Colour: deep ruby red.
Bouquet: rich, intense, fruity.
Taste: harmonious, round and persistent. Firm tanninsi.


Roasted or grilled meats and cheeses.


Varietal: 40% Nero d’Avola, 30% Cabernet Sauvignon, 30% Syrah

Origin: Contrada Virzì, Monreale, Palermo
Map Sheet 142

Exposure: North-West

Altitude: 250 m above sea level

Soil: Sandy-clay

Training system: Simple Guyot espalier

Density: 2,500-5,000 plants per hectare

Year of planting: 1990-2000.

Harvest: Mid-September

Yield: 50 hl/hectare

Vinification and ageing: Spontaneous fermentation on a pied de cuve of our grapes, without sulfur dioxide, in cement vats. Up to 10 days of temperature controlled maceration.

Ageing: 1 year in cement vats and 12 months in bottle.

Capacity: 75 cl. - 150 cl.

  • My thoughts
  • Prizes

Unlike the red label Syrah, it is a structured wine with the typical elegance of a Sicilian Bordeaux blend, therefore Nero d'Avola, Cabernet Sauvignon and Syrah. We produce 45,000 bottles of it.

The Don Pietro red was the first bottle produced by the Spadafora Company: this was in 1993, although the first test dates back to 1991 (you will a photo of it).

Since I was the only one who worked with my father, when I suggested to my family that I felt ready to run the business no longer as a grape producer but as a winemaker with bottling on the estate, naming the first bottle after my father, I remember being regarded with suspicion, if not with a little fear. In fact there was no precedent in an aristocratic family of a wine being named after a recently deceased parent. I tried to explain that this was a necessary condition for me to start this new adventure and, assuming my responsibilities, after the experience of the experimental winery that you have read about in the Wines folder, I began to study the winemaking process.

Starting to produce a wine with so many personal implications could also lead to insomnia, but it has not been like that, in fact I must honestly tell you that even today, when I go around to study the market, and come across one of our bottles, my heart aches.

The fermentation of the grapes for the Don Pedro red takes place in different periods: the first grapes to be made into wine are Syrah, then Nero d'Avola and lastly Cabernet Sauvignon. The part I find most interesting is the moment of blending, namely, when I have to decide the percentages of each, which, of course, is done according to interpretation of the vintage.

The technical specifications of the wine will be given as on the back label and you will realize that making wine for me is something that goes beyond mere trade, since each bottle bears my name, especially this bottle dedicated to the man who, despite himself, left me a beautiful land on which to produce grapes.

  • Wine Spectator - Don Pietro rosso 2012 - 90 Points
  • Wine Enthusiast 04-2015 - Don Pietro 2011 - 89 Points
  • Wine Spectator magazine (October 31, 2014) - Don Pietro 2010 - 90 Points
  • Wine Spectator magazine (October 31, 2014) - Don Pietro 2009 - 90 Points
  • Wine Spectator 09-2014 - Don Pietro 2010 - 90 Points
  • Wine Enthusiast 03-2013 - Don Pietro 2009 - 88 Points
  • Concours Mondial de Bruxelles 2009 - Don Pietro 2006 - Gold Medal
  • Annuario dei migliori vini d'Italia - Luca Maroni 2008 - Don Pietro Rosso 2005 - 88 Punti