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7 Soils for 7 Wines

Each individual wine in Valle dell’Acate’s most prestigious line is born of soil that has been identified and carefully selected to help characterize the individual grapevine, resulting in a final product that is a special, unique expression of the earth that produced it. The company always operates with the idea that the “terroir” represents an important added value in producing wines.

There are seven distinct soils in the company’s territory, and each encapsulates the essence of Sicily and the Ragusa province, as well as the Jacono family’s winemaking history and Gaetana’s strength and passion.

YELLOW SOIL: these vineyards are located along the coast, where the soil has a sandy-clay structure and characteristic yellow colour. The soil is relatively light, imbuing the wines with freshness and complex scents. Wine produced here includes Zagra, and is savory and mineral, achieving the fullest possible expression of the three elements inherent to yellow soil, proximity to the sea and well-ventilated slopes.

WHITE SOIL: this vineyard is located atop a small plateau standing 250 meters above sea level, with poor calcareous soil that guarantees excellent depth. The grapevines suffer a little here, failing to grow vigorously. This condition makes it possible to obtain an excellent fruit concentration which, thanks to ventilation, does not over-mature. The Bidis wine is produced here: a powerful, intense yet delicate white.

BLACK SOIL WITH WHITE PEBBLES: these vineyards are located in low-lying soil at roughly 100 meters above sea level. The soil is black, relatively compact and riddled with white stones. The soil structure makes it possible for roots to oxygenate freely, extending down deep into the ground. The company produces a red wine here, Il Frappato, which draws complex perfumes and a decent acidity from the characteristics of the terrain.

RED SOIL: these vineyards are located on what is known as the “Bidini Soprano” plateau. The soil structure is divided between clear red sand and dark, medium density earth with good depth. The grapevines planted in dark red soil produce Nero d’Avola, while the vines planted in clear red soil produce Frappato. The Nero d’Avola and Frappato grapes are blended together to obtain the famous Cerasuolo di Vittoria (60% Nero d’Avola and 40% Frappato). This red wine is Valle dell’Acate’s crown jewel, and has earned Italy’s vaunted DOCG (Denominazione di Origine Controllata e Garantita) status.

BLACK SOIL: these vineyards are located roughly 120 meters above sea level, where the soil is extremely dark, almost black in colour. The soil has a medium density tending toward compact, with a fair proportion of small, dark stones. These vines are roughly 20 years old, and produce a Nero d’Avola wine called Il Moro, which is well-structured and marked by strong hints of small red fruits like blackberries, raspberries and black cherries, as well as dark chocolate tannins that are at once powerful and enjoyable.

ORANGE RED SOIL: this vineyard is planted along the highest part of the coast at about 200 meters above sea level. The soil is extremely light, with a sandy, orange-red composition that lends the wine great structure and complexity. The wine produced here is Iri da Iri.

ORCHER SOIL: chalky soil combines with a high proportion of sand to make this terrain smooth and light. The soil’s unique characteristics find their best expression in Nero d’Avola grapes, and Valle dell’Acate has a small vineyard here that produces no more than 800 grams of grape per plant. The wine produced here is Valle dell’Acate’s Tané, or “Gaetana” in Sicilian dialect.

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