wine that tells an authentic story of its terroir. Concentrated fruit, Mediterranean spice and elegant structure form the common thread of this cuvée.

Serving suggestions for Siccari Rosso Appassimento by Santa Tresa

With its dense ruby red and velvety mouthfeel, this red wine pairs wonderfully with Mediterranean cuisine. With antipasti featuring air-dried ham, grilled vegetables, marinated olives and mature hard cheese, it showcases its spicy character impressively. The dark fruit caresses piquant notes and offers a harmonious counterpoint to salt and herbs.

For the main course, Siccari Rosso Appassimento accompanies robust dishes such as pasta with beef or lamb ragù, tagliatelle with salsiccia and fennel, or lasagne al forno. It also pairs well with grilled beef, lamb chops with rosemary or slowly braised ossobuco, where the wine unfolds its full potential. The fully ripe fruit marries perfectly with roasted flavours from the grill.

For lovers of vegetarian cuisine, this red wine is an excellent match with oven-roasted vegetables with Mediterranean herbs, baked aubergine with tomato and mozzarella or a hearty mushroom lasagne. The herbal aromas in the wine meet thyme, oregano and rosemary on the plate and create an intense, harmonious experience.

The wine also shows its class with cheese. Mature Pecorino, medium-aged Parmesan, tangy Taleggio or an aromatic mountain cheese are exciting partners. The dark fruit of the wine captures the spice of the cheese, while the fine tannins provide structure.

Siccari Rosso Appassimento is equally suited as a companion for convivial evenings. It is a great match for a fireside evening, a table shared with friends or as a stylish wine for a festive dinner. Presented in an elegant gift box, it leaves a lasting impression on red wine enthusiasts.

The ideal serving temperature is around 16 to 18 degrees. Half an hour in a decanter before enjoyment opens up the world of aromas and further smooths the tannins. A large red wine glass brings out the fragrant fruit, herbal spice and subtle oak notes to perfection. When stored well in a cool, dark place with a constant temperature, this wine will mature over several years and develop even greater depth and complexity.

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