Rallo Azienda Agricola, Il Principe, Nero d'Avola, IGP Sicily, Italy, 2024

Producer Profile

Rallo is an historic Sicilian winery founded in Marsala in 1860 by Diego Rallo, originally gaining prominence for Marsala and Passito wines exported across Europe and the Americas.

The modern chapter began in 1996 when the Vesco family acquired the estate, integrating their own vineyards in Alcamo with Rallo’s historic Marsala cellars and transforming the business into a quality-focused, estate-led producer. Today, Rallo operates across three key areas of western Sicily—Marsala, Alcamo and Pantelleria—crafting predominantly fresh, expressive wines, with a particular aptitude for aromatic white varieties that reflect the island’s identity. The estate combines deep heritage with a progressive mindset, practising certified organic agriculture since 2010 and maintaining full control from vineyard to bottling. Under the stewardship of the Vesco family, Rallo has evolved into a benchmark producer that balances tradition, sustainability and modern Sicilian winemaking precision.

Rallo’s vineyards are located across three distinct terroirs in western Sicily—Alcamo (hills and clay-rich soils), Marsala (coastal plains), and the volcanic island of Pantelleria—giving access to diverse growing conditions and native varieties. Sicily’s Mediterranean climate, characterised by intense sunlight, maritime influence and significant diurnal shifts in elevated sites, promotes full phenolic ripeness while preserving acidity, particularly in white grapes. The estate farms organically, emphasising balance between vine growth and fruit quality, and works with indigenous varieties such as Grillo, Catarratto, Insolia and Zibibbo alongside selected international grapes. Vineyard management prioritises low intervention and respect for seasonal cycles, ensuring healthy fruit and a strong expression of site.

Winemaking

Harvested in the cool of the morning for maximum preservation of fresh fruit flavours. Gentle pressing in a pneumatic press followed by overnight cold maceration in order to extract all the aromatics from the grapes. Fermented at 18C in stainless steel, temperature controlled tanks. A small proportion of the wine (10%) is whole bunch fermented adding bright, fresh red fruit flavours to the finished wine. 5% of the wine was matured in barrel for 6 months.

Tasting Note

Cherries, blackcurrant and ripe red fruits, round and persistent - a million miles from the overripe styles made by many of their peers.

Food matching

Pair with roast veal and pan fried pork dishes - pairs well with rich tomato based sauces.