Checkout the latest Episode of Wine Terroir discussing the wines of Mt Etna 🌋🍷(Part 2) ·

➡️ https://youtu.be/BLidx6ZMIHs or click the link in my bio ·

This episode discusses the grape 🍇 nerello cappuccio as a single varietal·

 Checkout the latest Episode of Wine Terroir discussing the

2013 Benanti - Nerello Cappuccio Sicilia IGT (84 pts)

- Watch the full video review 📺➡️ https://youtu.be/BLidx6ZMIHs or click the link in bio

 2013 Benanti - Nerello Cappuccio Sicilia IGT (84 pts)

Respect for nature, low intervention and organic farming has been passed down from father to son for generations at Camarda.

The 90 year old vines are located in volcanic soils between the slopes of Mt. Etna and the Alcantara Valley in Castiglione di Sicilia.

Spontaneous fermentation with natural yeasts, aged in used oak barriques.

Red-violet in colour, with aromas of black currant, strawberry, smoky earth, licorice and roasted chipotle pepper. Black cherry, pomegranate, rose petal and roasted herbs are framed by fresh acidity and firm tannins.

Blackberry, black cherry, black pepper and smoky minerality infuse the lush finish.

Camarda Nerello Mascalese Terre Siciliane IGT 2018

 Respect for nature, low intervention and organic farming

Fermented with indigenous yeasts, un-refrigerated and lightly filtered with natural products, suitable for vegans. Hand harvested grapes are from vines in white, calcareous soil. Vinified in concrete tanks, then Méthode Ancestrale, [or Pétillant Naturel] is employed, bottling is before the end of fermentation, with the wine finished in the bottle.

Aromas of cranberry, cinnamon, wildflowers, sweet summer hay and Rose Royce funk.

Red currant, raspberry, cranberry and curry leaf are wrapped in light, airy bubbles, finishing fruity and crisp.

Super fruity, super gluggable, a fantastic summery sip.

Cantina Marilina ‘Fedelie’ Rosato Frizzante Ancestrale Terre Siciliane IGP 2017

 Fermented with indigenous yeasts, un-refrigerated and

Holistic viticulture guru of Sicily, Alessandro Viola strives to maintain the natural balance in nature.

His 20 hectares of vineyards on the northwestern coast of Sicily are farmed organically and with minimal intervention.

From vines 220 meters in elevation with clay soils. Spontaneous fermentation with native yeasts, aged 6 months in steel tanks, unfined, unfiltered.

Transparent red-violet in colour, with aromas of black cherry, black currant, raspberry, rose petal, cinnamon and almond.

Black cherry, blackberry, raspberry, white pepper, smokey earth and fresh acidity glide across Darjeeling tea tannins.

Black currant rose petal and a trace of almond linger between each silky sip. Well balanced, genteel, engaging.

Blend of Nero d’Avola & Nerello Mascalese

Alessandro Viola ‘isi’ Rosso Terre Siciliane IGP 2019

 Holistic viticulture guru of Sicily, Alessandro Viola

Sisters Marilina and Federica Paternò are devoted to low intervention, organic, traditional and sustainable methods to craft natural wines with a “strong territorial identity”. With vineyards in 2 appellations; Noto DOC and Eloro DOC, he organic estate is surrounded by a UNESCO World Heritage Site and wildlife sanctuaries.

Fermentation in concrete tanks with indigenous yeasts, aged 8 months in concrete, followed by 3 months in bottle. Unfined, unfiltered.

Garnet in colour with aromas of black cherry, raisin, baking spice, black pepper, and sun-warmed earth.

Firm tannins embrace cherry, black cherry, cranberry black pepper a trace of roasted herbs and fresh acidity.

A streak of smoky earth accents berry pie filling on the plush finish.

