NOTRIX

EASY MENFI

TERROIR

HAND MADE

TRADITION

EVOO

NO TRIX

PERRICONE TERRE SICILIANE IGT

NoTrix is a vibrant, dynamic red that refuses any "make-up." It is a wine of transparency and character.

In the glass, it shows a lively ruby color with violet hues, leading to a playful nose of red berries and geranium. On the palate, its tannins define a medium-bodied structure where spicy notes of star anise and ginger emerge against a persistent saline finish.

This is the essence of Perricone, and exactly how I want this wine to be: no tricks and no frills, far removed from winemaking styles that do not belong to the authentic traditions of Menfi.

THE SHORT STORY

Grape variety: Perricone from Tenuta Belicello, Vigne al Pozzo
Soil: alluvial clay soil with sandy and silty components
Vineyard: planted in 2017, vertical shoot positioning, Guyot
Winemaking: skin maceration for 6 days in stainless steel tanks
Alcoholic fermentation: spontaneous, with wild yeast
Malolactic fermentation: spontaneous
Refining: 5 months on fine lees in large neutral Slavonian oak casks
Average production: 10.000 bottles/year

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MORE ABOUT PERRICONE

The story of Perricone begins in the 8th century BC, when Greek settlers brought its ancestors to Sicilian shores.

Evolving over millennia from ancient clones of the Eastern Mediterranean and crossing with indigenous vines of Southern Italy, Perricone found its elective home in Western Sicily. It has adapted so perfectly to this land that it now stands as a primary witness to our extraordinary terroir.
Historically known by synonyms such as Tuccarino, Guarnaccio e Pignatello, it was once the backbone of Marsala Ruby, a fortified wine often compared to red Port.

However, its history is one of survival. After the devastation of phylloxera in the mid-19th century, Perricone was saved through grafting onto American rootstocks. Yet, it soon faced a new threat: the decline of the Marsala market led to a relentless wave of uprooting that continues to this day.

By the dawn of the 21st century, the extinction of Perricone seemed inevitable, with fewer than 200 hectares remaining.

Despite this, a small, dedicated group of vintners—myself among them—began to reclaim old vineyards. We chose to experiment with modern winemaking techniques while maintaining a profound respect for the traditional heritage of this fascinating grape. While the total acreage is still fragile, a new generation of growers is slowly joining the cause.

This is my commitment today: to defend the existence of Perricone and to protect the integrity of the terroirs that give life to this extraordinary variety.

WINEMAKING

The grapes for NoTrix are sourced from young Perricone vines planted in January 2017 in the western sector of the Vigne al Pozzo vineyard.

Harvesting takes place by hand between the second and third week of September. The grapes are collected in small baskets and immediately transported to the winery to undergo destemming and crushing. Maceration on the skins lasts approximately six days, during which the must ferments spontaneously with wild yeasts in stainless steel tanks. Following a soft pressing and a natural malolactic fermentation, the wine refines in large neutral Slavonian oak casks for several months. This brief passage in large wood allows the wine to breathe and settle without altering its primary aromatic profile.

In keeping with my philosophy of minimal intervention, NoTrix is neither fined nor filtered. While approachable upon release, it fully develops its vibrant personality two to three years after the harvest.

FOOD PAIRING

NoTrix is a medium-bodied and very easy drinking red wine.
It has a lively ruby color, with violet shades. To the nose, a playful bouquet of red berries and geranium flowers meets intense scents of fine herbs and sweet spices. It has firm but smooth tannins that enrich a medium-bodied palate, with notes of star anise and ginger that stand out against a persistent saline background.

NoTrix pairs well with red meats, pasta dishes and cheeses, and it is a very interesting companion to spicy fish soups and grilled tuna fish. Its delicate though direct palate can complement prosciutto crudo as well as fresh salami, and medium aged cheeses

SERVING TEMPERATURE: 57 - 61 °F
Pour NoTrix in regular red wine glasses to allow wine's oxigenation, at a fresh temperature that will favor its pleasant aromatic developement.