Who: 2,335 members
Where: Gibellina, Salaparuta, Poggioreale, Partanna, Santa Ninfa, Salemi, Santa Margherita of Belice, Montevago and Sambuca
Agrigento, Palermo and Trapani • Sicily - Italy
Land: 10,000 hectares ( average 4.3 h per member)
Grapes: Grillo, Nerello Mascalesse, Nero d’Avola, along with many other indigenous varietals
Appellation: Terre Siciliane IGP, Sicilia DOC
Viticulture: Organic practice converting entirely to Organic certified
The story of Ermes's winery has its roots in a fairly recent incident of destruction and reconstruction. During the night between the 14 and the 15 of January 1968, a devastating earthquake wiped out parts of the small towns in the Belice's valley such as Gibellina, Salaparuta, Poggioreale, Partanna, Santa Ninfa, Salemi, Santa Margherita of Belice, Montevago, and Sambuca of Sicilia. From that same land, where so much was taken away a group of young grape growers decided to start over, embarking themselves onto a path of evolution. In 1998 a social and economic redemption was accomplished by founding Ermes's winery, whose headquarters are located in the heart of Belize's Valley, between Gibellina and Santa Ninfa communes.
Nowadays Ermes's cooperative winery is one of the largest producers of the Island, with its 2,335 members and around 10,000 hectares of vineyards located amongst Trapani, Agrigento, and Palermo's district. On average each member has about 4 hectares of land. Focused on quality and affordability, the co-op has 8 cellars and makes more bottles than we would like to spend days counting. While large facilities like this are not our usual bag, we believe in the small farmer, and co-ops like this help those farmers to feed their families and work in an honest way. Sicily is in transition in many ways. The children of the farmers are being schooled to be winemakers. A deeper understanding of working from the fields on up is spreading. The wines of Sicily are becoming better and better- and not just in the trendy areas that are getting recognition by the press. At Ermes, all the growers are organic or are in transition to organic certification, collectively they are committed to the changes that are present in the great island of Sicily.
Grillo, Terre Siciliane IGT
GRAPE: Grillo
AREA: Belice Valley, 300 m.a.s.l. North-East
SOIL: Relatively deep alluvial-based soils of medium texture
VINE AGE: 20+ years
FERMENTATION: Native yeast
WINEMAKING: Grillo receives 8 hours of cold skin contact prior to pressing to extract the maximum flavor potential from the skins. Fermentation is conducted at 10- 12°c for 13 -15 days to preserve natural bouquets and enhance the typical variety of flavors.
This easy Grillo displays a fruitful mix of tropical delights and Mediterranean citrus. On the palate is fresh with natural crispy acidity combined with hints of yellow melon and tropical fruit flavors. Straw-colored with olive green hues.
Nerello Mascalese, Terre Siciliane IGT
GRAPE: Nerello Mascalese
AREA: Gibellina, 100-300 m above sea level.
PRUNING SYSTEM: Guyot - spurred cordon
SOIL: Relatively deep alluvial-based soils of medium texture
VINE AGE: 20+ years
FERMENTATION: Native yeast
WINEMAKING: 100% Nerello Mascalese harvested by phenolic ripeness. Fermentation is conducted for 12-15 days at 24-30°C with daily pump-overs and 1 delestage. The wine is matured in stainless steel tanks to preserve fruit freshness.
In the sandy soils of western Sicily, we produce Nerello Mascalese, a typical red wine with a characteristic red color tending to garnet. Intense aroma with hints of wild berries and spicy notes. On the palate, the wine is notably elegant, with good structure and excellent harmony.
Nero d'Avola, Terre Siciliane IGT
GRAPE: Nero d’Avola
AREA: Gibellina 150 meters above sea level
PRUNING SYSTEM: Guyot - spurred cordon
SOIL: Alluvial-based soils of medium texture
VINE AGE: 20+ years
FERMENTATION: Native yeast
WINEMAKING: 100% Nero d’Avola harvested by phenolic ripeness. Fermentation is conducted for 12- 15 days at 24-30°C with daily pump-overs and 1 delestage. The wine is matured in stainless steel tanks and minimal oak contact to preserve fruit freshness.
Deep red with purple tones. The nose provides a mix of red cherry and raspberry. The palate is true to the nose. A medium-bodied profile is rounded by subtle tannins and a fruity finish.
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