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Entirely from elevated, Guyot-trained vines (clayey soil) of Sicily's signature variety. Both classically Sicilian and extremely modern in flavors and style, characterized by structured intensity, sturdy yet smooth tannins, balanced components and full flavors.
Ruby red in color, with an intense, appealing, brambly nose reminiscent of berries and red fruit, confirmed on a full-bodied, concentrated, flavorful palate.
Food-friendly and appealing, ideal with flavorful first courses, white and red meat, lamb, flavorful fish dishes.
Along Sicily"s northern coastline, between the sea and the Apennine range of Madonie, the medieval abbey or abbazia of Santa Anastasia is steeped in a natural landscape so extraordinary that the present owner, entrepreneur Francesco Lena, decided to transform these 988 acres of farmland, olive groves, vineyards and medieval buildings into a model, ultramodern winery and an...Read More About Santa Anastasia
Sicily makes a lot o' wine. From Marsala, the sweet, fortified wine of the region, to up-and-coming Nero d'Avola, this hot and hilly region is diverse. Sicily was at one time more quantity focused than quality, and while it's still producing a great deal of wine, the quality coming out is much better. With poor soil (great for grapes), warm sunshine, little...Read More About Sicily
the warm island off the coast of Italy, has found its grape hero. Nero d'Avola
has long been the indigenous grape variety of the area, but was originally relegated
as a blending agent to add color and body to other wines of the region. In the
past few decades, Nero d'Avola has come into...Read More About Nero d'Avola
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