SICILY

LAMORESCA ROSATO FRAPPATO NERO D'AVOLA 2020
LAMORESCA ROSATO FRAPPATO NERO D'AVOLA 2020

LAMORESCA ROSATO FRAPPATO NERO D'AVOLA 2020

SICILY, ITALY
VOLCANIC CHERRY WILDFLOWERS
LEFT OF CENTRE / ORGANIC / 750ML

All about the fruit. Direct pressed to concrete to highly the fruit and nothing else. A lovely volcanic influence is present giving the fruit-heavy wine a gravely-wet stone backbone. A small portion of Moscato was also added to give the Rosato a bit more pep in its step.

From the producer: A light, bright and nimble Mediterranean wine, which transports you straight to Sicily, with gorgeous, sun-kissed fruit and nose heady with wildflowers. A roughly 50:50 blend of Frappato and Nero d’Avola, with a touch of Moscato. This year the Frappato is sourced from his youngest vines at home and blended with a Nero d’Avola from Pachino. It’s all given a direct press and aged in concrete for eight months. A little reduced on opening, this has a gorgeous tone, citrus in spades and a pleasant bitterness to finish. Summer in a glass. Bio certified by Q certificazioni

Azienda agricola Lamoresca” is a young,small agricultural farm in the heart of Sicily. We grow 1000 olive trees and 4 hectares of vineyard. We choose to let nature do its work in the field and in the cellar.

In the year 2000, we purchased our first piece of land, an olive grove with 46 very ancient olive trees of the local “Moresca”variety, after which we named our farm “Lamoresca”. Year after year, the farm growed and now we cultivate about 10 hectares of land, vineyard and olive grove, with the greatest respect for nature.
Lamoresca” is located in the hills, at an altitude of 430 metres above sealevel. The soil is of sandstone and clay. The climat is typical mediteranian : dry, very warm in the summer, very little rain.

The choosen variety of grapes are adapted to our soil and climate. We try to make a wine with a character of its own, without following fashion or trends. We make 3 red wines: “Lamoresca Rosso” is a blend of Nero d'Avola, Frappato and Grenache grapes, “Nerocapitano”, 100% Frappato, and "Mascalisi", a blend of Nerello Mascalese-grapes (70%) and Frappato. The white wine “Lamoresca Bianco”is made from Vermentino-grapes.

We pick the grapes, only when they are perfectly ripe. Fermentation takes place naturally, no yeast is added, in open barrels, temperature non-controlled.
We practice long maceration on the skin, for the red grapes, a little less for the white grapes. The aging continues in old wooden barrels and barrels of vitrified cement.
Our olive grove contains two varieties, typical of our area ; Moresca and Tonda Iblea. Our olives are hand picked and only the perfectly healthy ones are brought to the oil mill, where hygiene is of the highest standard. So we obtain an olive-oil extravergine, very fruity with delicate aromas and typically sicilian.

We work in the greatest respect for nature. Our products are artisanal and organic, bio-certified by Q Certificazioni.

We spend most of our time in the fields of the vinyard and olive grove, our true place of work. The weeds are managed mechanically and to nurture the soil we use cover crops, mostly local legumes. Only if necessary, sulfur based treatments are used against fungal diseases.

In the cellar we dedicate ourselves to showcasing the year's work between the rows of vines. The perfectly ripe grapes arrive in the cellar and are immediately destemmed. Fermentation occurs naturally, in open-top barrels; no yeast is added and the temperature is not controlled. For the red grapes we practice long maceration on the skins, while for the white grapes only a brief maceration is used. The aging continues in a combination of  cement tanks, plastic tanks  and old wooden barrels.

Product added!
$46.00
LAMORESCA NEROCAPITANO FRAPPATO 2020
LAMORESCA NEROCAPITANO FRAPPATO 2020

LAMORESCA NEROCAPITANO FRAPPATO 2020

SICILY, ITALY
VOLCANIC CHERRY WILDFLOWERS
LEFT OF CENTRE / MIN SO2 / ORGANIC / 750ML

From the producer: A light, bright and nimble Mediterranean wine, which transports you straight to Sicily, with gorgeous, sun-kissed fruit and nose heady with wildflowers.

