Terre di Gratia

Terre di Gratia is a modern and sustainable farm, that gives value to sicilian grape varieties, such as Perricone and Catarratto, through the organic production and the use of selected indigenous yeasts, renewable energies for the process and of natural packages.

The wines and the e.v. olive oil are distributed in Italy, in few states of the EU (Belgium, The Netherlands and Germany) and outside (Switzerland, Japan)

Gaspare and Rosario Triolo, the fifth generation of this family farm, received from their ancestors the passion for this job. They graduated as agronomist in Palermo and, in 2005, came back to Camporeale to renew the family farm, giving it a new life with an international prospect.

Year of establishment:

2002

Number of employees:

FROM 3 TO 9 EMPLOYEES

Annual turnover:

Under 250.000 Euro

Reference year of turnover:

2019

Export turnover:

Not available

Activities:

AGRICULTURAL CULTIVATION AND PRODUCTION OF ANIMAL PRODUCTS, HUNTING AND RELATED SERVICES

Grape cultivation

Cultivation of oily fruit


Vendemmia in Rosa, our annual charity event

Portfolio Terre di Gratia

Company:

Terre di Gratia TRIOLO GASPARE

Address:

VIA SCIORTINO 07

City:

CAMPOREALE (PA)

Zip Code:

90043

Social media:

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100% Perricone grapes

Macerated with the skins for 15 days, with inoculation of selected Sicilian indigenous yeasts.
Vinified and aged in stainless steel silos with control of temperature for 10 months.
Closed with Sugar cane fiber corks (no smell of cork, biodegradable,
zero carbon footprint)
It has a ruby red color and notes of cherry, licorice, cocoa and coffee powder on the nose, with a marked and smooth tannin and a long aftertaste

13% vol. alcohol
Serving temperature: 18/20 °



Catarratto is the most widespread variety in Sicily, traditionally cultivated in large rows, with vines kept low and manual cultivation.
The Catarratto grapes are harvested in boxes and vinified to preserve all the peculiarities in the wine: the light straw yellow color, the fruity and floral notes and the good structure
Harvest period: first ten days of September
Vinification system: cryomaceration for 5 hours
Vinification and aging in stainless steel silos, with inoculation of indigenous Sicilian yeasts and at a controlled temperature for 4 months

12% vol. Alcohol

Serving temperature: 10/12 ° C



This wine from Perricone grapes comes from a challenge: to demonstrate that it is possible, with great grapes, to obtain a great rosé, both fresh and pleasant, and with a good structure.
Harvest period: first ten days of October
Vinification system: cryomaceration for one night. Inoculation of selected indigenous Sicilian yeasts. Vinification and aging in stainless steel silos at a controlled temperature for 5 months

13% vol. Alcohol
Serving temperature: 12ºC



Catarratto is the most common variety in Sicily, traditionally cultivated in wide rows, with vines kept low and manual cultivation.
The Catarratto grapes are harvested at the beginning of maturation and vinified to maintain all its peculiarities.
The contact with the skins for 4 days gives it the bright golden yellow color, the ethereal and ripe fruit notes and the velvety freshness that makes it so pleasant and easy to drink.

Harvest period: first ten days of September
Vinification system: maceration for 4 days with inoculation of Sicilian indigenous yeasts and at controlled temperature
Soft pressing
Vinification and aging in stainless steel silos for 4 months. Natural filtration by settling
Sugar cane fiber stopper (no smell of cork, biodegradable,
zero carbon footprint)
Alcohol content: 12% vol.
Serving temperature: 10/12 ° C



Catarratto is the most widespread variety in Sicily, traditionally cultivated in wide rows, with the vines kept low and with all the growing operations still manual.
Catarratto grapes are harvested at the beginning of the ripening to preserve their peculiarities: the straw-yellow color, fruity and floral notes on the nose and mouth.
The thin bubbles give it freshness and pleasantness

Harvesting period: second half of August
Vinification: cold maceration with skins for 5 hours
Soft pressing
Vinification and aging in stainless steel tanks, with selected indigenous yeasts and controlled temperature for 3 months
Second fermentation in stainless steel tank (Italian Method)
Alcohol: 12%vol.
Service temperature: 10/12°C