The innovative cellars are for the most part underground and environmentally friendly designed. They are build with materials suitable for saving energy and therefore containing air conditioning emissions. For the pressing we use pneumatic presses with central bellows, operating at low pressures, in order to delicately crush the berries.
The wines’ refining in stainless steel vats especially for white wine takes place entirely “sur lie” with the lees being regularly put in suspension to stimulate the release into the wine of the yeast’s aromatic components trough the batônnage technique.
The barriques cellar is found entirely in the basement section of our cellars and contains over 500 barriques used for ageing both white and red wines as well as some cuvée for the Classic Method sparkling wines. The barriques are filled up here and checked regularly. The passage in barriques plays a major role for the best maturation of our wines.
The choice of woods is very important. Our barriques are all produced in the best “tonnelleries”, solely out of oak. We mainly use new barriques with a five year renewal cycle.
The Blending is the most delicate moment. After the harvesting, pressing, fermentation and various stages of ageing and refining, every wine undergoes this creative phase, which puts the seal on the passion-driven work of the oenologist and his assistants. Once it has been bottled the wine continues to develop until the moment when it is poured out into the wineglass.
This is when the lengthy work to create the wine finally comes to an end: it has been a long passage made with a patience and a technique that unravels sometimes over many years. This is when the grapes’ best characteristics and the Milazzo winemaking fingerprint come together.
Federico II Rex Sicilie is the most “prestigious” sparkling wine has its history of successes and international awards. It is “The King” of our Classic Method. It has a seal on the label indicating just how precious is the bottle’s content: is a bronze reproduction of a Federico II coin, placed by hand on every bottle. We use Chardonnay clones to produce the sparkling wine cuvee and the vineyards were planted over 30 years ago in plots noted for their high clay content and great chalkiness and located in the Milici area. The yield is limited and great care is taken over the choice of the moment of harvest.
This extraordinary vintage is the outcome of a careful selection of different cuvée.
The sparkling wine remains on the yeasts for no less than seven years before becoming Federico II Millesimé.
Ripe and fruity, complex, well blended with clear scents of patisserie and preserved fruits. Dry to the taste, though soft and creamy.
Terre della Baronia brings out the essence of these lands “Baronial Lands” of Campobello di Licata. Elegance is the feature that brings together the wines and sparkling wines that carry this name. Chardonnay predominates improved by the addition of some selected biotypes of Inzolia grown in the Munti area.
The Gran Cuvee is the result of a major work of selecting and blending the best cuvees from different vintages. A crucial phase is the tests on the cuvees which allow us to analyse the best characteristics of each and create a “mosaic” of shades, aroma and taste, which will give rise to a complex and harmonious wine.
It spends a long time on the yeasts, no less than 48 months.
It is a sparkling wine with clear spicy notes, having the classic style of a mature and complex wine. It has a soft and creamy taste with a very fine and lasting perlage.
They are intense and with a thousand shades, these are the sensations presented by our Classic Method sparkling wines..
8 years on the lees to give life to a sparkling wine with a sensorial profile where to recognise the Milazzo’s signature.
Clear aromas of exotic fruits which blend in bread crust. On the palate is soft and creamy. Its good acidity allows it to retain a good finesse.
Inzolia dominant supported by the aromatic contribution of some selections of Chardonnay biotypes grown in the Munti area.
The bottled vintage lies for at least 18 months ageing on the yeasts
Balanced with good persistence and complexity from notes of aromatic herbs and candied fruit scents.
D.zero for “Dosage zero” That’s what the French call their Pas Dose sparkling wines, with no added sugar. It’s a unique exercise in style and winemaking technique, only great grapes and an extraordinary acidity can give you this sparkling rose. A special selection of biotypes from Calabrese grape variety, commonly known in the area of Campobello di Licata as Inzolia Rosa, cultivated in area Milici.
At least 18 months fermentation on the yeasts
Exotic red fruit especially lychees and strawberries stand out.
It has a dry taste that brings to mind sea-saltiness and lends value to the structure and drinkability with a harmonious persistence.
A special selection of biotypes from Calabrese grape variety, commonly known in the area of Campobello di Licata as Inzolia Rosa, cultivated in area Milici.
18 months fermentation on the yeasts gives a slightly sweet version (17 g/l residual sugar)
Creamy and sweet it highlights the aromatic notes of fruit and pastry.
The family Gran Cru (together with Selezione di Famiglia) was created in the mid-nineties, using our oldest vinestocks, over 50 years of age, with the lowest yield, to bring forth a wine that has a long ageing. Nero d’Avola, supported by special selections of Nerello Cappuccio, grown in the Milici and Montalbo areas.
Patience, time and the greatest care are needed to release a complexity and surprising elegance in the glass. Around 40 months in oak barriques, at least 5 years ageing in stainless steel and a further year refining in the bottle.
