The name comes from the Arabic word for a craft technique of knotted, interwoven yarns that create lace and fringes. The term “macramé” is a perfect way of indicating our perception of wine as careful, precise work to bring together Nero d’Avola and Merlot varieties and their terroir, thanks to a complex process that involves a slight drying of grapes already on the vine. The interweaving of all these elements becomes Macramé.


Grape Varieties
Nero D’Avola and Merlot

Production Area
Province of Agrigento

About 400 m above sea level

DOC Sicilia

Type of Soil
Medium texture

Training System
Bush and Espalier

September, the grapes are left to slightly dry on the plants

Winemaking Method
Long maceration

In small French oak barriques from Allier

Deep red with violet hues

Nose Profile
Intense fruit aromas such as cherry, strawberry, Marasca cherry, wild raspberry and red mulberry, nuanced with bell pepper and Porcini mushrooms.

Palate Profile
Savoury and harmonious in the mouth, with soft tannins and fig, carob and walnut aromas, all well blended by vanilla notes.
Intense and youthful, long finish.

Alcohol Content
13.5% alc/vol.

Serving Temperature
18 – 20°C

Food Pairing
Pasta with wild boar or Nebrodi pig sauce, Pasta Norma style, Cavatelli Agrigento style, Eggplant Parmesan, grilled meat, Falsomagro cheese, soft, medium and mature cheese. Excellent with typical Sicilian Street Food specialties like the Palermo spleen and cheese sandwich.

Thanks to tannins ripened in the sun, the palate is truly satisfying, and the flavour spruces up the entire mouth to prepare it for the next sip. Precisely what a balanced wine must offer the consumer.

We recommend oxygenating the wine in a large decanter for 30 minutes prior to tasting.



Vintage 2015
Gold medal at the Berlin Wine Trophy 2018
Silver medal at Mundus Vini 2018
Silver medal at the oenological contest Venere Callipigia 2018