Sicily

Catarratto Li Ciuri is produced in the areas of western Sicily with Catarratto grapes.

Harvested between the months of August and September, the grapes are transferred to the cellar and carefully selected in order not to lose their aromatic fragrance. Soft pressing prepares them for fermentation at controlled temperatures. The wine is then stored in steel for ageing and preserved from any oxidative contact that would compromise its typical aromatic charge. Bottling follows for a subsequent phase ...

Terre Siciliane Inzolia is another piece of the 'Li Ciuri' mosaic, the wine project that enhances Western Sicily with colours and scents that indicate all the island identity expressed in the taste and cultural typicality of the region.

Made with the oldest white grape variety in Sicily, the Inzolia grapes are harvested in mid-September and vinified in purity. The wine ferments in steel at a controlled temperature for at least ten days and ends the ageing with a period of rest in the bottle.

Very ...

Li Ciuri's Lu Meli rosé wine is a 100% Nero d'Avola. A riot of colours that are enhanced in a colourful mosaic, "Li Ciuri", the flowers, in the Sicilian dialect, represents a tribute to the terroir of origin, both in the label that recalls the Caltagirone majolica, and in the name, which weaves an authentic link with Sicily.

Nero d'Avola grapes are harvested and selected between late August and early September. The bunches are de-stemmed and vinified in thermo-regulated steel tanks, where the mus...

The Grillo SurSur of Donnafugata was born in vineyards located in the hilly hinterland between Marsala and Salemi, in the heart of south-western Sicily.

It is produced with 100% Grillo grapes, harvested and selected by hand at the end of August. After a soft pressing, the must ferments in stainless steel tanks at a controlled temperature of 14-16 ° C. Subsequently the wine ages first in steel for 2 months and then for another 3 months in bottle before being marketed.

SurSur has a bright straw yell...

Mamarì di Fina originates from vineyards located at a height of 750 meters above sea level, in the heart of Western Sicily.

It is produced from pure Sauvignon grapes harvested in August. The vinification takes place exclusively in steel containers, including aging, in order to protect its characteristic freshness. The wine rests for a further 6 months in the bottle before being placed on the market.

Pale straw yellow in color, intense vegetal scents are perceived on the nose, among which green pep...

The Nozze d'Oro of Tasca d'Almerita was born in the Barbabietole and Santa Tea vineyards located in the Regaleali estate, in the province of Palermo.

It is produced with Insolia and Sauvignon grapes, harvested by hand between the end of August and the end of September. Fermentation takes place in stainless steel tanks at a controlled temperature of 16-18 °C for 15 days. Subsequently, the wine ages in the same containers for 4-5 months before being bottled.

The Nozze d'Oro is characterized by an in...

The Grillo of the Nicosia company is an organic wine classified as 'bio vegan wine'.

The grapes grow on medium-textured soils, mainly clayey. Manual harvesting is followed by de-stemming and soft pressing. The must ferments for a maximum of 20 days at a controlled temperature and ages in steel. This is followed by a 2-month rest in the bottle before release.

Beautiful bright straw yellow color, it immediately presents a charge of floral and citrus notes, with some green shades of nettle to finish ...

Etna Bianco Alta Mora from the Cusumano winery is produced with pure Carricante grapes, espalier grown in about 8 hectares of vineyards that extend along the Praino district in the municipality of Milo and on the fresh land of the Verzella district of Castiglione di Sicilia.

The harvest takes place entirely by hand in the second ten days of October. After a soft pressing of the bunches, the must ferments in steel at a temperature of 18-20 ° C, remaining in the same containers for 4 months on its ...

The Contrada PC white wine is produced by Passopisciaro, a winery created in 2000 by Andrea Franchetti with the project of producing wines from the districts of Etna, in the municipality of Castiglione di Sicilia.

The wine is produced from 100% Chardonnay grapes, which first undergo a cold maceration of 24-36 hours. Fermentation takes place in 15 hl barrels, while the subsequent refinement takes place for 10 months in large wooden barrels.

Golden yellow in color, the nose is dominated by aromas of...

Il Vivace di Cantine Birgi is a white wine that represents the authentic and innovative essence of Sicily, made with a blend of native white grapes. The combination of typical varieties of the region allows to obtain a fresh and aromatic white, capable of evoking the luminous atmospheres of the island and its extraordinary biodiversity.

The grapes are vinified with techniques that respect their identity and aromatic characteristics. After fermentation, the wine is aged for a short period in steel...

Fiano di Mandrarossa is a white wine, the fruit of one of the most appreciated vines of southern Italy that expresses in the terroir of Menfi the suggestions of a new Sicily. Its flavor resulting from the action of the sea breezes that caress the vineyards is associated with the wind and the sea that characterize the Sicilian beaches.