Cantina Marilina ‘Sikelè’ Terre Siciliane IGP 2014

 Sisters Marilina and Federica Paternò are devoted to low

 chose this to cool down with on a scorching NYC afternoon 🥂

Vivid aromas of apricot, mango, nectarine, honey, orange zest and elderflower.

Fresh acidity frames mango, apricot, nectarine, peach, orange and creamy lemon.

Tropical fruit and herbs shimmer on the finish that just melts away.

Expressive and sunny, like a creamsicle with a fresh, savoury edge, grab it before its gone.

Elios Modus Bibendi Bianco Macerato Terre Siciliane IGP 2017

 Love that somm extraordinaire @eabt7  chose this to cool

Holistic viticulture guru Alessandro Viola strives to maintain the natural balance in his 20 hectares of vineyards in NW Sicily.

Grapes are from a vineyard planted in 2006 in the Pietra Rinosa contrada. Spontaneous fermentation with wild yeasts in stainless steel, aged for 7 months in old chestnut barrels.

Transparent garnet in colour, with aromas of black cherry, wild strawberry, rose petal, orange peel and roasted chestnut.

Cherry pie filling, plum, pomegranate, rose petal, summer earth, iron minerality are flanked by robust tannins and fresh acidity.

Black cherry, blueberry, licorice infuse the spicy finish.

Alessandro Viola ‘Sinfonia di Rosso’ Terre Siciliane IGP 2018

 Holistic viticulture guru Alessandro Viola strives to

“If you listen to nature and respect it, the wine becomes a mirror of the land and of your soul. “   -Heroes of ancient viticulture techniques and protectors of the land, COS

Vines are an average of 15 years in age, in red soils “of subalpine sands of Pliocene origin” with a “limestone – siliceous nature” at 230 meters a.s.l. Spontaneous on the skins with indigenous yeasts, aged in concrete tanks and bottle.

Transparent garnet in colour, with aromas of cherry, raspberry, dried rose petal, orange peel, spice.

Cranberry, cherry, blood orange, red currant, and a trace of smoky earth are framed by lively acidity and fine-grained tannins.

Dried strawberry and rose petal accent the vivid cranberry finish.

 “If you listen to nature and respect it, the wine becomes a

Azienda Agricola COS is now legendary for their revival of clay amphorae and ancient Greek cellar methods.

Hand harvested grapes from vineyards in Marsala with sandy, limestone soils. Spontaneous fermentation with indigenous yeasts, skin contact for 7 months in terracotta amphorae.

Light orange-gold in colour, with aromas of grapefruit, pineapple, apricot, lemongrass, sea spray, honeysuckle, orange blossom.

Light green tea tannins fuse with saline minerality, highlighting grapefruit, apricot, peach, lemon, mango. Pineapple, orange, lemongrass linger on the nutty/salty finish.

Consistent from aroma to finish, sunny and easy drinking.

Cos ‘Zibibbo in Pithos’ Terre Siciliane IGP 2018

 Azienda Agricola COS is now legendary for their revival of

The 8th generation of the family, Count Lucio Tasca, along with his sons, Giuseppe and Alberto oversee the nearly 600 hectares of organic, sustainable vineyards spread across 5 estates in Sicily.

The 2018 vintage is from Nerello Mascalese vineyards planted in 1974.

Aged for 3 months in stainless steel tanks.

Coral pink in colour with aromas of pink grapefruit, cherry, strawberry and sea spray.

Citrus acidity glosses cherry, watermelon, strawberry and a trace of white pepper. Pink grapefruit and saline minerality linger on the crisp finish.

Consistently fruity, refreshing and a great value.

Tasca d’Almerita ‘Regaleali Le Rose’ Terre Siciliane IGT 2018

 The 8th generation of the family, Count Lucio Tasca, along

From a single, ungrafted vineyard planted in 1925 in contrada Zottorinoto, Chiusa Spagnolo cru on the lower in the valley floor [620 meters in elevation] in an amphitheater, surrounded by lava.

