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

ℹ️ This wine is a blend of 60% Nero d'Avola and 40% Frappato from estate vineyards in the appellation of Vittoria of Sicily, Italy. The vineyard is certified organic, but they do work Biodynamically as well.  The average vine age is 25 years old. The grapes are hand-harvested. The indigenous yeast fermentation takes place in unlined terracotta amphorae. The wine is aged in amphorae for 9 months and then rested in the bottle for 3 months before release. Pithos is the Greek word for amphora.

👃 Medium+ intensity on the nose. Aromas of ripe strawberry, sour cherry, raspberry, rhubarb, peony, elderflower, gamey, and slight lambic sour beer

👄 The wine is dry, medium acidity, medium round tannins, med alcohol (12%), and medium+ body. A medium length finish of strawberry, rhubarb, and florals.

🔔 Initially, when this wine was opened, it was extremely "Natty," showing sour beer and yeasty funk than anything else. However, with a fair amount of air, this started to open up. The Frappato is the star of the show, showing those seductive floral notes, and it married well with the ripe and earthy notes of the Nero d'Avola. Overall, I prefer the Cerasuolo di Vittoria bottlings from COS.

 2018 COS - Pithos Rosso @aziendaagricolacos ℹ️ This wine is

2015 Occhipinti - SP68 Bianco Sicilia IGT (89 pts)

See 📺 video review 👉 https://youtu.be/3LD7OktPNtU ·

 2015 Occhipinti - SP68 Bianco Sicilia IGT (89 pts)

2015 Occhipinti - SP68 Rosso Sicilia IGT (87 pts)

I’ll describe this wine as taking a sip of pure mountain spring water. Uncontaminated. Feels cold and refreshing. It resembles breathing in on a frosty morning. Crispy.

A sensation that should be deemed healthy...simple...

Lino Ramble is a McLaren Vale winery that in their words “have a love affair with all things Mediterranean”, Grillo is an ancient Sicilian white grape variety. The fruit for this wine is sourced from the very first McLaren Vale plantings of Grillo grown by Chalk Hill Viticulture in their Lanark’s Vineyard on Chaple Hill Road.

Definitely this grape is perfect for the McLaren Vale environment and I’ll be drinking a lot more.

 Lino Ramble 2018 Solitaire Grillo McLaren Vale Rating: B+

𝑰𝒅𝒅𝒂 𝑩𝒊𝒂𝒏𝒄𝒐, 2019

My first try from the new joint venture between world famous “Mr. Barbaresco”, Angelo Gaja, and Alberto Graci from Graci on Etna, who joined forces to produce wines on the south facing slopes of Mount Etna with their first vintage released in 2017 - Idda Etna Rosso. First release of the Bianco was 2018.

The name, Idda (meaning “she” in Sicilian), is also the name the locals have given to Mount Etna – the Sicilians attribute a female nature to the mountain: a strict yet generous mother.

The grapes are harvested from 4 ha. organically grown plots located in the altitude of 700-800 meters amsl.

Whole bunch pressed and fermented in a combination of 10 hl. oak barrels and steel tanks, followed by 12 months in same kind of containers.

I know nothing about the label design, but I think it might be Etna seen from above...(?).

The nose is very expressive and in great harmony offering fruity aromas of ripe peach, grape fruit, banana peel, honeydew and tropical wine gums followed by greener notes of cress, fennel, freshly mowed lawn and pressed white flowers. It’s all complimented by a sick volcanic minerality (slightly smoky) and chalky quarry. The oak brings a nice buttery and Pecorino-like element.

The palate is medium-bodied, dry, soft and round with a crispy “crescendo-acidity” (gradually increasing in the mouth) offering fresh peach, lemon juice, mild malo, cress, white pepper, grass with salt and a hint of salmiak in the, very long, finish.

Summarized, this wine shows great balance of fruit, malo and minerality with a nice perfumed touch. Delicious on its own, but would be sick with fresh seafood. Complex and harmonious.

 ⭐️91/100⭐️ 𝑰𝒅𝒅𝒂 𝑩𝒊𝒂𝒏𝒄𝒐, 2019 📍Etna, Sicily, Italy 🇮🇹 🍇 100%

🍇Field blend (Carricante, Cataratto, Grecanico & Minella)

On Mount Etna, a viticultural area with a  very unique terroir - dark volcanic soil - rich of minerals and nutrition for the vines, Danish Anne-Louise Mikkelsen found it perfect to settle down and start producing wine in her own name after many years in the wine industry.