The harvest takes place during the second week of September. After a short period of cold maceration, the must ferments for 15-20 days at a temperature of 16-18°C, ...

The Contea di Sclafani Spumante Brut Classic Method of Tasca d'Almerita is sourced from the Cava Rina vineyards located in the Regaleali Estate, in the province of Palermo.

It is produced exclusively with Chardonnay grapes, harvested during the month of August. The sparkling wine is produced according to the classic method, with a refermentation in the bottle at a controlled temperature, with ageing for 24 months on its own yeasts.

It is characterized by a golden yellow colour, with a fine and con...

Munti's Etna Rosato Lenza is a Nicosia company wine produced with Nerello Mascalese grapes.

The vineyards located at an average altitude of 720 meters above sea level are grown on volcanic sands rich in minerals and very draining. Large daily temperature variations assist the growth of the grapes in order to start harvesting by the third week of October. The grapes are left to macerate for 24 hours in the cold and fermented for a maximum of 25 days. This is followed by an ageing in steel and in t...

The Nero d'Avola of the Nicosia company is an organic wine classified as 'bio vegan wine'.

Nero d'Avola grapes are carefully selected before proceeding to maceration and subsequent fermentation in steel. The wine ages a further three months in the bottle before being marketed.

Intense ruby red color with violet reflections, it expresses notes of ripe cherry, currant and plum on the nose. Compact and delicate on the palate, it gives softness and gustatory harmony for a structured and persistent sip...

The Grillo SurSur of Donnafugata was born in vineyards located in the hilly hinterland between Marsala and Salemi, in the heart of south-western Sicily.

It is produced with 100% Grillo grapes, harvested and selected by hand at the end of August. After a soft pressing, the must ferments in stainless steel tanks at a controlled temperature of 14-16 ° C. Subsequently the wine ages first in steel for 2 months and then for another 3 months in bottle before being marketed.

SurSur has a bright straw yell...

Mandrarossa dry Zibibbo is a Sicilian wine made from one of the most representative white berried varieties of the region, otherwise called Moscato d'Alessandria.

The grapes are harvested during the second week of September. After cryomaceration lasting 4 hours, the must ferments in temperature-controlled steel vats for 15-20 days. The wine then ages in steel for 4 months.

In the glass it has a straw yellow color. The bouquet expresses aromas of almond, apricot and orange blossom. On the palate it...

This Grecanico Dorato belongs to the Costadune di Mandrarossa line, pure and authentic expressions of the Sicilian territory recalled in the aromas and defined in the taste. Born in Menfi, from vineyards with south and south-east exposure that grow on soils of a predominantly calcareous nature.

It is produced with hand-picked grapes in the third week of September. The clusters undergo a short cold maceration and then carry out alcoholic fermentation for 15-20 days at a temperature of 16-18 ° C. T...

Gaudensius Blanc de Blancs by Firriato is a Metodo Classico sparkling wine that comes from an exclusive blend of Carricante and Chardonnay grapes, the first from the volcanic sandy soils of Etna of the Cavanera Etnea estate, the latter from the Borgo Guarini estate with more soils or less rich in skeleton. The maturation of the bunches is deliberately slowed down by increasing the leaf coverage of the vine rows, protecting the grapes from direct exposure to sunlight, thus promoting a greater con...

The Alantarìa di Nicosia sparkling wine is born in Sicily from 100% Inzolia grapes.

The grapes are softly pressed, and then proceed to a static decantation at a controlled temperature of 48 hours. The must is subsequently fermented with the addition of selected yeasts and then made sparkling in steel tanks according to the Charmat method.

The sparkling wine appears straw yellow in color and with a fine and persistent perlage. The nose opens on aromas of ripe yellow fruit, from apple to peach, as w...

The Etna Bianco from Neri is a prestigious white wine, produced in the Linguaglossa area on volcanic soils that give it a unique character. Made from a blend of Carricante and Catarratto, this wine reflects the best of Sicily's native grape varieties.

Vinification takes place in traditional white style using temperature-controlled stainless steel fermenters at 14°C, while aging occurs in stainless steel for 3-4 months. The alcoholic fermentation is carried out with selected yeasts to preserve the...

This red wine produced by the Neri company originates in the heart of Etna, in the Linguaglossa area, where the vineyards of Nerello Mascalese and Nerello Cappuccio benefit from a unique volcanic terroir. The vineyards, located at 700 meters above sea level with an east-facing exposure, are characterized by an age ranging from 5 to 25 years, offering a balance of freshness and complexity.

Vinification occurs according to traditional methods, with fermentation in open fermenters and a maceration p...

Caravaglio's Malvasia Occhio di terra is a white wine made 100% from Malvasia delle Lipari grapes.

