This full-bodied vegan red wine from Sicily is a proper treat. Made with a blend of Nero d’Avola and Frappato, it pours a deep ruby red and gives off big aromas of ripe red berries, dark cherries and a touch of sweet spice. On the palate, it’s smooth as silk – all rich fruit, a little raisiny warmth, a splash of vanilla and a whisper of cocoa. The acidity keeps it fresh, while the tannins are soft and velvety. Pure comfort in a glass.
Food pairing suggestions?
Roasted aubergine with tomato and lentil ragù – rich enough to match the wine’s weight.
Slow-cooked duck leg or pancetta-stuffed pasta.
Gorgonzola or a punchy blue-veined cheese to pick up on the wine’s sweet-savoury notes.
"This wine hardly needs any introduction, it's one of our biggest sellers. If you like concentrated, fruit-forward wines with rich sweet fruit, this Sicilian blend is the baby for you."
Baglio Gibellina is tucked away in the hills of western Sicily, in a village rebuilt after a 1968 earthquake. This winery is all about honouring Sicilian traditions, but with a modern twist – think old vines, volcanic soils, and sun-drenched slopes turned into expressive, sustainable wines.
U... Passimiento takes its name from the passimiento method – where part of the Nero d’Avola is left to slightly dry on the vine, intensifying flavours and bringing that soft raisiny depth. The Frappato, meanwhile, is picked fresh and fermented gently to keep its lift and brightness. After fermentation, the wine is kept in steel tanks rather than oak – this preserves all that lush fruit and freshness we love.
Everything’s done with care here – from hand-harvesting the grapes on hillsides 300–600m up, to using only organic methods. That means no chemicals, lower yields, and grapes bursting with concentrated flavour. And yes, it’s vegan friendly, too.
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