The Funaro siblings are working with an eye towards sustainability - with fruit orchards, vegetable fields, olive groves, and of course, vineyards on their property here in Sicily. This Zibibbo is aromatic and floral, with notes of honeysuckle and seabreeze.
Natural old-vine Frappato/Perricono from Etna's volcanic soils? In a liter bottles? Yes please! This Sicilian party bottle is super fun to share (or not). Think juicy plum and ripe blackberry, smoked rosemary and baking spices. These young stars of Italy's natural wine scene have Frank Cornelissen looking over his shoulder! Buy a few bottles before it's all gone. Bio wines this good sell fast!
One of Italy’s hottest and most versatile varieties, Frappato is finally having its moment. Giving up entrancing aromas of bright red fruits and herbs, it has an unmistakably herbal character offering nuance alongside its snappy fruit. Think lavender, fresh mint, and bright cherry. Try it cool with fish.
Lifted aromatics and electric intensity - this is a bottle for a table covered in food and lined with friends. These vineyards have been in the family since 1860. Flavia and Giacomo have all that history behind them. They know how to get out of the way and let the vines sing a (Sicilian) pop song. Orange blossom, pink grapefruit, honeysuckle - this is very fun to drink!
The blend consists mainly of old-vine Carricante and Cataratto, fermented on the skins for four days in a nod to Etna tradition. We can’t talk about Sicily without mentioning the gorgeous volcanic soil present here on the slopes of Mount Etna. It brings an incredible structure and memorable minerality to the bottles.
Pianogrillo Cerasuolo di Vittoria Curva Minore 2020
Cerasuolo di Vittoria is Sicily’s first-ever DOCG classified wine, and will always contain a near-equal blend of the island’s star grapes, Nero d’Avola and Frappato. The result is magical. Deep spiciness and lifted fruit blend effortlessly to create an intoxicating bottle that is perfect for dinner parties, date nights, and conversations that last deep into the evening.
A concert pianist and painter, Lorenzo Piccione of Pianogrillo treats his farm as a work of fine art by ensuring that every aspect is run sustainably. This bottle immediately transports the drinker to the sunny green plain Pianogrillo overlooks from its perch on the hill with bright acidity and herbaceousness.
In the 1980s, Chiara Vigo’s family vineyard was narrowly missed by a stream of lava from one of Mount Etna’s especially aggressive eruptions. Consequently, Fattorie Romeo del Castello’s 14-hectare estate is now surrounded by a 20-foot wall of lava. Their fantastically mineral wine is a perfect reflection of this dramatic vineyard landscape. This Rosé is savory, complex, and not-to-be-missed.
Fabio Ferracane doesn’t mind switching things up. Every year is different, the Sicilian producer says, so the only way to truly make great wine is to listen to the vines, the land, and the weather of that particular season, and adjust your plan accordingly. Guancianera is made from the red grape variety Nero d’Avola, and spends eight days on its skins and 11 months aging.
Guanciabianca is made from Catarratto, a white grape native to Sicily that dominates much of the island’s vineyards. It’s been predominantly used as a blending grape, but producers like Fabio who give it the attention and care it needs are capable of creating truly impressive wines with Catarratto. Spritzy and bright, it’s a natural aperitif wine.