Sergio Drago 'Rosso di Botte' Red Blend, Sicilia DOC, Sicily, Italy

Sergio Drago’s Rosso di Botte is a soulful red blend that channels the raw beauty of Alcamo’s limestone hills into a wine of freshness, nuance, and clarity. Crafted with a low-intervention approach and grown on organically farmed, calcareous slopes near Sicily’s northwestern coast, this Sicilia DOC bottling reflects Drago’s commitment to purity and detail in both vineyard and cellar.

Product Details

• Origin: Sicilia DOC, Alcamo, Sicily, Italy
• Producer: Sergio Drago
• Grape Composition: Nero d’Avola and Syrah (exact proportion may vary by vintage)
• Vineyard Elevation: 300–350 meters (approx. 985–1,150 feet)
• Soil Type: Clay-rich, highly calcareous hillside soils
• Viticulture: Organic practices, hand-harvested
• Fermentation: Native yeasts; spontaneous fermentation in stainless steel
• Maceration: Approximately 10 days on skins
• Aging: 9 months in used French or chestnut barrels
• Bottling: Unfiltered, minimal added sulfur
• Alcohol: Approximately 12.5–13.5% ABV
• Annual Production: Approximately 4,000 bottles

Sensory Description
Rosso di Botte opens with bright aromatics of wild plum, crushed cherry, and rose petals, underscored by a salty mineral edge and a touch of dried herbs. On the palate, the wine is supple and medium-bodied, with notes of ripe red berries, blueberry compote, and subtle spice. Silky tannins and fresh acidity lead into a lingering finish, where hints of leather, violet, and coastal salinity add complexity without weight.

Winemaker’s Background
Sergio Drago, based in the hills above Alcamo, began his path under the mentorship of Alessandro Viola before establishing his own label rooted in organic viticulture and natural winemaking. Guided by a philosophy of minimal intervention, he sources fruit from trusted growers as well as personally farmed plots, focusing on translating terroir with precision. His wines, like Rosso di Botte, express the harmony of Sicily’s rugged landscapes, limestone soils, and Mediterranean breezes through restrained craftsmanship and honest technique.

Serving Suggestions
Serve at 58–64°F to highlight its freshness and floral notes. This versatile red pairs beautifully with grilled lamb, sausage and fennel ragù, pizza Margherita, or eggplant-based dishes like pasta alla Norma. Its light saline edge also lends it surprising compatibility with coastal fare, including tomato-based seafood stews or grilled swordfish.