The grapes are harvested in the first half of September and vinified in temperature-controlled tanks, remaining in contact with their skins for approx. 10 days. The fermentation of the grapes takes place exclusively on autochthonous yeasts at a controlled temperature. After the alcoholic fermentation follows the malolactic fermentation. The wine obtained remains on its fine lees for about 6 months.

I...

Guardoilvento is Petro Caciorgna's Etna Rosso which best expresses the sense of altitude, winds and proximity to the volcano with its stony and dark soils.

Grown with sapling, the volcanic and sandy soils release thickness and personality to the Nerello Mascalese grapes which, after alcoholic and malolactic fermentation in steel, are refined in second passage French oak barrels. A further 3 months bottle aging gives the wine stability and depth.

Ruby red in color with violet reflections, this wine...

Guardoilvento is Petro Caciorgna's Etna Bianco from the volcanic soils of Etna and obtained from Carricante grapes.

After harvesting, the grapes are macerated for a short time without following any malolactic fermentation. The wine ages for eight months in second passage French barriques.

Straw yellow in color, it has hints of citrus, cedar and thistle, for a mineral and soft taste, with a return of tropical fruit such as peach and pineapple. Able to offer a full and tasty sip, it combines the rig...

The Etna Rosé Brut Classic Method of the Sosta Tre Santi di Nicosia line was born in vineyards located on the southeastern slope of Etna. In 2022 it was named by Wine Enthusiast in 95th place among the 100 best wines in the world.

It is produced exclusively with Nerello Mascalese grapes, harvested and selected entirely by hand between the end of September and the beginning of October. After a soft pressing with a short cold maceration on the skins, the must ferments in stainless steel tanks at a ...

The Rina Ianca di Santa Tresa white wine is born in vineyards located in Sicily, in the province of Ragusa, from Grillo and Viognier grapes. In Sicilian dialect “Rina Ianca” means “white sand”.

The grapes are first kept in a cold room for one night. They are then softly pressed and sent to fermentation in thermo-regulated steel vats. The refinement takes place in steel for 4 months.

Straw yellow in color with greenish reflections, it expresses itself on the nose with hints of peach, apricot and ci...

The Etna Rosso Contrada Arrigo from Neri is a refined and elegant red wine, produced in the Contrada Arrigo, on shallow volcanic soils with low skeletal presence. Made 100% with Nerello Mascalese, this wine comes from vineyards aged between 30 and 65 years, located at an altitude of 700 meters.

The vinification is done in a traditional red style, with manual punchdowns in open fermenters and a maceration of 8-10 days. The aging lasts 11 months in French oak barriques of second and third use, addi...

The Nero d'Avola of the Nicosia company is an organic wine classified as 'bio vegan wine'.

Nero d'Avola grapes are carefully selected before proceeding to maceration and subsequent fermentation in steel. The wine ages a further three months in the bottle before being marketed.

Intense ruby red color with violet reflections, it expresses notes of ripe cherry, currant and plum on the nose. Compact and delicate on the palate, it gives softness and gustatory harmony for a structured and persistent sip...

The Frappato of the Nicosia company is an organic wine classified as 'bio vegan wine'.

The vineyards are located at an average altitude of 200 meters above sea level and grow on predominantly sandy soils. After the manual harvest of the grapes in September, a maceration of at least 10 days and a fermentation of 15 days at a controlled temperature follow. The wine ages first in steel, then 2 months in the bottle.

Ruby red in color with violet reflections, it immediately expresses the vivacity of re...

The Insieme di Santa Tresa red wine is born in vineyards located in Sicily, in the province of Ragusa, from pure Nero d'Avola grapes without the addition of sulphites. The name is due to the collaboration between Santa Tresa and a South African winery that produces sulphite-free wines.

The grapes are destemmed and softly pressed. The vinification takes place in steel vats and lasts approx. 15 days. The refinement takes place in steel for 2-3 months.

Intense ruby red in colour, it expresses itself ...

The Bayamore Bianco di Bianchi from the Firriato winery is a blend of very peculiar varieties typical of Western Sicily, collected in the Borgo Guarini estate located in the countryside of Trapani.

The three varieties are harvested in separate periods at the right degree of ripeness. After a soft pressing of the bunches, the must ferments in steel at a controlled temperature. Aging on the noble lees for 3 months follows and for another 2-3 months in the bottle.

Straw-yellow colored wine with green...

The Etna Rosato of the Muruasiccu winery was born on the volcanic soils of the slopes of Etna, in the locality of Passopisciaro and Santo Spirito.

The wine is produced from 100% Nerello Mascalese grapes, harvested manually in early October. Once the grapes have been softly squeezed, after a very fast maceration in the press, the must obtained is separated from the skins and cold decanted. Subsequently, it is vinified in thermoregulated steel tanks for at least 15 days. Ageing takes place in steel...