Destemmed, light crushing, native yeasts fermentation started with pied-de-cuve, 60 day skin contact. Aged in neutral epoxy tanks, unfined.

Transparent garnet in colour, with radiant aromas of cinnamon, coriander, rose petal, orange zest, smoky earth, black cherry, strawberry, sweet pine, black pepper.

Sleek layers of blood orange, blackberry, pomegranate, cranberry, cherry, sweet pine and fresh acidity glide atop smoky earth and fine grain tannins.

Orange, cinnamon, black currant, rose petal and black pepper linger between each mighty sip.

Frank Cornelissen ‘Munjebel CS’ Terre Siciliane IGP 2017

 From a single, ungrafted vineyard planted in 1925 in

Eduardo Torres Acosta’s small plots of high elevation, old vines [50-80+ years in age] stretch across varying contrada on Mount Etna, currently he owns 3 hectares, whilst still renting some plots, all on the north side of Etna.

Grapes are from 6 plots on the cool north side of Etna, 750-950 meters in elevation, with fine sand and volcanic ash over sedimentary rocks. Grapes from the lower elevation Allegracore and Pietramarina contrada were added in the 2017 vintage. Partially destemmed [more stems in 2017 to lower the alcohol as it was a hot year] and part whole cluster spontaneous fermentation with native yeasts in cement tanks without temperature control. “The different parcels are vinified and aged for a time separately, then blended into huge Slavonian oak botti for further aging.” Unfiltered, unfined, minimal sulphur.

Transparent garnet in colour, with aromas of strawberry, black cherry, herbs, smoky earth, peppery spice, rose petal and a shake of cinnamon. Black cherry, blackberry, strawberry, grilled herbs, black pepper, a streak of iron minerality and tangy acidity glide across grippy tannin core. Pomegranate, red currant, shake of cinnamon and a wisp of smoke linger on the spicy finish.

85% Nerello Mascalese, 15% traditional field varieties

Eduardo Torres Acosta ‘Versante Nord’ Rosso Terre Siciliane IGT 2017

 Eduardo Torres Acosta’s small plots of high elevation, old

Filippo and Nancy Rizzo passionately craft low intervention, organic wines from indigenous grapes in the Catania region on the eastern coast of Sicily. Whilst reviving his own vines, Filippo “spent several vintages with his friend and fellow winemaker Frank Cornelissen making wine high on the slopes of Mt. Etna”. From vines planted in 2011, at 430 meters in elevation, with clay and limestone soil.

Spontaneous fermentation with native yeasts in “vertical plastic "tini" without temperature control, with maceration on the skin for max 4 weeks, malolactic fermentation occurred naturally”, aged in cement tanks.

Dark garnet in colour, with layered aromas of cherry, black currant, iron minerality, soft spice, carnation, roasted herb and rose petal.

Black cherry, blackberry, pomegranate, black pepper and iron minerality are framed by firm tannins and fresh acidity.

Tarry earth and black cherry infuse the plush finish.

Lamoresca ‘Mascalisi’ Terre Siciliane Rosso IGP 2017

 Filippo and Nancy Rizzo passionately craft low

Arianna Occhipinti has established herself in the pantheon of iconic Sicilian winemakers. She grows only native Sicilian grapes on her 25 hectares, vineyards are farmed organic [certified], biodynamic and with low intervention.

Vines are an average of 15 years old, in red sand and chalk over limestone rock, soils, from different sites on the estate at about 280 meters in elevation.

Destemmed, fermented with native yeasts in concrete tanks, with 2 week skin maceration.

Aged in concrete tanks for 8 months, unfiltered.

Gold in colour, very aromatic; lemon, apricot, peach, pineapple, orange, baked pear, sea spray, chalky minerality, citrus blossom and roasted pistachio.

Saline minerality glosses pineapple, apricot, nectarine, lemon, blood orange, white flowers and candied ginger.

