Civias, Sicily, Italy
In the sunniest and driest part of the island, the cultivation of vines has long been an important part of the rural economy.
From generation to generation, man has modeled this agrarian landscape, transformed difficult soils into fertile and productive land.
Today this cultural dimension belongs to the realm of history, having produced a fertile and imaginary landscape of huge emotional import but also a landscape of vocation and skill for a land which, owing to specific soil-and-climatic conditions, can indeed be said to represent the new frontier of quality wines on the island of Sicily.
Civias has had the vision necessary for proposing a new concept of quality wines. It has smoothly integrated the traditions of wine-production with technological and organizational innovation, both necessary for producing quality products and generating sales.
Civias has been able to propose a new qualitative concept of wine, integrating, in perfect harmony, a traditional viticulture with the technological and organizational innovations necessary to produce quality and market.
Civias, Chardonnay "Acanteo"
A traditional vine from Sicily, with well defined fruity notes, with nuances of almond.
Fresh, with mineral notes, tasty, very pleasant to drink and very versatile.
Production area
Sicily: In the municipalities of Canicattì and the hinterland of Agrigento. Limestone sandy-silt soils of medium consistency; at an altitude between 250 – 400 m. a.s.l.
Vinification
Traditionally white at controlled temperature. Ageing for 3 months in steel tanks and 2 months in the bottle.
Food matches
Pasta with scampi, steamed lobster, fried and grilled fish.
Civias, Grillo "Acanteo"
A white wine, innovative in its flavor and freshness which embraces to the full versatility of an important species of vine in the Sicilian tradition. Well-defined and harmonious scents. On the palate decisive, fruity, with an appropriate acidic component.
Production area
Sicily: In the municipalities of Canicattì and the hinterland of Agrigento. Limestone sandy-silt soils of medium consistency; at an altitude between 250 – 400 m. a. s. l.
Vinification
Traditionally white at controlled temperature. Ageing for 3 months in steel tanks and 2 months in the bottle.
Food matches
Aperitif and all kind of fish dishes.
Civias, Cabernet Sauvignon "Acanteo"
Powerful and decisive like the sun of Sicily, with characteristic notes of blackcurrant and plum, with hints of tobacco and mint. Decisive and elegant, harmonious, long-lasting.
Production area
Sicily: In the municipalities of Canicattì and the hinterland of Agrigento. Limestone sandy-silt soils of medium consistency; at an altitude between 250 – 400 m a.s.l.
Vinification
Traditionally red at controlled temperature with complete malolactic fermentation process. Ageing for a short time in small French oak casks and 3 months in the bottle.
Food matches
Pasta with wild boar ragù, stewed lambs offal and matured cheese.
Civias, Nero d'Avola "Acanteo"
A noble expression of Nero d’Avola of this territory, with amazing Harmony of its fruity notes and pleasant soft tannins.
Production area
Sicily: In the municipalities of Canicattì and the hinterland of Agrigento. Limestone sandy-silt soils of medium consistency; at an altitude between 250 –400 m. a.s.l.
Vinification
Traditionally red at controlled temperature with complete malolactic fermentation process. Ageing for a short time in small French oak casks and 3 months in the bottle.
Food matches
Pasta dishes with meat sauces, roasted meat and matured cheese.