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Baglio Diar is a Sicilian winery located in Marsala, in the south-west of Sicily, where the 120 hectares of vineyards profit from wonderful sunny weather and a cooling sea breeze. Their positions, characterised by different altitudes above the sea level, allow the best expressions of different grape varieties.
Di Girolamo family has been making wine for quite a long time but, in the last few years, their fame is booming thanks to the brilliant effort of the new generation.
The company is Organic and Vegan certified to preserve the environment and to guarantee the best quality of the products.
In order to show the deep relationship with Sicily, Baglio Diar cultivates mainly native grapes and the bottles display exclusive labels related to the Sicilian culture.
The company is certified VIVA - The Program promoted by the Italian Ministry of the Environment and Energy Security for the sustainability in the Italian viticulture market.
As a result of the faithful representation of the Sicilian tradition and the modern organic viticulture, Baglio Diar wines are already highly appreciated in different countries and have been awarded by high scores in international wine challenges like “Decanter World Wine Awards”, “Concours Mondial de Bruxelles”, “Wine Enthusiast”, "Berliner Wine Trophy" and "Mundus Vini".
The entry-level line, called Terroir, includes the first two wines produced by the company. The label displays on the front the sun during the sunrise (Diornu) and the moon during the evening (Disira).
Wine Art line celebrates the match between Sicilian literature and native grapes. The names of the bottles come from the characters of the romances written by the famous Sicilian writers Pirandello and Verga. On the right of the label, there are the sentences of the writers and on the left portraits of Mediterranean women. Each woman has on their hair or shirts one of the aromas related to the wine.
Year of establishment:
2018
Number of employees:
FROM 10 TO 19 EMPLOYEES
Annual turnover:
between 0.5 and 2.5 million Euro
Reference year of turnover:
2021
Export turnover:
From 250.000 to 750.000 Euro
Activities:
Manufacture of wine from grape
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Company:
Baglio Diar Soc Coop Agricola ARL
Telephone:
+39 351 8846370
Web site:
Address:
via S. Lipari, 13
City:
Marsala TRAPANI (TP)
Zip Code:
91025
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Selene Grillo DOC
Grape Variety: Grillo 100%
Alcohol content: 13%
Appelation: D.O.C. Sicilia.
Area of production: South-west Sicily; vineyards at Mazara del Vallo.
Terroir: Altitude at sea level; Mainly sandy soil; the climate is mediterranean with mild winters
and hot summers within a cooling sea breeze all year around.
Vineyards: Guyot training system.
Yield per hectare: 100 q/h.
Harvest: It takes place at the beginning of august at night time.
Winemaking: After a soft press, the grapes undertake the fermentation at
13°C of temperature for 15 days.
Aging: Then the wine stay into stainless steel tanks for 3 months.
Aging in the bottle: at least a month.
Sensory analysis: Pale yellow colour, Selene on the nose gives aromas of tropical fruits like yellow melon and mature along with aromatic smells of dill and rosemary. On the palate, taste and notes of apricot and orange zest.
Food matching: it goes well with whole fish cooked in the oven, stuffed squid, sea food sauce without tomato. It is amazing also if paired with fat, savoury meats and medium seasoned cheese.
Best to enjoy: In a tulip shape glass at 8-10°C temperature.
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Fantasia Zibibbo IGP
Grape variety: Zibibbo 100%
Alcohol content: 13%
Appelation: IGP Terre Siciliane
Area of production: South-west Sicily; vineyards between Marsala and Salemi.
Terroir: Altitude 300m a.s.l; Loam soil; The climate is mediterranean with mild winters and hot summers within a favourable difference between day and night due to the altitude.
Vineyards: Guyot training system.
Yield per hectare: 100 q/h.
Harvest: It takes place at the third and fourth week of august at night time.
Winemaking: After a Cryo-maceration at 4°C for 10-12 hours the grapes are soft pressed. The fermentation takes place at 15°C of temperature for 14 days.
Aging: Then the wine stay into stainless steel tanks for 3 months.
Aging in the bottle: at least a month.