Fresh acidity and light, green tea tannins compliment orange zest, pink grapefruit, honey, a trace of clove and roasted nuts on the finish. Creamy and bright.

Occhipinti ‘SP68 Bianco’ Terre Siciliane IGT 2019

 Arianna Occhipinti has established herself in the pantheon

Growing only native Sicilian grapes on her 25 hectares, Arianna Occhipinti has established herself in the pantheon of iconic Sicilian winemakers.

SP68 Rosso is essentially a Cerasuolo di Vittoria, the traditional blend of Frappato and Nero d’Avola of the region.

She chooses to label under IGT so that she can age the wine for a shorter time then the DOCG allows, in order to craft a super fresh version of the traditional blend.

Farming is organic [certified], biodynamic and with low intervention.

Vines are 15 years in age [planted by Arianna] in red sand, chalk, limestone soils at 280 meters in elevation. Spontaneous fermentation with native yeasts with 2 week skin maceration in concrete tanks, aged 6 months in concrete vats, followed by 1 month in the bottle. Unfiltered.

Transparent red-violet in colour, with aromas of black cherry, strawberry, lavender and smoky minerality. Pomegranate, strawberry, black cherry, red currant, trace of wild marigold and a shake of white pepper are framed by tangy acidity and silky black tea tannins.

Cranberry, fig and a trace of bergamot infuse the finish.

Occhipinti ‘SP68 Rosso’ Terre Siciliane IGT 2019

 Growing only native Sicilian grapes on her 25 hectares

“to produce whilst also returning, evolving towards equilibrium of the land”  - pioneering, iconic Etna winemaker Frank Cornelissen

Vines are 60+ years in age, in Passopisciaro, in the Porcaria cru located in the Feudo di Mezzo contrada, at 640 meters in elevation. Grapes are destemmed and lightly crushed, fermentation with pied-de-cuve with “indigenous yeasts and skin contact for about 60 days”.

Aged in 1500-2500 liter neutral epoxy tanks. Unfined. 2000 bottles made.

Garnet in colour, very aromatic; with cinnamon, orange, clove, pine, smoky earth, black cherry, strawberry , violet and crushed black peppercorn.

Black cherry, strawberry, smoky earth, roasted chipotle, candied ginger and fresh acidity glide over a framework of grippy tannins. Pomegranate, clove, crushed black peppercorn, wisp of campfire smoke, pine and grilled rosemary infuse the velveteen finish.

Frank Cornelissen ‘Munjebel Rosso PA’ Terre Siciliane IGP 2017

 “to produce whilst also returning, evolving towards

“A classic, traditional Nerello Mascalese with tannins and sweetness of ripe fruit. My vision of a traditional, balanced and rich Northern Valley Etna wine.” - Frank Cornelissen

Grapes are from different vineyards, “partly from our best parcels where we produce our crus (Zottorinoto-Chiusa Spagnolo, Feudo di Mezzo-Porcaria, Pontale Palino) as well as designated vineyards for this specific wine (Rampante, Piano Daini and Crasà).” Vines are 60+ years in age. Destemmed and light crush, fermentation with native yeasts started with pied-de-cuve, with about 60 days of skin contact. Aged in neutral epoxy tanks from 2500 liters to 7000 liters, unfined, minimal sulphur, if at all.

Bright ruby red in colour, very aromatic; with cinnamon, orange, rose petal, cherry, raspberry, smoky earth, black pepper and grilled rosemary. Cherry, wild strawberry, pomegranate, tarry earth and fresh acidity glide across silky, firm tannins.

Cracked black peppercorn, grilled herbs and a trace of cherry linger on the savory finish.

Frank Cornelissen ‘Munjebel Rosso’ Terre Siciliane IGP 2018

 “A classic, traditional Nerello Mascalese with tannins and

Holistic viticulture guru of Sicily, Alessandro Viola has 20 hectares of vineyards on the northwestern coast of Sicily.