Nerocapitano is what the locals in Filippo’s village call Frappato. The fruit here comes from twenty year old vines planted over clay and limestone some 430 metres above sea level. The grapes were fermented on the skins for seven days, before being pressed off to concrete vats for eight months of rest. This is the lightest and brightest version of this wine we have tried, a gorgeous shade of cherry in the glass, it impresses with gentle notes of wildflowers and bitter herbs. Bio certified by Q certificazioni

Azienda agricola Lamoresca” is a young,small agricultural farm in the heart of Sicily. We grow 1000 olive trees and 4 hectares of vineyard. We choose to let nature do its work in the field and in the cellar.

In the year 2000, we purchased our first piece of land, an olive grove with 46 very ancient olive trees of the local “Moresca”variety, after which we named our farm “Lamoresca”. Year after year, the farm growed and now we cultivate about 10 hectares of land, vineyard and olive grove, with the greatest respect for nature.
Lamoresca” is located in the hills, at an altitude of 430 metres above sealevel. The soil is of sandstone and clay. The climat is typical mediteranian : dry, very warm in the summer, very little rain.

The choosen variety of grapes are adapted to our soil and climate. We try to make a wine with a character of its own, without following fashion or trends. We make 3 red wines: “Lamoresca Rosso” is a blend of Nero d'Avola, Frappato and Grenache grapes, “Nerocapitano”, 100% Frappato, and "Mascalisi", a blend of Nerello Mascalese-grapes (70%) and Frappato. The white wine “Lamoresca Bianco”is made from Vermentino-grapes.

We pick the grapes, only when they are perfectly ripe. Fermentation takes place naturally, no yeast is added, in open barrels, temperature non-controlled.
We practice long maceration on the skin, for the red grapes, a little less for the white grapes. The aging continues in old wooden barrels and barrels of vitrified cement.
Our olive grove contains two varieties, typical of our area ; Moresca and Tonda Iblea. Our olives are hand picked and only the perfectly healthy ones are brought to the oil mill, where hygiene is of the highest standard. So we obtain an olive-oil extravergine, very fruity with delicate aromas and typically sicilian.

We work in the greatest respect for nature. Our products are artisanal and organic, bio-certified by Q Certificazioni.

We spend most of our time in the fields of the vinyard and olive grove, our true place of work. The weeds are managed mechanically and to nurture the soil we use cover crops, mostly local legumes. Only if necessary, sulfur based treatments are used against fungal diseases.

In the cellar we dedicate ourselves to showcasing the year's work between the rows of vines. The perfectly ripe grapes arrive in the cellar and are immediately destemmed. Fermentation occurs naturally, in open-top barrels; no yeast is added and the temperature is not controlled. For the red grapes we practice long maceration on the skins, while for the white grapes only a brief maceration is used. The aging continues in a combination of  cement tanks, plastic tanks  and old wooden barrels.

Product added!
$46.00
MASSERIA DEL PINO NOCINO DELL'ETNA AMARO 2019 500ML
MASSERIA DEL PINO NOCINO DELL'ETNA AMARO 2019 500ML

MASSERIA DEL PINO NOCINO DELL'ETNA AMARO 2019 500ML

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$99.00
VINO DI ANNA PALMENTINO NERELLO MASCALESE BLEND ROSSO 2017
VINO DI ANNA PALMENTINO NERELLO MASCALESE BLEND ROSSO 2017

VINO DI ANNA PALMENTINO NERELLO MASCALESE BLEND ROSSO 2017

SICILY, ITALY
FRESH RED WILD
LEFT OF CENTRE / ORGANIC BIODYNAMIC / 750ML

Nerello Mascalese grown in the North face of Mt Etna. A portion of the wine is pressed and aged in qveri and large oak barrels- botte. A vibrant volcanic wine with bright acidity, giving rise to wild strawberries, cherries and tamarillos. The name Palmentino alludes to the wine being pressed and made in a traditional Etnean winemaking building called a palmento.  

From the Producer:Organically grown Nerello Mascalese grapes, hand-harvested from terraced vineyards located high on the north face of Mt Etna, Sicily.  These old bush vines, are co-planted with small quantities of Nerello Cappuccio, Grenache and the indigenous white varieties; Grecanico, Catarratto and Minella Bianca.  50% of the blend is wine made in a Palmento; the traditional Etnean winemaking building with only a 5 day skin maceration.  30% is wine made in a Georgian qvevri, with a one month skin maceration. The remaining 20% of the blend is a wine fermented and aged in a large, used, oak botte.All of the wines underwent spontaneous alcoholic fermentation by indigenous yeasts, and were left on fine lees for 12 months before blending. Bottling took place in September 2020, without fining or filtration. Bright crimson red, this wine has attractive red cherry and wild strawberry aromas.  On the palate it is dry, has plenty of fruit flavours balanced with juicy, ripe tannins, and fresh acidity.