The grapes of this Bianco come from the vineyards of Santo Spirito and Schiara Nova located on the northern side of Etna, 750m. above sea level. The vineyards are classified for production of red wines (Etna Rosso D.O.C.), which is why Anne-Louise can’t call her wine Etna Bianco D.O.C., but has to clasify it by the less specific name: Bianco Sicilia I.G.T..

The wine has a very charming balance between freshness, minerality and malo.

The aromas are quite mild, but there are clearly some minerality and mango yoghurt thing going on.

The palate again is quite mild (but delicious though) with pineapple, lemon zest, light toast, grass and yellow apple. Almost reminds me a bit of a Verdejo - just with higher minerality and a bit more complex structure.

It’s super smooth and a bit creamy, but with enough acidity (and saline) to make balance.

 Tenuta di Aglaea Bianco Terre Siciliane, 2016 - Etna

𝐂𝐎𝐒 𝑭𝒓𝒂𝒑𝒑𝒂𝒕𝒐, 2017

In 1980, three students, Giambattista Cilia, Giusto Occhipinti and Cirino Strano (thus the name; COS), took over Joseph Cilia’s family winery in Bastonaca (close to Vittoria, South-East Sicily) and became some of the  youngest winemakers in Italy - and most revolutionary for their region.

Today COS is run by Cilia and Occhipinti with biodynamic and natural principles, and with both modern and traditional Sicilian-winemaking (amphora etc.).

The grapes are hand harvested from biodynamic vineyards located around Vittoria (South-East Sicily) in 230 MAMSL.

Spontaneous fermentation on the skins in concrete tanks, and aging in concrete tanks for 12 months to preserve the fruit-driven profile.

Only a tiny amount of sulphur is added, it’s vegan, unfiltered and unfined.

The bouquet is somehow super light yet quite intense offering dried cranberry, sugared redcurrant, rooibos tea, orange oil, dried blood orange peel, green olives and a scent of Cola. It’s a little perfumed reminding me of a floral day cream.

The palate is ultra light, almost water-like, but still with some depth with a lovely prickling acidity and super mild tannins. Super juicy! I get some redcurrant juice, raspberry sorbet, raw liquorice and menthol. It’s pretty mineral but in general very primary fruit-driven.

 ⭐️88+/100⭐️ 𝐂𝐎𝐒 𝑭𝒓𝒂𝒑𝒑𝒂𝒕𝒐, 2017 📍Vittoria, Sicily, Italy🇮🇹 🍇

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

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

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

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

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

 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

“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

Agile and lively, lighter and more delicate than previous vintages 🌋🍇 Frank Cornelissen states: “skincontact for texture and territorial identity, malolactic fermentation fully finished for density, fluidity and stability.

Fermentation begins with a pied-de-cuve using only indigenous yeasts and skin contact for about 10 days, aged in 2500 liters to 7000 liter neutral epoxy tanks.

Ruby coral in colour, with aromas of mandarin orange, red apple, strawberry, cinnamon, clove, smoky earth and a trace of licorice.

Red currant, pomegranate, wild raspberry, red apple, hibiscus along with a shake of black pepper and a wisp of smoke are glossed by bright acidity.

Tangy red fruit and vein of tarry earth linger between each sip.

Blend of Malvasia, Moscadella, Cattaratto, Nerello Mascalese

Frank Cornelissen ‘Susucaru’ Rosato Terre Siciliane IGP 2018

 Agile and lively, lighter and more delicate than previous

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

Finally, sunny skies and starting to look like Spring. Getting the gardening gloves out and celebrating with one of my fave Rosé.

Aromas of strawberry, raspberry, a squeeze of citrus, and clean sea breeze. Flavours reflect the aromas, with strawberry, cherry, watermelon and fresh citrus acidity. Fruit and saline minerals highlight the crisp, dry finish. Fruity and refreshing [especially with its moderate alcohol level], great on its own or with summer foods, always a fantastic value.

12% Alcohol 🍷Tasca d’Almerita ‘Regaleali Le Rose’ Terre Siciliane IGT 2017

 Finally, sunny skies and starting to look like Spring

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

Vineyards on the northern side of Mt Etna are farmed organically and biodynamically with little intervention.