Sensory analysis: Pale yellow colour, Fantasia on the nose gives intense aromas of orange blossom and grapefruit along with a delicate smell of eucalyptus. On the palate, the wine is light-bodied, with a pleasant acidity, a lovely note of litchi, banana within the hint of oregano and sage which last on a long finish.
Food matching: It goes well with spicy white meats and savoury shell fishmsoup. It can be also very nice if paired with hot dishesvwithout tomato or cheeses within herbs.
Best to enjoy: In a tulip shape glass at 8-10°C temperature.
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Lia Nero d'Avola Rosè DOC
Grape variety: Nero d'Avola 100%
Alcohol content: 12%
Appelation: D.O.C. Sicilia
Area of production: South-west Sicily; vineyards at Mazara del Vallo.
Terroir: Altitude at sea level; Mainly sandy soil; The climate is mediterranean with mild winters and hot summers within a refreshing sea breeze all year around.
Vineyards: Guyot training system.
Yield per hectare: 80 q/h
Harvest: It takes place at the beginning of september at night time.
Winemaking: After a soft press, the grapes undertake the fermentation at 15°C of temperature for 12 days.
Aging: Then the wine stays into stainless steel tanks for 3 months.
Aging in the bottle: at least a month.
Sensory analysis: Light rose colour. Lia on the nose gives intense aromas of fresh fruit like strawberry and mango with delicate smells of mint and pink pepper. Lia is light-bodied with silky tannins and it has a high acidity. On the palate, there are flavours of black cherry, pomegranate and an aromatic note of fennel.
Food matching: It goes well with spicy food and dishes with tomato sauce. It is amazing also if paired with raw prawns and exotic fruit salads.
Best to enjoy: In a tulip shape glass at 8° C temperature
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Nedda Nero d'Avola DOC
Grape variety: Nero d’Avola 100%
Alcohol content: 13,5%
Appelation: D.O.C. Sicilia
Area of production: South-west Sicily; vineyards between Marsala and Salemi.
Terroir: Altitude 200m a.s.l.; Mainly clay soil; The climate is mediterranean with mild winters and hot summers within a refreshing sea breeze all year around.
Harvest: It takes place at the beginning of september at night time.
Vineyards: Guyot training system.
Yield per hectare: 75 q/h
Aging: Following a soft press, the wine ages first in small oak barrels for 5 months and then in stainless steel tank for other 3 months.
Aging in the bottle: at least 2 months
Winemaking: After the maceration, the grapes undertake the fermentation into stainless steel tanks at 24°C of temperature from 7 to 10 days.
Sensory analysis: Medium deep ruby colour, Nedda on the nose gives aromas of red fruits like blackberry and dry plum with bodied, with rounded tannins and really good acidity. Moreover, there are notes of black cherry and blueberry with hint of hazelnut and cedar.
Food matching: It goes well with spicy game and grilled red meats. vegetables cooked in the oven.
Best to enjoy: In a tulip shape glass at 15-16°C temperature.
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Velata Perricone IGP
Grape variety: Perricone 100%
Alcohol content: 13,5%
Appelation: IGP Terre Siciliane
Area of production: South-west Sicily; vineyards at Trapani.
Terroir: Altitude 250m a.s.l. Mainly clay soil; The climate is mediterranean with mild winters and hot summers within a refreshing sea breeze all year around.
Vineyard: Guyot training system.
Yield per hectare: 60 q/h
Harvest: It takes place between the second and the third week of august at night time.
Winemaking: The maceration is managed for 15 days in stainless steel tanks at 25°C and after takes place the malolactic conversion.
Aging: Afterwards, the wine stays for 6 months in small barrels of French oak and ends up in stainless steel tanks until bottling time.
Aging in the bottle: at least 3 months.
Sensory analysis: Deep ruby colour, Velata on the nose gives aroma of blackberry and licorice with fragrance of black tea, cacao powder and toasted hazelnut. On the palate the wine has got full body, vivacious tannins and an enveloping taste balanced by vibrant acidity. Moreover, on the palate there are flavours of black cherry, cinnamon, peanuts and coffee which give a long aftertaste.
Food matching: It goes well with grilled meat, lamb in the oven and cured cheeses. It is great to try with game stewed in the pan with black olives and aromatic herbs.
Best to enjoy: In a tulip shape glass at 16°C temperature.
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