Marchese delle Saline is a lovely story where family tradition meets reinvention. Giacomo Rallo is the fourth generation of the Rallo family and a passionate entrepreneur that wanted to carry on the family legacy that began with his great-grandfather Francesco, who farmed and made wine in the Sicilian countryside. Today the estate farms 40 hectares between their properties in the Mount Etna DOP (located in Solicchiata, in between the Zottorinoto and Putalepalino districts), and in the Marsala DOP (on the north side of the Trapani province between Baiata and Alfaraggio). Working organically, as well as largely biodynamic, the work to renew and respect the land is of utmost importance, while focusing on the native grapes from both wine zones. This unique, two region winery, is making wines that honor the varietal character with only natural yeasts, aging in neutral vessels, and keeping a soft hand with sulfite additions - focusing on clean yet minimalistic winemaking to express the purity of their two terroirs. With admirable efforts in the land, their focus is on environmental protection, animal welfare, and rural development, all the while making very exciting wines.
FROM MARSALA
marchese delle saline 'taissè' zibibbo
100% zibibbo The Taissè Zibibbo is a fun and gorgeous dry version of the incredible Zibibbo grape that is often associate with dessert wines. Grown on beautiful limestone soils, the grapes are harvested and reach the cellar in Marsala where they are destemmed, and then sit with the skins for about 10 hours before a soft pressing. After 25 days of natural fermentation in tank, the gross lees are removed and the aging wine rests with its fine lees for about 30 days before bottling. Several months in bottle to relax and mature pass, and then the wine is ready for drinking. The Taissè is a very aromatic wine, with a lovely golden hue, and it has a clear presence of apricots, acacia flowers, and fresh honey. The mouth feel is dynamic, with a full-structured palate that has hints of sweet tree fruits, marmalade, and citrus, while keeping fantastic acidity that rings clear through to a persistent and pleasant finish. |
marchese delle saline 'taissè' frappato
100% frappato The Taissè Frappato is a beautiful representation of this delightful and bright variety well known in southeastern Sicily, but grown on the western reach of the island. The grapes were hand harvested, then brought to the cellar and destemmed and went through a 2-day cold maceration. Natural fermentation then began in stainless steel tanks, and went through natural malolactic as well, and the wine was finally pressed off the skins after 35 days or so. The wine aged for 6 months in 500-liter used French oak, refined in bottle for 2 months, and then was ready for market. This ruby red wine explodes with lovely aromatics of cherry, plum, blackberry, clove, and licorice, while leading to a bright and fruity mouth feel that has balanced acidity, round and juicy red fruits, and a long persistent finish. This slightly darker style of Frappato is ideal for red meats, game, and strong cheese. |
marchese delle saline 'taissè' perricone
100% perricone The Taissè Perricone is a unique mono-varietal expression of this indigenous grape, well known on the western side of Sicily near Trapani, where it is used as the main grape for Ruby Marsala. Also known as Pignatello, this extra long cluster of grapes ripens beautifully, yet needs special attention and needs proper early picking to retain freshness and keep the alcohol in check. After the grapes are brought to the cellar and destemmed, they begin natural fermentation in steel tanks and are pressed after about 30-35 days. The wine is aged in 500-liter used French oak barrels for 6 months before being bottled without filtration. This fascinating grape displays an aromatic nose of spicy black pepper, juniper, marasca cherry, and plum. In the mouth, it offers supple tannins and wonderful elegance, spicy fruit, ample acidity, and a long delicious finish. |
FROM MOUNT ETNA
marchese delle saline 'tìade' etna bianco
100% carracante The Tìade Etna Bianco comes from young Carricante vines on the slopes of Mount Etna at about 700 meters above sea level. This dynamic white is a lovely expression of the volcanic soils while carrying the structure yet finesse of serious white wine. The grapes are hand-harvested, destemmed, and sit on the skins at cold temperatures for a couple of hours before being pressed. Natural fermentation took around 20 days, and malolactic was not carried out before its 8-month rest on the fine lees. Bottled without fining or filtering, the result in the glass has a gorgeous straw yellow color, and a nose that is full of grapefruit citrus, floral notes, and wet stones. The mouth feel is lovely, with bright fruit, yellow flowers, and ample acidity to keep the drive of the mineral and earth terroir very present. |
marchese delle saline 'tìade' etna rosso
100% nerello mascalese The Tìade Etna Rosso is a wonderful example how even younger vines from Mount Etna can create wine with incredible insight into the volcanic terroir. Coming from 100% Nerello Mascalese, these bush vines are hand harvested and brought to the cellar for a natural fermentation in stainless steel. The grapes are pressed around 30 days into the fermentation, and then another month passes before it (and malo) are complete. With punch downs and pump overs daily, and only small bits of SO2, the wine is moved to 300HL tonneau for 12 months to age, before being bottled without filtration, where it rests for 12 more months. The harmonious result is bright and expressive, well-structured Nerello. The nose is full of brambly red fruits, forest undergrowth, and hints of spice, while leading to a palate of delicate tannin, perfect acidity, and delicious fruits and earth. A wine to stand up to most any meat, while also having the finesse that will pair with cheeses, some fish, or just a lovely afternoon. |
marchese delle saline 'longitudo15' etna rosso
nerello mascalese & nerello cappuccio The Longitudo 15 Etna Rosso is the estate’s small production from the oldest vines of the property. The grapes come from 130 to 140 year old, prephylloxera bush vines, planted on the slopes of Mount Etna, deeply rooted in the stunning volcanic soils known as Bruni. The vineyard only sees 6-7 clusters per bush, and is about 80% Nerello Mascalese and 20% Nerello Cappuccio, which is hand-harvested, and then the destemmed grapes are naturally co-fermented together in steel tank. After 30 days the grapes are gently pressed, but the slow fermentation continues for another 30-45 days. The wine is racked after an extra month into 300HL Slavonian Tonneau for 4 years of aging, and then another year once bottled. The result is a spectacular showing of the complex red and black fruit, along with the earthy backbone that the volcano provides. The nose is spicy and floral and full of brambly red fruit, while the palate echoes with savory notes, berry fruit, underbrush, and a long, mineral driven finish. |