Intense, rich in tertiary aromas but composed and well preserved. Clear balsamic and spicy notes. Warm and long to the mouth, with a wonderful structure, well supported by a rich texture of mature tannins.
A special selection registered as V12 propagated from an ancient biotype of Perricone variety cultivated in the Fondirò area.
Part maturation in stainless steel (50%), part in oak barriques (50%) for around 18 months, further maturation in stainless steel for quite 3 years and the last refining in the bottle for about 8 months.
A fragrant and complex perfume, strongly characteristic of dried-up red flowers and ripe blackberries. Warm with a spicy, acidic freshness guaranteeing a taste that lingers.
The wines that are emblematic of the company. They represent the history and evolution of our way of making wine. They were the first to be born in 1990 and immediately won prizes at an international level. Their continuing successes have made the Milazzo trademark known to the world. They carry the name of a family fore-bearer, Donna Maria Costanza, she too a winemaker and very passionate about wines. The symbol on the label is the orchid (Paphiopedilum insigne), better known as “Venus’s slipper”, Maria Costanza’s favourite flower. Maria Costanza Rosso is the most intense expression of our way of interpreting the most well known Sicilian varietal, Nero D’Avola. The Nero d’Avola grapes are the outcome of a particular selection from this vinestock with their origin in the oldest vineyards of the property and cultivated in the Giuseppina area.
A minimum of 4 years’ ageing. 18 months in oak barriques, 3-4 years maturing in stainless steel and 1 year refining in the bottle.
Rich and complex perfume, characterised by a fruitiness of marasca and sour cherry steeped in spirit. This evolves into dominant balsamic scents. A warm and captivating wine with a very soft and mature tannin.
Terre della Baronia expresses the essence of the lands “Terre della Baronia” of Campobello di Licata. Elegance is the feature that brings together the wines and sparkling wines that bear this name. Nero d’Avola dominant and Perricone, grown in the Milici area with some of the plants dating back to 1960, to endow body and personality.
We use first passage oak barriques for around 12 months. A further maturation of about 3 years in stainless steel vats at a controlled temperature and then 6 additional months of final refining in the bottle.
It is characterised by clear tertiary aromas, reminiscent of tobacco and woody undergrowth. A warm wine with outstanding acidic freshness guaranteeing a taste that lingers.
The name of the Milazzo’s young wine is an undoubted of the ancient Tuscan slang Fancello (that means child). The label depicts a small bronze sculpture by a Sicilian artist.
Blend of Nero d’Avola (50%) grown in the Milici area and a collection of 18 varietals from the company’s experimental field.
The wine was left to mature in stainless steel vats for around 2 years after that it was blended and bottled, then stored in temperature controlled environment for a few months.
An intense flavor characterised by red wild fruits and an outstanding aromatic quality. It has a delicate and soft taste, with a good structure, enhanced by an enjoyable salinity.
Our wines’ names all have a strong connection with the family history and the territory where we produce. So it is for Castello Svevo, a name which draws its inspiration from Castello di Chiaramonte di Siculiana in the province of Agrigento. A fortified palace built in the XIII century, used as a hunting lodge by Federico II, to whom our most prestigious and highly awarded sparkling wine is dedicated. Simple wines but with a character and in which you can recognise the Milazzo style: organic cultivation, care in the winemaking, patience for the maturation. Nero d’Avola.
Maturation in stainless steel vats for around 3 years and minimum 8 months in the bottle for the final stage.
You can recognise the typical notes of red fruits, a warm wine with a good acidity.
to define our most prestigious white wine, made with grapes from the best Chardonnay vinestocks and some Inzolia biotypes selected and grown in the Milici area with a yield of 34 hectolitres per hectare.
Refining for about a year in barriques and a final stage in the bottle for around 6 months to promote the development of tertiary aromas.
A mature, rich and concentrated fruitiness with a great balance between alcoholic strength and acidity, extremely soft on the palate together with a remarkable aromatic persistence and a minerality that endow it with an extraordinary complexity.
A special selection registered as V10 propagated from an ancient biotype of Catarratto variety cultivated in the Vella area.
A lengthy refining in stainless steel vats and a final maturation in the bottle gives a white with a marvellous structure.
It open slowly and releases its flavors of ripe fruitiness and notes of vanilla and toast. Velvety and seductive to the palate, good structure and persistence.
The wines that are emblematic of the company. They represent the history and evolution of our way of making wine. They were the first to be born in 1990 and immediately won prizes at an international level. Their continuing successes have made the Milazzo trademark known to the world. They carry the name of a family fore-bearer, Donna Maria Costanza, she too a winemaker and very passionate about wines. The symbol on the label is the orchid (Paphiopedilum insigne), better known as “Venus’s slipper”, Maria Costanza’s favourite flower. Blend of Inzolia with the aromatic contribution of several selections Chardonnay biotypes, grown in the Ninotta and Milici areas.
