Az. Agr. Feudo Montoni di Fabio Sireci

Largo Val di Mazara N. 2, 90144 Palermo
Italy

Hall map

ProWein 2018 hall map (Hall 16): stand C62

Fairground map

ProWein 2018 fairground map: Hall 16

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.16  Sicilia

Our products

Product category: Sicilia

Nero D’Avola: Vrucara Prephylloxera

Red wine
DOC Sicilia

Vrucara is the name of the cru from which the grapes hail. The name has its origins in a vineyard of which the land has always been called “Vrucara.” It takes this name due to the presence of vruca, a Sicilian word for a bush that grows spontaneously around the vineyard. This herb has aromas of menthol mixed with those of incense oil. Transferred into the old, unique vines, we notice this aroma in the wine. 

  • Area of Production: Cammarata (Agrigento)
  • Altitude: 500 meters above the sea level
  • Exposure: East-facing vineyard
  • Soil composition: Clay and sand
  • Vineyard Age: From prephylloxera vines, which we consider our “mother plants.” The vines in the Vrucara contain our unique and old genetic code of Nero d’Avola, guarded for centuries at Montoni. The first mention of these plants was in 1590 in the De Naturali Vinorum Historia. 
  • Vine density: 2,600 plants per hectare
  • Training system: Bush vines
  • Pruning system: Bush vines
  • Harvest: Handpicked and placed in small cases
  • Vinification: Fermentation in cement containers with a long maceration of 25 days on the skins. The pressing is made in an old wood press. Spontaneous malolactic fermentation takes place in cement.
  • Aging: 45 months in cement, 6 months in barrels, 6 months in the bottle.
  • Sensory profile: A ruby red color, Vrucara is intense and persistent on the nose with aromas of forest floor, notes of cherry in spirit and dried rose petal, which are in harmony with notes of vanilla, balsamic, eucalyptus, licorice and incense oil. Soft and velvety on the palate, with buttery notes, it is well structured with a prolonged aromatic persistence on the finish. Vrucara has soft tannins and is well-balanced.
Technical Notes:
  • Alcohol: 14.00%
  • Storage of wine:  In a cool, dry and dark place, stored on its side.
  • Food parings: Red meat, roast, game meat, salumi and aged cheeses. 
  • Temperature of consumption: 18-20º Celsius
  • Service notes: Oxygenate the wine at least two hours, preferably in a decanter.

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Product category: Sicilia

Perricone: del Core

Red wine
D.O.C. Sicilia
Certified organic

Core is the name of the cru from which the grapes hail. The name has its origins in a vineyard that has always been called, “core,” by the farmers of Montoni. In Sicilian, “core” means heart.  In fact, seen from above, the vineyard is the shape of a heart. 

  • Production area: Cammarata (Agrigento)
  • Altitude: 500 meters above sea level
  • Exposure: East-facing
  • Soil composition: Clay-sandy
  • Age of the Vineyard: 40 year old vines, grafted by hand onto wild plants
  • Vine density: 4,400 plants per hectare
  • Training system: Vertical trellis
  • Pruning system: Guyot
  • Harvest: Handpicked and placed in small cases
  • Vinification process: Fermentation takes place in cement containers. Spontaneous malolactic fermentation takes place completely in cement.
  • Aging: 8 months in cement, 3 months in barrels, 3 months in the bottle.
  • Sensory profile: Ruby red in color with light violet reflections. Notes of prune, red fruit preserves, spices and notes of cocoa and licorice. Fresh, soft and round on the palate with tannins that are typical of this variety, well polished.
Technical Notes:
  • Alcohol: 13.50% vol.
  • Storage of wine:  In a cool, dry and dark place, stored on their side.
  • Food parings: Red meat, minestrone soup, medium aged cheeses.
  • Temperature of consumption: 18-20° Celsius
  • Service notes: Oxygenate the wine at least one hour before serving

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Product category: Sicilia

Inzolia: dei Fornelli

White wine
D.O.C. Sicilia
Certified organic

Fornelli is the name of the cru from which the grapes hail. The name has its origins in the ancient ovens, called “fornelli” where clay present in the soil was cooked to create anfore in which wine was contained, jars where oil was stored, vases, ornamental plates and bricks for construction. 

  • Area of Production: Cammarata (Agrigento)
  • Altitude: 500 meters above sea level
  • Exposure: East-facing vineyard
  • Soil Composition: Sandy/clay
  • Vineyard:  30 year old vines, grafted by hand onto wild plants
  • Vine density: 4400 plants per hectare
  • Training system: Vertical trellis
  • Pruning system: Guyot
  • Harvest: Handpicked and placed in small cases
  • Vinification: Fermentation takes place in cement containers, in contact with the skins for a quarter of the fermentation process.
  • Aging Process: Sur lies with batonnage in cement containers for 6 months.
  • Sensory profile: Straw yellow in color with light green reflections. The nose has floral notes of Sicilian Spanish broom flowers and chamomile, with aromas of pear, yellow melon and honey. On the palate, the acidity is well-balanced and has a persistent freshness, with a long finish and unique mineral notes.
Technical Notes:
  • Alcohol: 13.50%
  • Storage of wine:  In a cool, dry and dark place, stored on their side.
  • Food parings: Grilled fish, crudo, white meat, fresh cheeses. Or serve as an aperitif.
  • Temperature of consumption: 12-14º Celsius

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About us

Company details

In 1469 A.D., in the heart of Sicily, within the Principality of Villanova, the noble Aragonese family Abatellis built the baglio (a typical Sicilian court square building). Now, six hundred years later, our wines are made in the same cellars, and on the same land.

Already in 1595 Andrea Bacci, agronomist and doctor of Pope Sisto V, praised in the pages of “De Naturali Vinorum Historia”, the first treatise of Italian Enology, the wine – growing tradition and the quality of the wine produced in these lands.

In the late 1800s, the history of Feudo Montoni was bound together by the Sireci family when Fabio’s grandfather, Rosario, purchased Feudo Montoni, recognizing the particular characteristics of the land and its biodiversity. He found ancient vines, such as Perricone, Nero d’Avola and Catarratto. He especially fell in love with the wines from these grapes that present features of unusual elegance. That’s why he bought Feudo Montoni, guardian of the secret.

Grandfather Rosario (I generation), Father Elio (II generation) and Fabio (III generation).

Elio - Fabio’s father – selected the best plants of the estate by Mass Selection in the late 1960s. He then planted new vineyards and modernized the cellar. Elio handed down his passion and respect for nature on to his son Fabio, teaching him work ethics, the sacrifice for the achievement of a goal. This work, if performed with dedication and love, becomes a “wonderful journey” through life.

Grandfather Rosario and mother Adele as child, Fabio as a child with mother Adele, Fabio as a child.

For the past 30 years, Fabio has continued the work of his grandfather and father, acting as a guardian of the ancient plants and their grapes. Fabio, knowing how important his mission is, studies the past in order to look towards the future.

The invention of tradition becomes the slogan of Fabio’s decisions.

Fabio personally takes part in each step of the production process, from the vineyard to the cellar.
Fabio’s wines , “… are very special: they have the grace of the great red wines not only for its structural richness, generally something ordinary, but for their  richness of elegance, style and class…”.

 

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