Le Casematte ‘Faro’ 2014

This my friend is an exercise in complexity & texture!

There’s a certain something you find with fun wine … every time you smell the glass something different leaps out at you. This is one of those wines. The textures of Nerello, a sense of austerity, with underlying generosity, so many different flavours and aromas. Like the wines from Etna, don’t expect a fruit bomb, you’ll still find some beautifully fragrant fruit playing in the glass! I’m not sure I really believe in the ‘tastes salty’ because the vineyards are near the sea, however, there is a hint of salt & chalkiness too.

55% Nerello Mascalese, 25% Nerello Cappuccio, 10% Nocera and 10% Nero d’Avola

$60ea in any 3+, $57ea in any 6+

Only 1 left in stock

Why is this Wine so Yummy?

Winemaker’s Notes

Dark ruby red with orange hues, the wine has an intense, elegant and ample nose boasting notes of ripe red berries and blueberries, Mediterranean shrub, and spicy notes like nutmeg and pepper. Well-balanced on the palate with firm tannins, a round, rich fruity flavour, and an elegant finale.Pair with roasts or braised meat with mushrooms, seasoned cheeses, rich, structured dishes.

Le Casematte was named after the two casements in the vineyards that served as observatories and defensive structures during World War II. The terraced vineyards (some with a gradient of 70 degrees) are planted between 250 and 370 metres above sea level on clayey-sandy-calcareous soil. The vines here benefit from the constant sea breezes of the Messina Strait, especially the howling Sirocco wind during summer, and there are significant day/night temperature variations. This adds up to fruit rich wines with wonderful aromatic qualities that show beautiful freshness and balance with a strong sense of place.

About Faro

Faro, at the northeastern tip of Sicily near the city of Messina, is literally crammed with little-known family-run wineries making lovely perfumed, medium-bodied red wines of great purity and fragrance, although the white wines here are less interesting, at least for the time being. The reds from Faro are mainly blends of Nerello Mascalese, Nerello Cappuccio and Nocera, although small percentages of other local red grapes also find their way into these wines. Strongly mineral and characterized by high but harmonious acidity, well-made Faro wines really sing on the palate and show more than a passing resemblance to the great red wines of Etna. Production volumes are small, however, and since vineyards are distributed over large areas but in small parcels, it is not likely that Faro will ever see an influx of large producers trying to cash in on the DOC’s name, as has happened with Etna.

In 2014 there were just 36 acres of vines planted in Faro making it one of the smallest DO’s. That’s exactly half the size of Yarra Yering’s vineyards alone!

Where in the world are they made?

Faro is located in the North East tip of Sicily.

The vineyard overlooking the Strait of Messina is located in Faro Superiore, the hilly village on the extreme northern edge of Sicily. The company owes its unique name to three casemates, small fortified bunkers that served as refuges for soldiers going back to World War I and World War II. These were defensive shelters that still remain on the largest plot of land used by the vineyard.

The cycle of seasons changes form and generates life just as a place changes its meaning over time. Our land witnessed dramatic moments during World War II, and today it welcomes us as a place of work, production and growth.

That sense of death brought by the war has been replaced with silent rows of vines, which often sway in the winds that come off the Strait; advantageous winds that serve to keep the fruit cool and lower the humidity.


©2013 Federdoc
93 Points

The outstanding 2014 Faro by Le Casematte offers a very authentic taste of one of the most promising new wine regions to emerge in Sicily. At the northern tip of the island, the Faro appellation is located at a crossroads of sea currents and rapidly changing weather patterns. You get a sense of that tumultuous energy here. This is a vibrant and sassy blend of 55% Nerello Mascalese, 25% Nerello Cappuccio, 10% Nocera and 10% Nero d'Avola. It reveals cool climate aromas of wild berry, rosemary, blue flower and a touch of exotic spice. You also get those distinct aromas of caper and Mediterranean bush that remind you of Sicily. Some 7,000 bottles are made.

Robert Parker's Wine Advocate

93 Points

A blend of 55% Nerello Mascalese, 25% Nerello Cappuccio, 10% Nocera and 10% Nero d'Avola, this intriguing wine boasts earthy aromas of tilled soil, pressed blue flower, black-skinned fruit, black olive, nut and a touch of game. The velvety palate offers ripe black cherry, raspberry compote, cake spice and mineral while a saline note energizes the finish. Bright acidity and firm, refined tannins provide seamless support.