He strives to maintain the natural balance in nature; “relying on the natural fertility of the soil capable of renewal on the condition that the man does not disturb the balance.”

Vines are in clay soils at 220 meters in elevation. Spontaneous fermentation with native yeasts in stainless steel, aged for 6 months in in chestnut tonnaux.

Transparent dark red-violet in colour, with aromas of blackberry jam, black cherry, wildflowers, summer woods and a trace of tarry earth.

Black cherry, raspberry, blackberry, white pepper and bramble are flanked by tangy acidity and black tea tannins. Smoky earth, black cherry and raisin infuse the finish.

Alessandro Viola ‘Note di Rosso’ Terre Siciliane IGP 2018

 Holistic viticulture guru of Sicily, Alessandro Viola has

Surrounded by a UNESCO World Heritage Site and wildlife sanctuaries, sisters Marilina and Federica Paternò are dedicated to crafting low intervention, organic wines that express their distinct Sicilian identity.

Grapes are from vines in the San Loreneze district of Noto, with white calcareous soil. “5 month fermentation in concrete tanks with indigenous yeasts”, followed by 2 months ageing in the bottle, unfined and unfiltered.

Gold in colour, with aromas of tangerine, sea spray, jasmine and hay. Lemon, pineapple, apricot, white flowers and mango are glossed by citrus acidity.

Lemon biscotti, pink grapefruit, honey and a wisp of smoky minerality linger on the lengthy finish.

Cantina Marilina ‘Cuè’ Moscato Terre Siciliane IGP 2018

 Surrounded by a UNESCO World Heritage Site and wildlife

With about 7 hectares of old vines, many ungrafted and 80+ years in age, Massimiliano Calabretta is the 4th generation of his family to craft wines on the steep slopes of Mt Etna.

Grapes are from vineyards in the Cadlerara contrada at 750 meters in elevation.

Vines [90% are ungrafted] are in stony black volcanic soils.

Fermented with native yeasts in stainless steel, Part is aged in used barriques for 6 months, part in steel for 6 months, then  blended into 12HL botti for 6 months.

Transparent garnet in colour, very aromatic; with smoky earth, strawberry, raspberry, black cherry, rose petal, clove, black pepper, pine forest.

Black cherry, blackberry, pomegranate, smoky earth and roasted herbs are framed by tangy acidity and firm tannins.

Cranberry, black cherry and a trace of nutmeg infuse the smoky finish. Dashing, refined and silky.

Calabretta Nerello Cappuccio Terre Siciliane IGT 2015

 With about 7 hectares of old vines, many ungrafted and 80+

He strives to maintain the natural balance in nature; “relying on the natural fertility of the soil capable of renewal on the condition that the man does not disturb the balance.” Grapes are from younger vines are in clay and sandy soils 250 meters in elevation. spontaneous fermentation at uncontrolled temperature, with native yeasts in steel, aging in steel tank for 6 months, no filtration.

Bright ruby in colour, with aromas of cherry, raspberry, strawberry and candied violet.

Cherry, wild strawberry, red currant and hibiscus flower are glazed by tangy acidity.

Red berries and a squeeze of citrus zest linger on the mineral driven finish. Silky, fruity and gluggable.

Alessandro Viola ‘Rosé’ Terre Siciliane IGP 2019

Surrounded by a UNESCO World Heritage Site and wildlife sanctuaries, sisters Marilina and Federica Paternò are steadfast in their determination to use low intervention, traditional, environmentally friendly methods to craft natural wines with a “strong territorial identity”. Fermented with indigenous yeasts, un-refrigerated and lightly filtered with natural products.

Hand harvested grapes are from vineyards in the Noto region, in white, calcareous soil. Vinified in concrete tanks, then Méthode Ancestrale, [or Pétillant Naturel] is employed, bottling is before the end of fermentation, with the wine finished in the bottle.

Labeled Non Vintage, this is from the 2018 harvest.

