Territories & Wineries

Mamertino

Mamertino D.O.C.

60% Nero d’Avola, 40% Nocera

A denomination rooted in antiquity when the Mamertini produced this wine, described by Pliny and beloved by Julius Caesar, at Milazzo.
Nero d’Avola and Nocera, 12 months of maturation in 35 hl barrels. The small winery stands a short distance from the sea and surrounded by the spectacular vines we have planted at Capo Milazzo.
The Fondazione Barone Lucifero, proprietor of the land, uses part of the income for social, cultural and recreational activities for children in the Milazzo area.

Awards

Mamertino

2015	Jancis Robinson	16,5+
	James Suckling	91

Nero d’Avola Nocera

2014	Wine Enthusiast	91
	James Suckling	91
	Wine Advocate Robert Parker	90+
	Wine Spectator	88
	Guida essenziale ai vini d'Italia di Daniele Cernilli	88
	Jancis Robinson	17
	Vini Buoni d'Italia	4 Stelle

Go to Territory of Capo Milazzo

Altimetry

Above sea level

vendemmia-2015-per-planeta-e-lanno-di-capo-milazzo

Climate

21°Average temperature

Farming system

Spurred cordon and supported alborello.

Planting density

5.000 vines per hectare

Now

19.9°C

Cloudiness	20%
Humidity	64%
Wind	6.2mh ↖

First Vintage

2013

See vintages

2013
2014
2015

It was not an easy beginning for the vines at Baronia on Capo Milazzo. There was a great deal of rain just before the harvest. We will have to be patient; we reduced production to the minimum so we can get to know the territory.
We are still at the beginning of our acquaintance with the marvelous territory of Capo Milazzo. The average rainfall is more similar to that of the rest of Italy than the rest of Sicily. We will just point out a vintage on the whole more similar to the ten-year average with curves that are almost the same. It was of fundamental importance to have had a dry summer which helped the ripening of Nocera and Nero d’Avola, facilitated by a September that was instead decidedly warmer and drier.
Capo Milazzo gave us a perfect harvest; a dry summer and then some rain to help ripening, very healthy grapes and splendid wines, with violet-toned colours which, personally, I have never seen before.

Time of Harvest

september

Vinification

the grapes are gathered by hand into 14 kg crates, and as soon as they arrive at the winery, proceed to the table for selection, then destalked; they ferment in stainless steel vats and remain on the skins for 14 days at 250C with repeated mixing until the end of the period; they are then racked in a soft press, and the wine thus obtained undergoes malolactic fermentation in stainless steel.