Atop a hill overlooking the town of Faro in the northeast corner of Sicily, Giovanni Scarfone tends to 2.5 hectares of old vine vineyards.

Dedicated to expressing the land and traditional methods of winemaking, he farms using organic and low intervention methods.

Vines are 10-80 years in age at 820-1000 feet in elevation, with layered clay and sandy limestone tuff soils. Spontaneous fermentation with native yeasts with 12 hours on the skins, aged 6 months in stainless steel. [Giovanni uses extended skin maceration time as this was “the way Southern Italian peasants used to make their rosé”.]

Crisp, funky and focused; with cherry, blood orange, smoky minerality, grilled herbs, tangy acidity gliding across light Darjeeling tannins.

Earthy spices and wild berries linger between each sleek sip.

Blend of Nerello Mascalese, Nerello Cappuccio, Nocera

 Atop a hill overlooking the town of Faro in the northeast

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

Another gem from southeastern Sicilian, iconic pioneers Azienda Agricola COS

Vineyards are at 230 meters in elevation, with “red soil, medium consistency; formed of subalpine sands of Pliocene origin, of limestone – siliceous nature”. Spontaneous fermentation with native yeasts on the skins in concrete tanks for 10-15 days in amphorae, 6 months ageing in amphorae, then 2-3 months in concrete tanks, followed by 3 months bottle ageing before release.

Garnet in colour with aromas of black cherry, black grape, fig, smoky earth, peppery spice and a floral trace.

Red currant, pomegranate, cranberry, cherry and iron minerality are framed by tangy acidity and good tannins. Black cherry, fig and raisin accent the spicy finish.

Easy drinking and super versatile at the table.

COS ‘Pithos Rosso’ Vittoria Rosso DOC 2016

 Another gem from southeastern Sicilian, iconic pioneers

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

Count Lucio Tasca is a leader in eco-sustainable farming and carbon neutral programs.

Grapes are from young vines, planted in 2004 & 2007 on the north slope of Mount Etna, specifically from contradas Sciaranova, Piano Dario and Rampante.

The terraced vineyards have volcanic sediment soil and are at 600 meters in elevation. [The name ‘Ghiaia Nera’ is in reference to these black soils.] Aged in large Slavonian oak barrels for 24 months.

Bright ruby red in colour, with aromas of smoky earth, strawberry, rose petal and tarry minerality.

Wild strawberry, red currant, pomegranate and white pepper are framed by firm tannins and bright acidity.

Red currant and a wisp of smoke harmonize with the spicy finish. Straightforward, lively and a great value.

Tenuta Tascante ‘Ghiaia Nera’ Etna Rosso DOC 2017

 Count Lucio Tasca is a leader in eco-sustainable farming

Generations of the Calcagno family have been making wine on the northern slope of Mt. Etna in Passopisciaro.

Dedicated to making wines that are a “mirror of their territory”, farming is organic and with minimal intervention.

Vines are 90+ years average age at 650 meters in elevation, in black volcanic soils, from the Arcuria contrada [cru]. Fermented in stainless steel, aged for 12 months in used French oak barriques.

Transparent garnet in colour, with aromas of cherry, pomegranate, strawberry, volcanic earth, sweet pine and cinnamon.

Cherry, pomegranate, tarry earth, black pepper and grilled herbs are flanked by fresh acidity and firm tannins.

Iron minerality and black cherry linger between each silky sip.

Nerello Mascalese with a small amount of Nerello Cappuccio

Calcagno ‘Arcuria’ Etna Rosso DOC 2016

 Finally a beam of light..... Generations of the Calcagno

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

Vino di Anna is the creation of Anna Martens, along with her husband, Eric Narioo, founder of famed UK wine importing company, Les Caves de Pyrene.

Vineyards are on the north slope of Mount Etna, 60-100 years in age, at 760-1200 meters in elevation. Biodynamic/Organic/Low Intervention “Alcoholic fermentation was spontaneous and without temperature control during which the two fermenting musts were mixed. The finished wine underwent malolactic fermentation and remained on the fine lees for 5 months before being bottled without refining or filtering. The minimal additions of S02 were made before bottling.” _

Gold in colour, with aromas of yellow apple, lemon, ginger, honey and sea spray.

Pear, apple, lemon and saline minerality are glossed by super light green tea tannins and fresh acidity. Citrus zest accents the smoky mineral finish.

Field blend of “Grecanico, Grecanico Dorato, Catarratto, Minnella Bianca, Carricante, Inzolia”

Vino di Anna ‘Palmento’ Vino Bianco 2018

 Vino di Anna is the creation of Anna Martens, along with

Renowned for his holistic approach to viticulture, Alessandro Viola strives to maintain the natural balance in nature.

Vineyards are in the Pietra Rinosa contrada, with clay soils at 220 meters in elevation. Grapes are harvested later for “extra ripeness”, spontaneous fermentation with wild yeasts with skin maceration for 6 days. Aged in old chestnut botti for 7 months, unfiltered, low SO2

Amber gold in colour, with aromas of nectarine, lemon, roasted nuts, clover honey, beeswax, sea spray.

Citrus acidity glosses mango, nectarine, candied ginger and pink grapefruit.

Citrus zest lingers on the crisp, saline mineral driven finish.

Alessandro Viola ‘Sinfonia di Bianco’ Terre Siciliane IGP 2019

 Renowned for his holistic approach to viticulture

Vineyards are in the Solicchiata contrada, facing north, 700 meters in elevation on Mount Etna in volcanic soil, planted in 1986.

