Feudo Disisa

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The property

The Feudo (“feudal holding, fiefdom”) Desisa estate is located in the district of Monreale, just inland from Palermo on Sicily’s northwest coast; not far from the village of Corleone, of Godfather fame. After centuries as a Saracen stronghold, Sicily was finally returned to Christendom by the Norman conquest of the island, and a title deed of 1182 (in both Latin and Arabic) confirmed the land as a holding of the Archbishopric of Monreale, which held it as a feudal fiefdom of the King of the Two Sicilies until the Unification of Italy in 1865.

Corleone, Italy. Photo (c) Giovanna Traina

the family

The Di Lorenzo family migrated to Sicily from Britain in the 1100’s under the Norman King Roger (Ruggiero) of Sicily. By the 1600s, they had settled in the area of Monreale and become important members of the royal and ecclesiastical establishments.

In 1865, Archpriest Santi Di Lorenzo acquired the ex Feudo Disisa estate following the proclamation of the Kingdom of Italy in 1865. He left it to his nephew Nicolò Di Lorenzo, and the property has remained in the hands of the Di Lorenzo family ever since.

The Cathedral in Monreale (photo credit)

The estate, located on rolling hills about 1200-1500 ft above sea level, is spread across about 1000 acres of land in the Alcamo and Monreale DOC’s. Soils are mixed sand and clay, well drained and exposed to cooling breezes year-round. Temperatures never drop below freezing, even in winter. This sun-drenched region is justly famous for its wines, red, rose, white and some terrific dessert wines.

Renato & Maria Paola Di Lorenzo with son & daughter Mario & Laura

The Di Lorenzo family has been at the forefront of innovation in the region, and the estate boasts the first and oldest Chardonnay plantations in Sicily. They have also experimented successfully with Cabernet, Syrah, and even Muller Thurgau which produces a scented, aromatic wine in the warm Sicilian sun far from its German origin. Feudo Disisa also produces wines of the indigenous white varieties Catarratto, Insolia and Grillo as well as the Fiano native to Campania; and from the reds Nero d’Avola and the rare indigenous Sicilian grape Perricone. They also produce a rare late harvest wine of 100% Grillo.

The Wines

I Territoriali (Classic Sicilian Varietals)

Grillo (IGT Sicilia): 100% Grillo (a genetic cross of Catarratto and Zibbibo (aka Muscat of Alexandria), fermented in stainless. 6 months resting before bottling. Beautiful persistent tang of dried citrus peel.

Chara (IGT Sicilia): a blend of Catarratto and Insolia. Fermented and aged in stainless, then 6 months bottle age before release. Clean and csisp.

Nero d’Avola (IGT Sicilia): Primary fermentation followed by malolactic fermentation in stainless. 30% then aged in oak barrique for 6 months before blending with the remaining 70%. 4 months bottle age before release. Cherry/berry notes, moderate tannins and good acidity.

Adhara (IGT Sicilia): 100% Syrah from Grisi-Monreale. Fermentation and malo in stainless, then 30% sees 6 months barrique prior to bottling. Raspberry and pepper notes.

Single-vineyard wines

Lu Bancu (Monreale DOC): 100% Catarratto, fermented and aged in stainless. Bright but full-bodied, great persistence on finish.

Granmassente (DOC Monreale): 100% Perricone. Fermentation and malo in stainless, then 6 months resting in stainless prior to bottling. Dark bing cherry with tarry notes. Powerful and ageworthy.

Vuaria (DOC Monreale): 100% Nero d’Avola from Grisi-Monreale. Fermentation and malo both in stainless, then 14 months barrique ageing before bottling. Dried cherry, chocolate. Lush finish.

Roano (IGT Sicilia): 100% Syrah. Fermentation and malo in stainless, then ageing in French barrique for 12 months prior to bottling. Powerful and concentrated, good structure. Notes of pepper and spice.

Krysos (IGT Sicilia): Late harvest 100% Grillo. Fermentation in stainless, resting in stainless for 12 months before bottling and another 12 months in bottle prior to release. Deep amber with notes of honey and fig.