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NEW RELEASES: Bottling the first wines of the 2012 vintage

We are excited to announce our new releases, just in time for the Spring and to share some new photos from the bottling line.

Freshly bottled at the Di Giovanna winery and ready for enjoyment are:


We had perfect polyphenolic ripeness (perfectly mature grapes!) thanks to extensive defogliating and an ‘Indian summer’ in 2012 that has given us wines with more depth of fruit and round LUSCIOUSNESS! 

1. Sweet and pleasant to taste or smell: a luscious melon. See Synonyms at delicious.
2. Having strong sensual or sexual appeal; seductive.
3. Richly appealing to the senses or the mind: a luscious, vivid description.

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The Rosato di Nerello Mascalese & Rosato di Nero d’Avola 2012 were both made entirely in our press (this is the highest quality method for making Rose wine).  A gentle pressing of the grapes extracts fruitiness and flavor yet not any bitterness or tannins.  We achieved more elegance and balance with the 2012 Rosato’s than ever before.

We hope you enjoy the beginning of a memorable vintage at DI GIOVANNA.

Certified Organic Wine, made in Sicily.

…don’t forget to check out our new website http://www.di-giovanna.com


Vine Pruning: The Beginning of a New Vintage

The official start of the new ‘Vendemmia’ begins with the pruning of the vines (vine training).

Di Giovanna uses the ‘Cordone Speronato’ (Cordon Method) method.  It is a vine training method for producing high quality grapes & less grape clusters.  Cordon means ‘a line of people’ and the trained vines follow a line, each connected to the other.

Here are a few photos of the Di Giovanna team pruning in the Fiuminello vineyards…at 700 meters elevation.

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At Di Giovanna, we leave 4-5 spurs on each plant with 2 buds on each spur at about 5-6 inches apart.  The perfect space between each spur is important to create balance for the vine; it affects the yield per plant and the grape maturity.  As pruning is made by hand on each vine, we are thinking ahead to the green harvest, when we will reduce the quantity of grape clusters by nearly half.

Vines, like people, improve with training!

Di Giovanna presents at Millesime Bio 2013: Certified Organic Wines from Sicily

Thank you to Millesime Bio and all of the visitors who came to our table to meet us and taste our newest wines and the 2012 Gerbino Olive Oil!  It was a pleasure to see you there.

Millesime Bio continues to be the most important tradeshow for certified organic wines in the world.

We hope to see you there next year!!

Gunther, Klaus, Melissa & famiglia Di Giovanna

DI GIOVANNA at MILLESIME BIO 2013: the world’s most important tradeshow for organic wines

Please visit Di Giovanna at Millesime Bio, Montpellier, France this JANUARY 2013,


Stand 208 Hall 12



Taste the new vintages of our organic Sicilian wines and our 2012 Gerbino Olive Oil; meet brothers Gunther & Klaus Di Giovanna.  Millesime Bio is a professional only trade show for certified organic wines.  

We look forward to seeing you there!

Happy Holidays from Di Giovanna

Here is a recent photo from the Fiuminello vineyards in the mountains outside of Sambuca di Sicilia.  We had our first snow this December, putting us all in the holiday spirit!

NATALE Di Giovanna 2012

Wishing you all a wonderful holiday season.

All the best in 2013!

2012 Gerbino Olio available

Di Giovanna’s GERBINO certified organic olive oil is now available!  

It is made in Sambuca di Sicilia from Nocellara del Belice and Biancolilla, two native Sicilian varieties, grown on the Di Giovanna property. It is available in most markets in 500 mL and we also offer 250 ml, 750 ml bottles and 5 Liter cans.  Quantities are limited-

Please email us for more information at info@di-giovanna.com.


Tasting notes…The Gerbino Olio is a medium bodied olive oil with an intense green color. It’s distinct olive scent is complemented by complex aromas that hints of grasses and flowers.  It has a pleasant taste balanced between mild and bitter-picante accents.

How Di Giovanna does olive oil

The harvest of the olives at Di Giovanna has begun for the 2012 GERBINO Olio!  Each year harvest starts a bit earlier than most growers in the area, this means less extraction but more freshness, concentration and lower acidity.   The Di Giovanna team hand harvests alternating days harvesting Biancolilla and Nocellara del Belice on the 11 hectares owned by the Di Giovanna family.

The olives are cold pressed each evening in a certified organic facility in Sambuca di Sicilia, overseen by Gunther & Klaus.  The oil is decanted in stainless steel tank at the Di Giovanna wine cellar before bottling and packaging.

Here are a few photos from the first day of the olive harvest (October 19th) and at the olive oil press.

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The 2012 Gerbino Extra Virgin Olive Oil (EVOO) will be available in November!  Please call or email us for pricing and availability…

Vendemmia 2012 at Di Giovanna, Sicily

 The 2012 VENDEMMIA at Di Giovanna was a turning point with in-house enologist Carlo Tambussi at the helm and new consultant Denis Dubourdieu Group.  This has made for exciting changes and improvements in the vineyard management and winemaking process.  The team, together, has worked at their highest level with a great sense of unity and teamwork- like never before.

Enologist Gianfranco Zito, alongside Carlo Tambussi and cantiniere Salvatore & Calogero in the Di Giovanna wine cellar.


The quality of product is consistent for the 2012 whites (Chardonnay, Grillo, Grecanico, Viognier & Sauvignon Blanc) which were harvested at night and our rosato (Rosato di Nerello Mascalese & Rosato di Nero d’Avola). We will see a significant increase for the reds (Merlot, Nero d’Avola, Syrah, Cabernet Sauvignon & Nerello Mascalese); as longer time on the vine, waiting patiently for the ‘perfect’ harvest time, gave greater maturity to the reds.

As far as temperature, it was a HOT summer with little fall rain and warm temperatures continuing through September.   The Di Giovanna vineyards are always blessed with refreshing wind and cool nights thanks to the high elevation, retaining the bright minerality and great acidity associated with the wines.

…from the Island of light comes HELIOS Bianco

This new, expressive wine from Di Giovanna is the happy marriage of the native Sicilian Grillo grape and a french clone of Sauvignon Blanc. The Sauvignon lends elegance and aromatics while the Grillo gives the round richness, power and bold flavor. The Sauvignon Blanc grapes come from a vineyard selection of low yielding vines in the high altitude vineyards of Fiuminello & the Grillo from the Paradiso vineyard. The grapes were hand picked, fermentation in stainless steel tank on the fine lees for 6 months.

The wine is straw yellow with an expressive bouquet of ripe ruby red grapefruit, white flower, and tropical fruits. This leads to a rich and round mouthfeel with a beautiful acidic core. Notes of pineapple and papaya linger softly.

Zone: Sambuca di Sicilia

Vineyard: Fiuminello & Paradiso

Terroir: Limestone, Clay mix

Altitude: 2,200 feet above sea level, 700 meters/ 900 feet, 400 meters

Yield per Vine: 1,6 kg.

Varietals: 50% Grillo, 50% Sauvignon Blanc ABV: 13-13.5% Vol

Production: 3,000 bottles

Our first vintage of 2011 is now available!


New BUZZ for Di Giovanna Wines

Check out our recent press!

Sauvignon Blanc 2010 in the I LOVE SICILY, JUNE 2012 issue & Nerello Mascalese Rosato 2010 in the WINE & SPIRITS, JUNE 2012 issue

These are perfect summer sippers!

Cheers, from Di Giovanna family