Porta Terra Winery: Sicilian Excellence and National and International Selections in Cefalù
Porta Terra's wine list is a sensory journey, beginning with Sicily's native vineyards and embracing the excellence of the world's most prestigious wine regions. Each label has been selected to tell a story of terroir, passion, and craftsmanship, creating the perfect pairing with our seafood cuisine. From the "metodo classico" sparkling wines of Etna and Trapani to the refined whites of Burgundy and Jura, our cellar is designed to offer every guest a pairing that enhances the purity of the ingredients.
Menu
SICILIAN BUBBLES
Classic method brut nature, Catarratto (Alcamo). Aged for 4 months (90% steel, 10% barrique) and at least 20 months on the lees.
Classic method, Nerello Mascalese. 65 months of secondary fermentation on the lees. 300 bottles produced.
Classic method, Nerello Mascalese (Trecastagni). Aged 30 months on the lees. 1,500 bottles produced.
Frappato (Gela), refermented in autoclave (Charmat method)
Blend of Sicilian white grapes (Partinico/Monreale). Cryomaceration and fermentation in stainless steel.
Blend of Sicilian red grapes (Partinico/Monreale). 5-day maceration.
Classic method pas dosé, Chardonnay (Monreale). 60 months on the lees and 9 months in bottle.
Nerello Mascalese (Sambuca di Sicilia). Aged 36 months on the lees, no added sugars.
Nerello Mascalese. Aged 24 months on the lees, no added sugars.
Classic Method Brut Nature, 100% Perricone Blanc de Noir (Monreale)
Sparkling, refermented in the bottle, unfiltered, Catarratto (Camporeale)
Brut sparkling wine, Charmat method, Catarratto (Caltanissetta)
Nero D'Avola (Caltanissetta)
100% Pinot Grigio, refermented in the bottle (Poggioreale)
Menu
NATIONAL SPARKLING WINES
Vol 11.5%, Glera grapes, Veneto
Vol 5%, Moscato Bianco Canelli, Piedmont
Vol 11%, Lambrusco Salamino 85% and Ancellotta 15%, Emilia Romagna
12.5% Vol, 100% Chardonnay, Trentino Alto Adige
Vol 12.5%, Pinot Noir, Piedmont
BUBBLES FROM AROUND THE WORLD
12.5% ABV, 100% Chardonnay, France
12.5% ABV, 100% Chardonnay, France
Vol 12.5%, Pinot Noir 100%, France.
12.5% ABV, 55% Pinot Noir and 45% Chardonnay, France
Vol 12.5%, blend of vintage wines (60%) and reserve wines aged at least 10 years (40%), France
12% vol, minimum 36 months on the lees, blend of vintage and reserve wines, France
Volume 12.5%, Pinot Noir 72% and Pinot Meunier 28%, Germania
Menu
SICILIAN WHITES
Zibibbo 85%, Viogner 15%. Khamma and Scauri area, Pantelleria. 12.5% ABV.
Grillo, Zibibbo. Mazara del Vallo. Fermentation for 2 weeks in steel, aging for 24 months. 13.5% ABV.
Mazara del Vallo. 5 months in steel and 1 month in bottle. 12.5% ABV.
Catarratto. Val di Mazara. Spontaneous fermentation and aging in oak barrels. 13% ABV.
Grillo. Val di Mazara. Spontaneous fermentation and aging in chestnut wood. 12.5% ABV.
Grillo. Marsala, Trapani. 13.5% ABV.
Terre Siciliane PGI. Fermentation on the skins and maturation in oak barrels. 14% ABV.
100% Carricante. Mascali (CT). 13% ABV.
Grillo. Erice (TP). 3 months in bottle. 13% ABV.
Zibibbo. Erice (TP). Aged 5 months in bottle. 13% vol.
80% Carricante and native varieties. Milo (CT). Aged in oak tonneaux and steel. 13% ABV.
Moscato. Noto (SR). 5 months in cement and 2 in bottle. 12.5% ABV.
Grecanico. Noto (SR). Maceration on the skins, aged in cement. 12.5% ABV.
Moscato. Gela (RG). Aged on the lees in steel for 6 months. 12.5% ABV.
Chardonnay. Partinico (PA). Cryomaceration and aging in steel. 13% ABV.
Muller Thurgau. Partinico (PA). Cryomaceration and aging in steel. 13% ABV.
Zibibbo, Catarratto, Chardonnay, Muller Thurgau. Partinico (PA). 13% ABV.
Viogner, Chardonnay. San Cipirello (PA). Vol 12,5%
Grillo. Monreale (PA). 80% steel with batonnage and 20% barrique. 13% ABV.