The vineyards combine Giovanni Raiti’s family property in Linguaglossa, along with Pietro Di Giovanni’s land in Solicchiata.

Grapes had eight hours of skin contact before undergoing fermentation with indigenous yeasts, aged in stainless steel vats for eleven months and then an additional 3-4 months in the bottle before release.

Deep gold in colour with aromas of apple, brioche, lemon, candied ginger, toasted nuts and sea spray.

Lemon, nuts, pineapple, ginger, sea salt minerality fill up the creamy texture and are accented by bright acidity.

Citrus and almond biscotti linger on the silky finish.

Carricante 70%, Catarratto 20%, Grillo 10%

 Vineyards on the northern side of Mt Etna are farmed

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

Strawberry, cherry, red currant glide atop a savory undercurrent, wrapped around a spicy core. Fresh acidity, good tannins and a hint of earth meld into summer woods and spice on the plush finish.

Valle dell’Acate Cerasuolo di Vittoria DOCG 2013

Paired with wood oven arugula, mozzarella, ricotta and basil pizza.

 Strawberry, cherry, red currant glide atop a savory

Aromas of rose, candied orange, Morello cherry, raspberry and Brothers Johnson funk.

Morello cherry, blackberry, orange, red apple, pomegranate, crushed white peppercorn and hibiscus are framed by fresh acidity and light, grippy tannins.

A vein of lead minerality runs thru to the dry, fruity finish.

Vibrant, engaging and delightfully gluggable.

Frank Cornelissen ‘Susucaru’ Terre Siciliane Rosato IGP 2016

 Aromas of rose, candied orange, Morello cherry, raspberry

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

From pioneering Belgian winemaker Frank Cornelissen , on the north slope of Mount Etna in Sicily. ‘Susucaru Rosso’ is the re-named ‘Contadino’.

With a vision of crafting “liquid rock”, he does not use any treatments of any type in the vineyards, nor does he add anything, including sulphur, during the winemaking process.

Vines are an average 50 years in age. Fermented with indigenous yeasts and skin contact for about 60 days, aged in neutral epoxy tanks 2500 liters to 7000 liters.

Ruby-garnet in colour, very aromatic, with cinnamon, clove, star anise, orange peel, cherry, plum, red flowers, smoke and tarry earth.

Atop a hill overlooking the town of Faro in the northeast

2018 COS - Pithos Rosso @aziendaagricolacos ℹ️ This wine is

2015 Occhipinti - SP68 Bianco Sicilia IGT (89 pts)

2015 Occhipinti - SP68 Rosso Sicilia IGT (87 pts)

Lino Ramble 2018 Solitaire Grillo McLaren Vale Rating: B+

⭐️91/100⭐️ 𝑰𝒅𝒅𝒂 𝑩𝒊𝒂𝒏𝒄𝒐, 2019 📍Etna, Sicily, Italy 🇮🇹 🍇 100%

Tenuta di Aglaea Bianco Terre Siciliane, 2016 - Etna

⭐️88+/100⭐️ 𝐂𝐎𝐒 𝑭𝒓𝒂𝒑𝒑𝒂𝒕𝒐, 2017 📍Vittoria, Sicily, Italy🇮🇹 🍇

Respect for nature, low intervention and organic farming

Another gem from southeastern Sicilian, iconic pioneers

Fermented with indigenous yeasts, un-refrigerated and

Holistic viticulture guru of Sicily, Alessandro Viola

Count Lucio Tasca is a leader in eco-sustainable farming

Sisters Marilina and Federica Paternò are devoted to low

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

Love that somm extraordinaire @eabt7 chose this to cool

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

Agile and lively, lighter and more delicate than previous

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

Renowned for his holistic approach to viticulture

Finally, sunny skies and starting to look like Spring

Vineyards are in the Solicchiata contrada, facing north

Azienda Agricola COS is now legendary for their revival of

Vineyards on the northern side of Mt Etna are farmed

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

Strawberry, cherry, red currant glide atop a savory

Aromas of rose, candied orange, Morello cherry, raspberry

From a single, ungrafted vineyard planted in 1925 in

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

From pioneering Belgian winemaker Frank Cornelissen , on

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

Filippo and Nancy Rizzo passionately craft low