Le Robbe 2024 Giuseppe Cipolla

Le Robbe 2024

Wine overview

The Le Robbe 2024 is a red wine that represents one of the most structured and profound expressions of Giuseppe Cipolla’s work in Passofonduto, in the heart of central Sicily. It is based on a dominant blend of Nero d’Avola (95%) with a small percentage of Inzolia (5%), a combination that brings together power, freshness and aromatic complexity. The vineyards are planted on a mosaic of soils composed of sand, clay, limestone and gypsum, a key factor that gives the wine structure and mineral tension. The 2024 vintage stands out for its intense and concentrated profile, while maintaining an artisanal and non-interventionist identity. Vinification is focused on enhancing fruit purity and precision of extraction. The result is a gastronomic, solid and strongly territorial wine.

History and context

Le Robbe is part of the Passofonduto agricultural project in the Platani Valley and represents a more structured and rooted interpretation of Sicilian terroir. This wine expresses a deeper reading of Giuseppe Cipolla’s philosophy, where research moves toward balance and complexity. The 2024 vintage continues the winery’s evolutionary path, consolidating a more defined stylistic identity. The agricultural context is characterized by strong biodiversity and a variety of soils that directly influence the wine’s profile. The name recalls a rural and authentic identity linked to local agricultural traditions.

Vineyard philosophy

The grapes come from vineyards planted on mixed soils of sand, clay, limestone and gypsum, a combination that enhances complexity and structural depth. Nero d’Avola provides body, intensity and dark fruit notes, while Inzolia contributes freshness and a subtle aromatic lift. Vineyard management is based on respect for the natural balance of the vine, with minimal intervention and strong attention to fruit quality. Harvest timing is carefully managed to maintain both concentration and freshness. The goal is to fully express soil richness and varietal typicity.

Winemaking and aging

Vinification involves destemmed and crushed grapes, with macerations in small vats ranging from 2 to 6 days depending on the harvested parcels. This allows precise extraction management tailored to each lot. The process follows an artisanal approach aimed at preserving identity and authenticity. Aging takes place over one winter in chestnut barrels, a choice that promotes gentle micro-oxygenation and adds complexity without overpowering the fruit. The result is a structured, balanced and territorially coherent wine.

Tasting notes

Color: deep ruby red with intense and dense reflections.
Nose: ripe black fruits, earthy notes, light spices and herbal hints.
Palate: full-bodied, structured and warm, with present but well-integrated tannins and a long savory finish.

Food pairings

Pairs well with roasted and grilled meats, grilled swordfish and eggplant parmigiana. Its structure makes it ideal for rich and flavorful Mediterranean cuisine.

Technical sheet

• Vintage: 2024
• Format: 0.75 L
• Grapes: Nero d’Avola 95%, Inzolia 5%
• Origin: Passofonduto (Caltanissetta, Sicily)
• Soil: sand, clay, limestone and gypsum
• Vinification: destemmed and crushed grapes, maceration in small vats from 2 to 6 days
• Aging: one winter in chestnut barrels
• Alcohol: 13%
• Serving temperature: 14–16 °C
• Contains sulfites

Giuseppe Cipolla Winery

History and identity of the winery

The Giuseppe Cipolla winery is located in the heart of the Platani River Valley, between the provinces of Agrigento and Caltanissetta, in a landscape dominated by chalky hills and limestone outcrops that define one of the most geologically fascinating areas of central Sicily. The project was founded in 2014 in Passofonduto, a symbolic place and operational center of the entire agricultural activity, within the so-called “Gypsum-Sulphur Series”.
Giuseppe Cipolla, born in 1979, comes from a completely different professional background, having worked for over twenty years in a notary office. His decision to dedicate himself to viticulture represents a radical and conscious transformation, driven by personal research and a strong connection to the land.
The project initially started on a small scale, with about 1.5 hectares of vineyards, gradually expanding up to five hectares while maintaining an artisanal dimension. The family home became both the productive and conceptual center of the entire activity.
The winery is conceived not only as a production site but also as a space for thought and experimentation. Each wine originates from a continuous reflective process, driven by tastings, study and comparison. The evolution of the project is slow, coherent and deeply rooted in the territory.

Vineyard philosophy and agronomic management

The vineyard philosophy of Giuseppe Cipolla winery is based on a strict balance between environment, soil, grape variety and human intervention. The vineyards are planted on chalky and limestone soils, essential elements in defining the structure and personality of the wines.
Grape varieties include Nero d’Avola, Nerello Mascalese, Catarratto and Zibibbo, all trained as bush vines (alberello), a traditional system that enhances concentration and identity. Vineyard management focuses on ecosystem respect and minimal intervention.
Each plot is interpreted individually, with separate harvests that enhance every micro-terroir. The goal is to obtain grapes that directly and authentically express the character of the soil.
Biodiversity, enriched by woods, wild plants, olive trees and almond trees, creates a natural balance reflected in grape quality.

Winemaking approach

The winery is an essential structure integrated into the family home in Passofonduto, designed as a space for craftsmanship and experimentation. Winemaking follows a minimal intervention approach, aimed at preserving grape identity without technical forcing.
Fermentations occur spontaneously thanks to indigenous yeasts, a key element in expressing terroir. This allows wines to maintain a direct link with vintage and vineyard origin.
The winemaking approach prioritizes transparency and territorial readability, avoiding invasive techniques. Aging varies depending on vineyard parcels and harvest conditions.
Wine is guided rather than controlled, allowing the soil to determine its final structure. Each bottle becomes a synthesis of place, climate and winemaker sensitivity.

Production vision and stylistic identity

The Giuseppe Cipolla project is characterized by constant evolution based on tasting, comparison and continuous research. This approach drives technical and cultural growth reflected in the wine style.
Production does not follow rigid schemes but evolves as a work in progress, where each vintage represents a new interpretation of the territory. Output remains deliberately limited to ensure coherence and quality.
The goal is not quantity but expressive depth and the ability to tell the story of central Sicily. The result is a coherent, identity-driven and evolving range of wines.