Description
Sergio Drago’s Rosso di Botte captures the rugged elegance of Sicily’s Alcamo hills, where limestone-rich slopes and Mediterranean breezes shape wines of purity and balance. Crafted with a low-intervention approach, this organically farmed red blend reflects both terroir and tradition, delivering freshness, nuance, and soulful character in every glass.
Product Details:
- Grape Composition: Nero d’Avola and Syrah (proportions vary by vintage)
- Vineyard Elevation: 300–350 meters (985–1,150 feet)
- Soil Type: Clay-rich, calcareous hillside soils
- Viticulture: Organic practices; hand-harvested fruit
- Fermentation: Native yeasts, spontaneous fermentation in stainless steel
- Maceration: ~10 days on skins
- Aging: 9 months in used French or chestnut barrels
- Bottling: Unfiltered; minimal added sulfur
- Alcohol: 13% ABV
- Annual Production: ~4,000 bottles
Sensory :
Rosso di Botte greets the nose with vivid aromas of wild plum, crushed cherry, and rose petals, lifted by a saline mineral note and subtle dried herbs. The palate is medium-bodied and supple, layered with ripe red berries, blueberry compote, and gentle spice. Silky tannins and lively acidity provide structure, carrying into a lingering finish touched by leather, violet, and coastal salinity that add depth without heaviness.
Winemaker’s Background:
Sergio Drago, based in the limestone hills above Alcamo, refined his craft under Alessandro Viola before founding his own label rooted in organic farming and natural winemaking. Dedicated to minimal intervention and authenticity, he combines fruit from trusted growers with personally farmed plots, translating terroir into wines of clarity and restraint. Rosso di Botte exemplifies his philosophy, honoring Sicily’s soils, climate, and history through honest and precise craftsmanship.
Serving Suggestions:
Best enjoyed at 58–64°F to showcase its freshness and floral lift. Its versatility makes it a natural partner for grilled lamb, sausage, and fennel ragù, pizza Margherita, or classic eggplant dishes such as pasta alla Norma. Its subtle saline edge also pairs beautifully with coastal cuisine, from tomato-based seafood stews to grilled swordfish.
Rosso di Botte is a testament to Sicily’s enduring winemaking heritage, an artisanal red that seamlessly combines authenticity, elegance, and a strong sense of place.