Anna Martens and Eric Narioo made their first wine together on Mount Etna in 2008. In 2010, the couple purchased their first vineyard of old vine Nerello Mascelese in Contrada Crasà, along with a neighbouring, derelict palmento and “deposito”. Today, the family wine estate owns 7 hectares of land spread across the northern slopes of the volcano, which they farm biodynamically. Together, they make a range of wines, expressive of their “terroir”. They also produce Extra Virgin Olive oil and help curate the rare Sicilian black bee.

“Vino di Anna” is a small, family wine estate situated high on the northern slopes of Mt Etna, near the village of Solicchiata. The vineyards are located in different Contrade (historic lava flows) from the picturesque, red, iron-rich pumice soils of Contrada Monte Pomiciaro, near Linguaglossa to Piano Filici where lies the secluded vineyard of “Don Alfio” around and up the volcano to Contrada Rampante, onto Contrada Pirao, which touches the National Park at an altitude of 1000 metres, ending on the north-western side of the volcano with vineyards in Contrade Nave and Tartaraci.

Eric and Anna aim to make wines that are tasty, expressive, true to their provenance and that reflect the growing season that year. All of the vineyards are tended by hand and farmed without the use of any chemicals. Only healthy ripe grapes are harvested by hand, during the months of September and October. There is minimum intervention in the winery. Fermentation is by indigenous yeasts, with no additives, no fining or filtering. Little or no SO2 is used in production. Their combined experience and continued desire to seek typicity, minerality and drinkability is reflected in the glass.

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$52.00
FRANK CORNELISSEN MUNJEBEL BIANCO 2019
FRANK CORNELISSEN MUNJEBEL BIANCO 2019

FRANK CORNELISSEN MUNJEBEL BIANCO 2019

SICILY. ITALY
PITH PURITY SALINE
LEFT OF CENTRE / NO TREATMENTS / 750ML

Destemmed and lightly crushed Grecanico Dorato and Carricante. Three days on skins and then aged in neutral tanks. The resulting wine is a lively white, pure fruited with a volcanic edge. 

From the Producer: Our first white wine started out as an orange wine, fermented with the skins for an extended period. I liked the tactile feeling and density, but missed the finesse and precision of the classic French white wines from for example the Loire. With the vintage 2015 I changed our technique to search for the purity and flavors of Etna which evolved in maintaining a short period of skin contact and aging our white wines for an extended period in the coldest part of our cellar before bottling. The obtained elegance, purity and density makes this wine very suited to accompany a wide variety of dishes and cuisine, from fish to white meat.

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$122.00
VICOLETTO NERO D'AVOLA 2020
VICOLETTO NERO D'AVOLA 2020

VICOLETTO NERO D'AVOLA 2020

SICILY, ITALY
CHEWY PRETTY CURRENTS
CLASSIC / 750ML

A playful Nero, typical nose of currents and wild berries, with a touch of crushed leaves. It has retained a good amount of acid so it's a perfect park wine or something to cut through the fat of a pizza.

From the Producer: Made from Nero d'Avola cultivated in northwestern Sicily. The soils are clay and sand, and the climate is very windy, cool, and dry. Small yields and dedicated winemaking combine to produce a wine that is fresh, versatile and enjoyable. Ideal to serve with first courses, light pasta dishes or picnic fare.

 

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$21.00
VICOLETTO CATARRATO 2020
VICOLETTO CATARRATO 2020

VICOLETTO CATARRATO 2020

SICILY, ITALY
TEXTURE CITRUS FRESH
CLASSIC / 750ML

Fresh bright white wine, that conjures dreams of coastlines and sea breezes. A pleasant citrus-forward wine that offers crisp acidity, that can aid in whittling away an arvo in the sun. 

From the Distributor: The vivacity of Sicilian citrus and a hint of pineapple capture your attention, and a luscious texture typical of catarratto makes it perfect to match with seafood. Unfiltered, unfined, vegan, low sulphite.