Catarratto. Monreale. 6 months in steel and 2 in bottle. 13.5% ABV.
Catarratto. Monreale. 13.5% ABV
White willow. Jealousy (RG). Cryomaceration and beating of steel. Vol 12.5%.
Catarratto. Monreale (PA). Maceration on the skins and indigenous yeasts. 13% ABV.
Catarratto (30-year-old vines). Corleone (PA). Aged 10 months on the fine lees in stainless steel. 13% ABV.
Grillo. Sambuca di Sicilia. Aged on fine lees in steel. 12.5% ABV.
Catarratto, Grillo, Inzolia. Patti (ME). Batonnage in steel for 5 months. 13% ABV.
Dry Malvasia delle Lipari, Inzolia. Salina (ME). 13% ABV.
Grillo. Vittoria (RG). 10% barrique, 90% steel. 12.5% ABV.
Grecanico, Catarratto, Minnella. Castiglione di Sicilia. 13% vol.
Carricante, Pinot Bianco, Savagnin, Chenin Blanc, Gewürztraminer. Milo (CT). Tonneaux di Rovere. Vol 11.5%
Grillo. Pachino (SR). Maceration for 5 days, cement, and one year in barrels. 13% ABV.
Moscato di Noto. Spontaneous fermentation in steel. 12% ABV.
Vermentino. San Michele di Ganzaria (CT). Maceration max 2 days, truncated cone-shaped vat for 1 year. 13% ABV.
Carricante, Catarratto. Moganazzi (CT). Only 4,000 bottles. 14% ABV.
Grillo. Marsala (TP). Aged 12 months in French oak barrels with batonnage. 13% ABV.
Carricante. Solicchiata (CT). 4-6 months in steel. 13% ABV.
Catarratto. Camporeale (PA). 6 months in cement. 13% ABV.
Grillo. Camporeale (PA). 6 months in cement on fine lees. 13% ABV.
Grillo. Gangi (PA). Vol 13%
100% Malvasia delle Lipari. Vulcano Island. 12.5% ABV.
Carricante 95%, Catarratto 5%. Four months in steel and wood. 12.5% ABV.
Native white grapes. Poggioreale (PA). 13.5% ABV.
100% Grillo. Poggioreale (TP). 13% ABV.
Pinot Grigio. Valle del Belice (TP). 2 months in steel. 12% ABV.
Chenin Blanc. Poggioreale (TP). 80% steel and 20% oak barrels. 12% ABV.
Pure Damaschino. Marsala (TP). Aged in amphora for 8 months. 12% ABV.
Terre Siciliane PGI. Marsala (TP). One year in chestnut barrels and nine months in tonneaux. 14% ABV.
Menu
NATIONAL WHITES
Vol 13%, Sauvignon Blanc, Alto Adige
Vol 13.5%, Pinot Bianco, Alto Adige
Vol 13%, Chardonnay 100%
Vol 13%, Riesling 100%
Vol 13%, Sylvaner 100%
12.5% ABV, Gewürztraminer 100%
12% ABV, Grüner Veltliner 100%
Vol 13%, Kernels 100%
Vol 12.5%, Muller Thurgau 100%
Vol 11.7%, aged in steel with batonnage, Trentino.
Vol 13.5%, Colli Tortonesi, Piedmont
Vol 13%, Arneis 100%, Piedmont
Vol 12.5%, Garganega 100%, Veneto
Vol 13%, maceration and fermentation in jars for 3 months.
Vol 13.5%, Turbiana 100%, Lombardy
Vol 13%, Trebbiano Toscano and Chardonnay, Tuscany
Vol 12.5%, pure Ansonica aged 12 months in wood, Tuscany
Vol 13.5%, Ansonica, Tuscany
70% Vermentino and 30% Viognier, Tuscany
Vol 13.5%, Greco di Tufo, Campania
Vol 13%, Caprettone 100%, Campania
13.5% ABV, 100% Fiano di Avellino, Campania
Vol 13%, Sauvignon Blanc and Semillon, Umbria
Vol 12%, Vermentino, Sardinia
Menu
WHITES FROM AROUND THE WORLD
Burgundy, France
Burgundy, France
12.5% vol, aged in steel, France
France
Vol 13.5%, Aligotè 100%, France
Vol 12.5%, 100% Chardonnay, France.
Vol 13.5, Pinot Blanc, France
Vol 14.5%, Savagnin, France
Vol 12.5%, Viognier, France
Vol 13.5, Sauvignon blanc 100%, France
13.5% ABV, Chardonnay, France
Vol 12%, Savagnin 100%, France
BOOK YOUR TABLE IN THE SQUARE! Ensure an unforgettable experience amidst the flavors of the sea and the beauty of Cefalù.
