To produce the Alicante, Shiraz Terre Siciliane Casa Mia, the grapes were destemmed and crushed upon arrival at the winery and were then transferred to temperature controlled stainless steel tanks. Fermentation took place at around 18-22°C with yeasts selected by the winemakers for varietal and regional expression. A system of rack and return and traditional pumping over provided gentle extraction of deep colour and fine tannins, whilst retaining fruit characteristics. Post-fermentation maceration was determined by the winemakers depending on the particular vineyard characteristics.
The vineyards are located in the Menfi region at altitudes around 280 metres above sea level. The 95 hectares of vineyard have a north-western exposure and the soil consists of clay, sand and limestone.
The Casa Mia wines are produced by Cantine Settesoli, the same winery where the Mandrarossa wines are made. Situated in southwestern Sicily, near the town of Menfi, the co-operative has 2,000 members who, between them, farm over 5,000 hectares of vineyard. The work Cantine Settesoli has done to raise the quality of viticulture has ensured a better income for the co-operative members, which, in turn, permits greater investment into the quality of their fruit. This investment pays dividends not only in the Mandrarossa label but also in the Casa Mia wines.