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$21.00
FRANK CORNELISSEN SUSUCARU ROSATO 2020
FRANK CORNELISSEN SUSUCARU ROSATO 2020

FRANK CORNELISSEN SUSUCARU ROSATO 2020

SICILY, ITALY
BRIGHT FORCE COMPLETE
LEFT OF CENTRE / ORGANIC / 750ML

A crunchy rose/light red led by lifted rosehip, softening fruit and volcanic polish. The weight of the Susucaru is slightly heavier than a rose, bringing with it a density that slowly unravels over the course of the bottle.   

From the Producer: Our rosé is produced with the same philosophy and vinification techniques as all our other wines: skin contact for texture and territorial identity, malolactic fermentation fully finished for density, fluidity and stability. Not only a refreshing summer wine from a blend of Malvasia, Moscadella, Insolia and Nerello Mascalese, as this is a “rosé” which can also be regarded as a light red, like a “Jura” wine, pairing well with a wide variety of dishes.

Our farming philosophy is based on our acceptance of the fact that man will never be able to understand nature’s full complexity and interactions. We, therefore, choose to concentrate on observing and learning the movements of Mother Earth in her various energetic and cosmic passages and prefer to follow her indications as to what to do, instead of deciding and imposing ourselves. Consequently, this has taken us to possibly avoiding all treatments on the land we cultivate, whether homeopathic, organic or biodynamic. Accepting and following nature is our guideline as the divine ability to understand the ‘Whole’ was obviously not given to man as we are only a part of this complex and not God himself.

Our estate was established in 2001, when Etna as a wine region was still undiscovered. Our vineyards are located on the Northern valley of the active volcano Etna, in the oriental part of Sicily. The northern valley is considered today Etna’s top area for single-vineyard (contrada) red wines like the “Côtes-de-Nuits” in Burgundy or Piemonte’s “Barolo” area. The surface area of our estate is approximately 24 hectares, of which 13ha are old vines in the classic free standing alberello training system (Gobelet or bush-vine), 9ha of old vines transformed into modern rows with various widths, approximately 2ha of olive growth and the remainder are fruit trees, vegetables and bush. Although Etna has a tradition in high-density plantation of vines, we search to reduce monoculture and have interplanted various local fruit varieties and keep bees to regain a complex ecosystem. The new vineyards are planted without grafts, using a selection of our original, ungrafted vines. The training system used is the alberello. Buckwheat is used for rebalancing soils low on organic material without recourse to industrial compost, especially important when preparing land for a new vineyard plantation. We avoid soil-tilling as much as possible, although this depends on the vintage and the quantity of water over the winter (recovering of the vines after the production cycle). Our goal is to avoid all treatments whatsoever in the vineyard, orchard and surroundings, in which we succeeded even in difficult vintages such as 2004 and 2005. Unfortunately, there will always be the vintages where treatments with copper sulphate and sulphur are necessary to avoid vines from dying like 2013 and 2015.

Our products are the result of this philosophy and our hands and team. Wines and olive oils which reflect ultimate territorial identity and mineral depth carry the name Magma® and MunJebel®. These are single contrada (cru) and vintage wines and olive oils from various superb terroirs between 600-1.000 metres altitude. Magma Rosso is our “Grand Vin”, produced from only Nerello Mascalese grapes in contrada Barbabecchi. Magma® Olio di Oliva is pressed from perfectly ripe San Benedetto olives from contrada Borriglione.

In order to obtain profound, territorial wines, our grape yields are low, around 300 to 600g per vine for the top vineyards and wines, achieved by pruning very short in the dormant season. On our Grand Vin Magma, every grape cluster is tailored, with tails cut away and unripe or damaged berries delicately hand picked out. We harvest relatively late, in search for perfect phenolic ripeness, starting mid October to early November, effected in multiple passages, to obtain dense and profound wines. The grapes are transformed in a delicate way, fermented with the skins in small neutral tubs to avoid high temperatures during fermentation, which lasts at least until alcoholic fermentation is finished, depending on the quality of the skins, enabling the fermentation to finish perfectly. After this stage, the wines are gently pressed and stored in neutral vessels in order not to absorb any external flavors. The wines destined for early bottling go into larger epoxy decanting tanks whereas the wines destined for longer aging due to higher tannin levels and/or structure age in smaller epoxy tanks of max 2.500 litres, or epoxy coated terracotta vessels buried up to the neck in the cellar in ground volcanic rock.