Spontaneous with maceration on the skins for about 8 days, aged 12 months; 60% in inox, 40% in barrique, unfiltered. 3000 bottles produced.

Garnet in colour, with aromas of cherry compote, roasted chipotle, smoky earth and rose.

Blackberry, sour red cherry, red currant, grilled herbs, smoky minerality, olive, black pepper and fresh acidity glide across a firm tannin backbone.

Dried black cherry, plum, tobacco and dark chocolate linger on the plush finish.

90% Nerello Mascalese, 10% Nerello Cappuccio

Azienda Agricola Siciliano ‘Torrettanera’ Etna Rosso DOC 2015

 Vineyards are in the Solicchiata contrada, facing north

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

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

Gaetana Jacono is the 6th generation of her family to make wine in the historic Bidini domain, amid the winding hills of Valle del Dirillo, on the edge of southeastern Sicily.

The 100 hectares of vineyards are farmed organically and planted according to the soil type.

Grapes are from vineyards located 100 meters in elevation. “The soil is black, relatively compact and riddled with white stones.”

Aged in steel vats for 6 months, followed by at least 3 months in the bottle.

Transparent ruby red in colour, with aromas of strawberry, cherry, rose petal, bramble, dusty earth and sea spray. Black tea tannins and fresh acidity flank wild strawberry, cherry and Mediterranean herbs.

Strawberry, Darjeeling tea, and a squeeze of citrus zest infuse the mineral driven finish.

Valle dell’Acate ‘Il Frappato’ Vittoria Frappato DOC 2019

 Gaetana Jacono is the 6th generation of her family to make

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

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+

A still white from Nerello Mascalese ?🔛

Filippo Mangione manually farms 2.8 hectares of small parcels of old vine, native grapes on the northern slopes of Mount Etna.

Vines are 50-100 years in age, in volcanic soils, “softly pressed in order to not extract too much coloring (no maceration), followed by spontaneous fermentation in stainless steel”, aged 7 months in cement.

Made in honor of the local tradition of using white Nerello Mascalese as a base for metodo Classico wines.

Pale gold in colour, with aromas of apple, lemon, honey, nutmeg, jasmine and a trace of brioche.

Bright acidity glosses pear, lemon, apple and toast and earth.

Honey, granny smith apple and grapefruit infuse the finish.

 A still white from Nerello Mascalese ?🔛 Filippo

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

Italian wine importer Marc de Grazia founded Le Vigne di Eli in 2006 when he purchased 5 hectares of vines on the northern slope of Mount Etna.

The 2 tiny vineyard plots are in the renowned contrada [cru] of Feudo di Mezzo and Moganazzi-Voltasciara. The labels are his daughter’s Elena’s [Eli’s] drawings, “a substantial part of the small proceeds go to a childrens’ hospital, the Ospedale Pediatrico Meyer in Florence”. Vines were planted in 1957 and 1967, are at 650-700 meters in elevation and in “volcanic ash with black pumice and volcanic rock, extremely rocky” soil. 650 cases made.

Garnet in colour with aromas of cherry, tarry earth, wildflowers and roasted chipotle pepper.

Cherry, wild strawberry, red currant, black pepper, earth, roasted herbs trace and ashy/chalky minerality are framed by sturdy tannins and fresh acidity. Red fruit and peppery spice linger between each sip.

Well structured, straightforward, with a rustic edge.

98% Nerello Mascalese, 2% Nerello Cappuccio

 Italian wine importer Marc de Grazia founded Le Vigne di

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.

Barraco ‘Vignamare’ Bianco Terre Siciliane IGP 2019

 Passionate about preserving ancient winemaking traditions

Husband and wife team Carmelo Vecchio and Rosa La Guzza farm one hectare of ancient vines high on the slopes of Mount Etna.

The single vineyard with 130 year old Nerello Mascalese vines [along with a few other indigenous varieties] was passed down from Rosa’s family.

Grapes are from the Crasà Contrada at 2100 feet in elevation, with volcanic soils on the northern slope of Mount Etna. Spontaneous fermentation with native yeasts in stainless steel, aged 9 months in 500-L oak barrels on lees, racked off lees into stainless steel tank 1 month, aged in bottle for 8 months. Unfined, unfiltered. 2016 was their first vintage.

Atop a hill overlooking the town of Faro in the northeast

Respect for nature, low intervention and organic farming

Another gem from southeastern Sicilian, iconic pioneers

Holistic viticulture guru of Sicily, Alessandro Viola

Count Lucio Tasca is a leader in eco-sustainable farming

Finally a beam of light..... Generations of the Calcagno

Holistic viticulture guru Alessandro Viola strives to

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

Vino di Anna is the creation of Anna Martens, along with

Renowned for his holistic approach to viticulture

Vineyards are in the Solicchiata contrada, facing north

Azienda Agricola COS is now legendary for their revival of

From a single, ungrafted vineyard planted in 1925 in

Gaetana Jacono is the 6th generation of her family to make

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

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+

A still white from Nerello Mascalese ?🔛 Filippo

Holistic viticulture guru of Sicily, Alessandro Viola has

Italian wine importer Marc de Grazia founded Le Vigne di

The 4th generation of his family, Massimiliano Calabretta

Passionate about preserving ancient winemaking traditions

Husband and wife team Carmelo Vecchio and Rosa La Guzza

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

Azienda Agricola COS is renowned not only for their

Six childhood [and winemaking] friends banded together to

Surrounded by olive, fruit and nut trees