Kerin O'Keefe - Wine Enthusiast

92 Points

An opulent and fresh wine with decadent fruit that shows dried berry and rosemary character. Unique dried citrus and ripe fruit flavors and sense. Full body, exotic and energetic. Crazy wine. Drink now.

James Suckling

Where in the world does the magic happen?

Le Casematte, Contrada Corso, Messina, Province of Messina, Italy







<span style="font-weight: 400;">Ahhh ... Italy! Home of renaissance literature, philosophy, science and some of the most heart warming food in the world. From North to South it would be a fair guess to say the only thing outnumbering churches and Vespa's are the vast areas of vineyards.</span> One thing is certain, you'll never run short of choice! <span style="font-weight: 400;"><strong>First Records of Wine Production</strong> - Go back millennia!</span> <span style="font-weight: 400;"><strong>Founding Figures</strong> - The Greek colonisation marked a shift from vine grown in the wild to planned viticulture around 800 BC the Romans dramatically expanded production around 200 BC. The Italians never looked back!</span> <span style="font-weight: 400;"><strong>Area Planted</strong> - Around 700,000 hectares making around 19% of the world’s wine!</span> <span style="font-weight: 400;"><strong>Number of Wineries</strong> - Soave alone is made by 3,500 producers. That’s around the same number of wineries as in all of Australia! From gargistes to industrial scale conglomerates every Italian has a winemaker in the family.</span> <span style="font-weight: 400;"><strong>Established Regions</strong> - Every region in Italy produces wine! The most prestigious region <a href="">Piedmont</a> is home to the stunning <a href="">Nebbiolos</a> of <a href="">Barolo</a> & <a href="">Barbaresco</a>. The Chianti and <a href="">Brunello</a> of Tuscany following hot on Piedmont’s heals. These are just a drop in the ocean!</span> <span style="font-weight: 400;">In typical Italian style the classification systems of each region vary and are often skewed by influential persons with much to gain over the quality of the industry. As always we need to rely on our taste buds as the ultimate decider of quality!</span> <span style="font-weight: 400;"><strong>Most Common Varieties</strong> - </span><span style="font-weight: 400;">In his book 'Native Wine Grapes of Italy' Ian D'Agata documents around 500 Italian grape varieties, by no means the complete set! Around 350 of these have been granted authorized status. There’s plenty to try! We’ve seen a push to save some of the notable, rare varietals like the white Nascetta and Arneis from Piedmont. </span> <span style="font-weight: 400;">Whilst we have seen an ingress of French Varietals, the most notable being the Cabernet Varietals + Syrah used to make the Super Tuscans, the Italians have, by and large stayed true to their roots.</span> <span style="font-weight: 400;"><strong>White</strong> - Whites of note: Arneis (Piedmont), Cataratto (Sicily), Fiano (southwest coast), Friulano (Friuli), Gargenaga (Veneto - the Soave grape), Greco di Tufo (southwest coast), Malvasia Bianca (throughout Italy), Moscato Blanc (Piedmont), Pecorino (Abruzzo), Pinot Grigo (Why?), Ribolla Gialla (Friulli), Trebbiano (Abruzzo), Verdicchio (Marche) and Vermentino (Sardinia, Tuscany and Liguria).</span> <span style="font-weight: 400;"><strong>Red</strong> - Aglianico (Campania), Barbera (Piedmont), Corvina blended with Rondinella to make Amarone, Dolcetto (Piedmont), Malvasia Nera (Puglia), Montepuliciano (Tuscany), Nebbiolo (Piedmont), Negaromaro (Puglia), Nero d’Avola (Sicily), Primitivo (Puglia), Sagrantino (Umbria) and Sangiovese (Tuscany).</span> <span style="font-weight: 400;"><strong>Up and Coming Regions</strong> - Beyond Barolo and Barbaresco, around the world we have seen Amarone, Chianti, Soave, Prosecco, Verdicchio and the wines of Puglia gain strong recognition. In recent times the increasing cost of Barolo in particular has seen exploration of Nebbiolo from <a href="">Alto Piedmonte</a> and <a href="">Valtellina</a>. At the opposite end of the country, in part due to the investment of heavy hitters like ‘Barolo Boy’ Marco di Grazie (Terre Nere) and Andrea Franchetti (Passopisciaro) the <a href="">Nerello Mascelese</a> (red) and <a href="">Carricante</a> (white) wines of <a href="">Etna</a>, Sicily have become world recognised. Nerello Mascelese being described as some as the Barolo of the South or a cross between Nebbiolo and Pinot. I prefer to call it delicious!</span>