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$62.00
VINO DI ANNA JEUDI 15 ROSATO  2019
VINO DI ANNA JEUDI 15 ROSATO  2019

VINO DI ANNA JEUDI 15 ROSATO 2019

SICILY. ITALY
RASPBERRY ALTITUDE JUICY
LEFT OF CENTRE / ORGANIC BIODYNAMIC / 750ML

Vines are situated on the Northern slopes of Mt Etna at 800masl. The Rosato is carefully picked and held in a vessel as whole bunches for 4 days.  

From the Producer: Jeudi 15 Rosato was produced from biodynamically grown Nerello Mascalese grapes, hand harvested from two 100 yr old bush vine vineyards located on the north face of Mt Etna. 70% of the grapes came from a beautiful, property, located in the contrada MonteLaguardia, at 800 metres altitude. The rest of the grapes came from Contrada Monte Pomiciaro, near the town of Linguaglossa where the unique red pomace soils impart a distinct floral, lightness to the wine.

As per tradition, both old vineyards are co-planted with a small percentage of Nerello Cappuccio and Alicante, and a mix of indigenous white grapes; mainly Grecanico, Insolia and Minnella Bianca. The vineyards were both harvested in their entirety. Harvest was early October 2020. The whole bunches were carefully placed into various 10hl mastellone (food-grade plastic tubs) for 2 – 3 days with no movement. The bunches were then pressed and fermented to dryness by indigenous yeasts in two Georgian qvevri. Malolactic fermentation was spontaneous. The new wines were left on lees over the winter months. They were then blended at the end of January 201 and bottled without fining or filtration in March 2021.

Orangey/pink in colour, this wine has bright fruit aromas of wild strawberries and flowers. Dry, crisp and fresh on the palate, the red fruit flavours of cranberries, red currants and cherries are coupled with white pepper and green tomato notes. The palate is textural with a fine mineral backbone and sapid finish..

Anna Martens and Eric Narioo made their first wine together on Mount Etna in 2008. In 2010, the couple purchased their first vineyard of old vine Nerello Mascelese in Contrada Crasà, along with a neighbouring, derelict palmento and “deposito”. Today, the family wine estate owns 7 hectares of land spread across the northern slopes of the volcano, which they farm biodynamically. Together, they make a range of wines, expressive of their “terroir”. They also produce Extra Virgin Olive oil and help curate the rare Sicilian black bee.

“Vino di Anna” is a small, family wine estate situated high on the northern slopes of Mt Etna, near the village of Solicchiata. The vineyards are located in different Contrade (historic lava flows) from the picturesque, red, iron-rich pumice soils of Contrada Monte Pomiciaro, near Linguaglossa to Piano Filici where lies the secluded vineyard of “Don Alfio” around and up the volcano to Contrada Rampante, onto Contrada Pirao, which touches the National Park at an altitude of 1000 metres, ending on the north-western side of the volcano with vineyards in Contrade Nave and Tartaraci.

Eric and Anna aim to make wines that are tasty, expressive, true to their provenance and that reflect the growing season that year. All of the vineyards are tended by hand and farmed without the use of any chemicals. Only healthy ripe grapes are harvested by hand, during the months of September and October. There is minimum intervention in the winery. Fermentation is by indigenous yeasts, with no additives, no fining or filtering. Little or no SO2 is used in production. Their combined experience and continued desire to seek typicity, minerality and drinkability is reflected in the glass.
Bright crimson red, this wine has attractive red cherry and wild strawberry aromas.  On the palate it is dry, has plenty of fruit flavours balanced with juicy, ripe tannins, and fresh acidity.

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$63.00
OCCHIPINTI SP68 NERO FRAPPATO 2019
OCCHIPINTI SP68 NERO FRAPPATO 2019

OCCHIPINTI SP68 NERO FRAPPATO 2019

SICILY, ITALY
COULIS DRIVE YUM
CLASSIC / ORGANIC / 750ML

Frappato and Nero D'Avola grown at 280masl. The fruit spends 15 days on skins before being aged in concrete tanks for a handful of months. The resulting wine is youthful and full of vibrant primary fruit. 