Gold in colour, with aromas of apple, lemon, a trace of chamomile and wisp of sea spray. Creamy red apple, a squeeze of lemon and a shake of nutmeg are accented by fresh acidify.

Saline minerality and clover honey infuse the lengthy, dry finish.

Cantina Marilina ‘Fedelie’ Bianco Frizzante Ancestrale Terre Siciliane IGP NV

“If you listen to nature and respect it, the wine becomes a mirror of the land and of your soul. This will never happen if we do not accept the idea that wine must be an expression of the land, vineyard, and culture. Our wines are the history of a land and tell us.” _

Grapes are from vines that are 12 years in age on average, in red soil of subalpine Pliocene sands and limestone, interwoven with compact layers of fresh clay and calcareous tufa. Spontaneous fermentation in terracotta amphorae, on the skins with indigenous yeasts, aged in amphorae and the bottle.

Deep gold in colour with aromas of lemon, apricot, honey, wild flowers and sea spray. Lemon, pear, fresh parsley and chalky minerality are accented by fresh acidity and a bit of green tea tannins.

Clean minerals glaze the dry, fruity finish. Sunny and pure, with an engaging herbaceous and mineral backbone, lovely on its own or with a wide variety of fresh dishes.

COS ‘Pithos’ Bianco Terre Siciliane IGP 2016

A golden gem from iconic Etna winemaker Frank Cornelissen 🌋

Grapes are from the Calderara, Borriglione, Crasà and Picciolo vineyards.

Located at 620-750 meters in elevation, vines are 40+ years in age. “Skin maceration with only indigenous yeasts for approximately 4 days, aged in neutral epoxy tanks from 2500 liters to 5000 liters”. Unfined.

Deep gold in colour, with aromas of honey, jasmine, sea spray, tangerine, nectarine, ginger, lemon and clove. Apricot, peach, nectarine, apple, mandarin orange, and white flowers are glossed by citrus acidity.

Spice and a bitter almond streak join smoky minerality on the lush finish. Silky, voluminous, engaging.

Frank Cornelissen ‘MunJebel Bianco Classico’ Terre Siciliane Bianco IGP 2017

 A golden gem from iconic Etna winemaker Frank Cornelissen 🌋

Transparent garnet in colour, with aromas of smoky earth, rose petal, black pepper, cherry and roasted poblano.

Black cherry, black currant, blackberry and a shake of black pepper glide across firm tannins and fresh acidity. Smoky earth, spice, grilled herbs and a drizzle of caramel linger on the lengthy, dry finish.

An agile, easy drinking character prevails, even with the substantial flavours.

Camarda Nerello Mascalese Terre Siciliane IGT 2016

“Cala Cala means “Gulp, Gulp” says Massimiliano, meaning you should gulp this one down because it’s so tasty!”

Subtle aromas of lemon and minerals. Lemon, fresh herbs and flinty minerals are framed by racy acidity.

Almond and a drizzle of honey linger between each sip.

Calabretta ‘Cala Cala’ Bianco Terre Siciliane IGT 2016

 “Cala Cala means “Gulp, Gulp” says Massimiliano, meaning

Winemaking is a natural extension of Dario Serrentino’s passion for nature and the land from which he is from.

Mortellito ‘Calaiancu’ Bianco Terre Siciliane IGP 2018

Vines are 5 years in age, in medium textured clay soil. Skin maceration for 12 hours, “then drawn off and kept at room temperature, the fermentation develops naturally without inoculation of wine yeast.” Aged in stainless steel.

Gold in colour, very aromatic, with lemon chamomile, smoky hay, fresh jalapeno tomato, olive, oregano and coriander.

Chamomile roasted jalapeno, lemon, almond, white flowers, ginger and a drizzle of honey are glossed by citrus acidity. Grapefruit, smoky saline minerality and an almond trace linger between each creamy sip.

A fascinating, unique and engaging fusion of savoury and citrus elements.

