Villa tonino winery began its adventure in the world of wine in 1875, when Vito Curatolo Arini built his winery in the middle of his vineyards.

Since then, the family’s enthusiasm and commitment have never lessened.
From the early 70's, when following a collaboration with the Davis wine institute the winery introduced the first concepts of modern oenology into sicily, to the current partnership with a team of expert oenologists from Tuscany, they have always looked forward.
The success in foreign markets, along with the many awards received, have rewarded the efforts allowing them to write another chapter of a story which began more than a century ago.
Ruby coloured wine with aromas of plums, cherries and blueberries.
Well balanced on the palate with fruit and spice characters, soft tannins and a long, elegant finish.

Villa Tonino Nero d’avola

Vineyards age: 16 years.
Soil: moderately loose-packed clay.
Cultivation: Guyot.
Total production: 500 000 bottles.
Yield per ha: 9000kg.
Alcoholic degree: 13% vol.
Award: Japan wine challenge 2009 silver medal.

Other wines

Borgo Selene Rosso

Grapes Variety: Nero d`Avola, Nerello Mascalese
Total Production:
Vinification: Destemming. Maceration for 21 days at 25
degrees Celsius with frequent delestage. Soft pressing.
Fermentation in Inox vats. Malolactic fermentation.
Testing note: With notes of small berries and cherries, it is smooth and velvety
on the palate with a pleasant finish.

Tonino rosso Sweet

Red Grapes Variety: Nero d’Avola and Nerello mascalese
Total production: 100 000 bottles
Vinification: Red wine vinification at low temperature.
Fermentation is blocked when certain values are reached. Fresh
must of aromatic grapes is then added.
Alcoholic gradation: 11%
Residual sugar: 52g/l
Testing note: Light red colour, it has a distinct aromas of red fruits, prunes
and Mediterranean flowers. Sweet and harmonic on the palate; good aromatic
persistence.

Marsala Superiore Sweet DOC

Grapes: Grillo Cataratto and Inzolia
Ageing: aged in Slavonian casks for over 10 years. Fermentation
in stainless steel vats at 18/20 C°, lees contact for one month.
Alcoholic degree: 18 % vol.
Testing notes: With notes of burnt almonds, dates, sultanas
and vanilla. On the nose, it is smooth, elegant and full on the palate, with dried
fruit characters and a very pleasant long finish.