From the Producer: SP68 is a road but it is also a young wine. Cool and pleasant, with a delicate taste that it brings the flavour of the sun and the freshness of this land. Everything begun seventeen years ago in the ”Fossa di Lupo” area. A place where the land in the evening becomes redish and is brushed by the Ibleian winds and leans on one side of a road: the County Road 68. A county road like many others, but with a special past. It was once a stone narrow path; three thousand years ago it connected Gela to Kamarina, it travelled- as it still does - through the Cerasuolo di Vittoria roads hills and from Caltagirone continued to Catania and Lentini. There, squeezed between heaven and earth, that road also marked my destiny. In the first hectare of land next to my palmento, in Fossa di Lupo District, others followed.

The firm grew into the Bombolieri, Pettineo and Bastonaca Districts, Yet, everything is still the same as in the first year. Bombolieri is also located on the County Road 68. The vineyard here enlarges and it stoops onto the limestone base of the area, the vineyards are twenty years old if not more, and the court on which the wineries raise themselves is able to trap all the strength of the Ibleian sun. Nowhere else I can feel to have been walking on a coherent road. Never as in Bombolieri I can feel that I'm carrying with me past and future at the same time. It was the oldest wine route ever documented. That road was used by generations of farmers to bring their own wine to the coast.

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BARRACO GRILLO 2019
BARRACO GRILLO 2019

BARRACO GRILLO 2019

SICILY, ITALY
SALINITY TIGHT NUTTY
CLASSIC / ORGANIC / 750ML

A lively Grillo, offering maritime salinity and freshness. A few days on skins and then aged in concrete has given the wine a subtle grip without masking the melon heavy nose.  

From the distributor: From an isolated plot of fifty year old bush vines handed down to him by his father. These are planted over red sand and terra rossa, just a kilometre from the sea. The wine spends two days on the skins before a fermentation in steel and ten months of élevage in concrete vats. This is as old-school as they come, a compact and powerful wine, with a distinctively nutty, saline character.

Nino took over his family’s vineyards in 2004 and from the outset he has worked organically, focussing on the native grapes of his Western Sicily and single vineyard wines, hoping to show others the potential he sees in the region he calls home.

His remote vineyards are spread out up and down the coast and Nino works as hard as any grower we have met, constantly driving his beat up Fiat through the sand dunes to check on his plants. In the cantina his aim is simply to guide the wine from vineyard to glass.

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$68.00
ALESSANDRO VIOLA NERO D'AVOLA ROSÉ 2020
ALESSANDRO VIOLA NERO D'AVOLA ROSÉ 2020

ALESSANDRO VIOLA NERO D'AVOLA ROSÉ 2020

SICILY ITALY
QUENCHING WATERMELON OREGANO
LEFT OF CENTRE / NO SO2 / ORGANIC / 750ML

How satisfying the fragrant, refreshing and mineral wines are from Alessandro Viola. Following in his fathers footsteps, these are wines full of character. They have a simple rusticity with refreshing clean edge acidity. The rosé is made from 100% Nero d'Avola from some of his younger vines grown in clay and sandy soils 250 meters in elevation. The wines are wild fermented and aged in steel tank for 6 months before bottling. No so2 is added. The wines are bright and taste like crunchy watermelon juice, seed and all, seasoned with white pepper and wild Sicilian mountain herbs. How good.

From the distributor: Alessandro Viola father’s was a vine grower although other than a few bottles of homemade wine he never saw the fruit of his hard work in the vineyard into bottle. Alessandro was fascinated in grape growing from an early age and after a few vintages of self-teaching he decided to get a formal education and study oenology. During his university studies he steered away from the mechanical side of winemaking he was being taught and decided to study the science. The idea that nothing needed to be added or taken away from the wine if the grapes, soil and winemaking were all working together became his mantra. After his university degree he worked in the north of Italy and then for a larger winemaker on Mt Etna, however he had never forgotten the wines he had made before, without anything added and made by hand. So he started making wine for himself, first with a friend Uva Tantum, and now alone using his name Alessandro Viola. He cultivates 7 hectares of organically managed vines worked strictly by hand. The vineyards are located in 2 areas, the first in Pietra Rinosa close to Alcamo in the north-western tip of Sicily, the soil is made of clay and the vineyards sit at 200m above sea level taking a large influence from the ocean. The second vineyards in Fastuchera are higher at 400 meters; the soil is calcareous producing more minerals driven and finer wines. He is strictly committed to growing and championing local varieties. Catarratto, Grillo, Nero D’avola and Nerello Mascalesse make up his repertoire. We are delighted to be bringing Alessandro’s hand made wines to Australia. His style is unique and his commitment to organic practices and no additions is something to behold.

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