Mortellito ‘Calaniuru’ Terre Siciliane IGP 2018

Vines are 25 years in age, in medium textured clay soil.

Skin maceration for 15 days, Aged in stainless steel.

Transparent red violet in colour, with aromas of strawberry, raspberry, candied rose petal, cherry, peppery spice and a dash of earth.

Juicy, vibrant cherry, raspberry, strawberry and red currant with a shake of smoked sea salt, framed by silky tannins and fresh acidity. Smoky minerality, peppery spice and red berries linger on the plush finish.

 Winemaking is a natural extension of Dario Serrentino’s

The 4th generation of his family, Massimiliano Calabretta is dedicated to the centuries old traditions of the steep slopes of Mt Etna, protecting and preserving the distinctive land, using only organic methods and minimal intervention.

Grapes are from younger vineyards with many ungrafted vines in the Calderara contrada.

Spontaneous fermentation with wild yeasts.

Bright ruby in color, with aromas of cherry, strawberry, watermelon, rose petal, fennel and blood orange. Cherry, strawberry, red currant, smoky minerality, and anise seed are accented by tangy acidity.

Orange zest, cranberry, and black tea leaf linger on the mineral driven finish. Silky, bright and zippy.

Calabretta Rosato Terre Siciliane IGT 2019

 The 4th generation of his family, Massimiliano Calabretta

Passionate about preserving ancient winemaking traditions, Nino Barraco focuses on native grapes and single vineyard wines, using organic and low intervention methods.

Located in extreme western Sicily, Nino’s vineyards stretch along the coast.

Grapes are from a vineyard 30 meters from the sea, with limestone and red soils. Fermented with native yeasts, 1day skin contact in stainless steel, followed by ageing in concrete, no added SO2.

Gold in colour, with aromas of apple, apricot, baked pear, wildflowers, earth and sea spray.

Apricot, nectarine, yellow apple, a trace of white flowers are glossed by citrus acidity.

Nuts, peach, pink grapefruit and saline minerality linger between each sunny sip. Sleek and vibrant.

Checkout the latest Episode of Wine Terroir discussing the

2013 Benanti - Nerello Cappuccio Sicilia IGT (84 pts)

Respect for nature, low intervention and organic farming

Fermented with indigenous yeasts, un-refrigerated and

Holistic viticulture guru of Sicily, Alessandro Viola

Sisters Marilina and Federica Paternò are devoted to low

Love that somm extraordinaire @eabt7 chose this to cool

Holistic viticulture guru Alessandro Viola strives to

“If you listen to nature and respect it, the wine becomes a

Azienda Agricola COS is now legendary for their revival of

The 8th generation of the family, Count Lucio Tasca, along

From a single, ungrafted vineyard planted in 1925 in

Eduardo Torres Acosta’s small plots of high elevation, old

Filippo and Nancy Rizzo passionately craft low

Arianna Occhipinti has established herself in the pantheon

Growing only native Sicilian grapes on her 25 hectares

“to produce whilst also returning, evolving towards

“A classic, traditional Nerello Mascalese with tannins and

Holistic viticulture guru of Sicily, Alessandro Viola has

Surrounded by a UNESCO World Heritage Site and wildlife

With about 7 hectares of old vines, many ungrafted and 80+

Holistic viticulture guru of Sicily, Alessandro Viola has

Surrounded by a UNESCO World Heritage Site and wildlife

“If you listen to nature and respect it, the wine becomes a

A golden gem from iconic Etna winemaker Frank Cornelissen 🌋

Respect for nature, low intervention and organic farming

“Cala Cala means “Gulp, Gulp” says Massimiliano, meaning

Winemaking is a natural extension of Dario Serrentino’s

The 4th generation of his family, Massimiliano Calabretta

Passionate about preserving ancient winemaking traditions

Located in southeastern Sicily, in the heart of Noto

“In wine there is a perfect chemical balance, only nature