Partially in stainless steel (90%) and partially in oak barriques (5-10%) for about 8 months. The bottling always takes place at the beginning of the year so that the final stage of refining in the bottle is for about 4 months.
It has a very intense perfume, in which Inzolia’s particular quality predominates. A full, dry and harmonious taste, with a clear and complex structure.
Terre della Baronia expresses the essence of these lands “Terre della Baronia” Baronial Lands of Campobello di Licata. Elegance is the feature that unites the wines and sparkling wines that bear this name.
Catarratto Lucido grown in the Garcitella area.
A strict refining technique with 8 months refining in stainless steel vats and 3 months final maturation in the bottle.
Mediterranean flowers scent and an intense citrussy fruitiness. Delicate and balanced with a notable tanginess, which contributes to its persistence.
Our wines’ names all have a strong connection with the family history and the territory where we produce. So it is for Castello Svevo, a name which draws its inspiration from Castello di Chiaramonte di Siculiana in the province of Agrigento. A fortified palace built in the XIII century, used as a hunting lodge by Federico II, to whom our most prestigious and highly awarded sparkling wine is dedicated, Simple wines but with a character and in which you can recognise the Milazzo style: organic cultivation, care in the winemaking, patience for the maturation.
Blend of Inzolia and Catarratto, grown in the Munti area.
6 months in stainless steel vats and 2 months final maturation in the bottle.
Scents of Mediterranean flowers and a ripe fruitiness, a delicate and soft wine with a fresh minerality.
A play on words to highlight the special freshness of this wine, which is made with a thoughtful blend native grape varieties.
Fermentation in stainless steel. Six months after harvesting the wine is sent for re-fermentation in an autoclave to allow it to gain its mousse and acquiring softiness and fruity notes.
Ripe fruit with peach and pineapple notes, sweet and soft with an intriguing freshness
The rose version of our semi sparkling wines. It too has a name that is a play on words inspired by the characteristics of the special selection of biotypes from Calabrese grape variety, commonly known in the area of Campobello di Licata as Inzolia Rosa, and Chardonnay varietals grown in the Milici area.
Fermentation in stainless steel vats. 6 months after harvesting the wine is sent for re-fermentation in an autoclave to allow it to gain its mousse and it also gains a softness and acquires fruity notes.
A semi-sparkling wine with a fragrant full taste and a good freshness which is reminiscent of ripe woodland fruits.
Gold in every sense. Late harvesting of Inzolia with an aromatic contribution of several selections of Catarratto, grown in the Ninotta and Milici areas, left to ripen slowly on the plant to bring out the best aromatic notes of these varietals.
Fermentation in oak barriques for around 5 years. Maturation in stainless steel for between six months and a year. The last refining is in the bottle for at least 6 months.
Very complex perfume in which the scents of yellow fruits and jam can be discerned. A taste that is full and intense, elegant and classy.
Is produced with a selection of high quality Inzolia pressings, coming only from the company’s varietal, used in the production of white wines.
Alcoholic fermentation occurs in a vacuum thermo-regulated stainless steel vats, followed immediately by distillation.
The distillation takes place in a non-continuous system with eight copper stills and direct vapour, with a careful blending of first and last. This allows us to then obtain a grappa with an outstanding personality, which improves time by time.
A clear, crystalline Grappa. To the nose the aromas are well received and fragrant. To the taste buds they are pleasurables and persistents, with an intense, expressive store of aromas.
45% by volume
Is produced with a selection of high quality Nero d’Avola grape pressings, coming exclusively from this company varietal used in the production of red wines.
The alcoholic fermentation of the grape pressings from black grapes takes place in our cellars, which guarantees that the material is rich in aromatic elements. The grape pressings taken from the must to produce our red wines are then stored in stainless steel vats for several months, starting from the first stage of winemaking, while they await distillation.
Interrupted with a blending of the first and last. The distillation takes place very slowly to allow the volatile components to properly evaporate and then condense, in order to highlight the perfumes and the characteristics of the varietal used.
The distillation takes place in a non-continuous system with eight copper stills and direct vapour to produce an “unrefined” grappa of around 75% of alcohol by volume. The final alcohol content 45% by volume will be attained with a later blending and final cold filtration, so as to guarantee the aromatic components are retained.
A grappa that is clear and crystalline in appearance, rich and fine to the nose, well-defined in its scents and with a harmonious after-taste. Thanks to the pressings of black grapes and their particular alcoholic fermentation, the resulting distillate is characterised by a rounded and balanced bouquet.
45% by volume