Rallo Azienda Agricola, Regnante, Perricone, DOP Sicilia, Italy, 2024

Producer Profile

Certified organic, the Vesco family make fragrant wines that are among the finest in western Sicily, including crisp Catarrattos and fresh, perfumed Nero d’Avolas from their hillside vineyards.

The Cantine Rallo vineyards occupy three sites: Alcamo for Catarratto and Nero d’Avola; Marsala for Grillo; and Pantelleria for the Zibbibo that makes their delicious Passito di Pantelleria. The grapes tend to be picked relatively early in the season, resulting in a customary bright, fresh style of wine.

Viticulture

The vineyards of Pattipiccolo, located in the Alcamo (TP) production area, are planted exclusively with the native Perricone grape variety. Positioned on south and south-west facing slopes at around 200 metres above sea level, the vines benefit from ample sunlight and good air circulation. The soil has a moderately fine texture, supporting balanced growth and steady ripening. Planted in 2012 at a density of 5,200 vines per hectare, the vineyard follows a vertical trellis training system with Guyot pruning, maintaining six buds per cane. Each plant produces an average yield of 1.5 kilograms of grapes, ensuring concentration and quality. Harvest takes place manually in September, using small 15-kilogram cases to preserve fruit integrity during transport to the winery. The vineyard is certified organic (Biologico, IT-BIO-007), reflecting a commitment to sustainable and environmentally conscious practices. The resulting wines typically show well-structured tannins, balanced alcohol, and long persistence, capturing both the character of the Perricone grape and the distinctiveness of the Alcamo terroir.

Winemaking

After harvest, the grapes undergo a gentle soft pressing to preserve the purity of the fruit and maintain balance in the must. The juice remains in contact with the skins for 15 to 20 days, allowing for gradual extraction of colour, tannins, and aromatic compounds that define the character of Perricone. Fermentation takes place in temperature-controlled stainless-steel fermenters, maintaining a steady range between 22 and 24°C. This moderate temperature ensures a smooth, even fermentation over a period of 15 to 20 days, supporting both structure and freshness in the resulting wine. Following alcoholic fermentation, the wine undergoes full malolactic conversion to soften acidity and round out the palate. After this process, it rests briefly before bottling, which typically occurs around three months later, allowing the wine to settle and integrate naturally before release.

Tasting Note

This is an intense Perricone, dark red in colour, with aromas of currant and ripe cherry as well as raspberry and strawberry. This carries on to the palate, which is rich, well balanced and persistent.

Food matching

This Perricone works so well with bold flavoured cheeses, red meat dishes and anything spicy and flavourful.