Sicily

"In 2001, I completed an in-depth research of the soils of Etna which highlighted the diversity of texture, profile and chemical composition of ea...

An aromatic and fresh expression of Grillo from Sicily. There is distinct minerality and notes of blossom, herbs, citrus and tropical fruits. These...

A blend of Frappato and Nero. Here, once again, we have a fine balance of power and finesse, but the balance here is off the charts. It is velvety...

Made from organically grown Carricante from 70 year-old vine and vinified in stainless steel. Name of the estate comes from the red, iron-rich soil...

Mt. Etna in a bottle that will blow your mind!  The words for mountain in the Sicilian dialect (mun) and Arabic (jebel), Munjebel represents the ex...

Eric Asimov says, "I often find nero d’Avola a tough grape to love. While I have had some great varietal examples, like Arianna Occhipinti’s, too o...

The french term Glou Glou for a Sicilian wine. But a very applicable term. Unbelievably drinkable, especially with a slight chill. Flavorful notes ...

This is as easy as a Sunday morning, ripe juicy cherry flavors with a hint of savory basil, low tannins and moderate acidity.  Too often Frappato g...

Mt. Etna in a bottle that will blow your mind!  The words for mountain in the Sicilian dialect (mun) and Arabic (jebel), Munjebel represents the ex...

Mostly Grillo with some Catarrtto. Super maritime freshness––salinity now!!!––with exotic green tropical fruit, Asian citrus fruits and minerality ...

Real surprise for the price. Ultra alive fruit and earth make this a splendid display of Etna Rosso in it's most humble yet glamorous mode of being.

A blend of Nero and Frappato. More grimy than the straight Frappato with less intensity but still incredibly solid and a great alternative to the h...

A blend of Nero and Frappato. More grimy than the straight Frappato with less intensity but still incredibly solid and a great alternative to the h...

Camur-ria, Sicilian for ‘trouble,’ Sicilian sun and wind, organic grapes, maceration on the skins, and spontaneous fermentation in neutral barrels....