Nicosia Grillo Sicilia DOC

Produced from carefully selected Grillo grapes, organically farmed in southeast Sicily in predominantly clay soil. After hand harvesting and destemming the grapes are gently pressed. Fermentation takes place in stainless steel at 15-18° for 15-20 days, and the wine remains in bottle for a couple of months before release.

Cantine Nicosia is based in the Etna region, on the east coast of Sicily - home to some of the country's more premium and interesting wines. Here Carmelo Nicosia, along with sons Franceso and Graziano (5th generation), have developed their family business into one of Etna's most important wine producers. Their Trecastagni winery is where tradition meets ultra-modern technology.

Trecastagni, at the foot of one of the extinguished craters dotting Mount Etna and at an altitude of around 700m, is home to the ancient vineyards of Monte Gorna, with their distinctive lava terraces. The vineyards have been completely restructured and replanted, focusing on the native varieties used for Etna DOC wines: Nerello Mascalese and Nerello Cappuccio for the red, and Catarratto and Carricante for the white. The extraordinary wealth of minerals found in Etna's volcanic soils can be credited with the very rich flavor and unique character of the wines produced here, which include not only the classic Etna Rosso and Etna Bianco, but also those made from international varieties such as Pinot Noir.

Just a few miles from the southernmost tip of the Italian peninsula is the lively agricultural center of Vittoria. In the heart of this area historically devoted to making high-quality wines, the Contrada Bonincontro district is home to the large and impeccably groomed Nicosia vineyards planted exclusively with Nero d’Avola and Frappato, the two native varieties used to produce Cerasuolo. The grapes produced here display particularly concentrated aromas that are beautifully expressed in monovarietal wines, but are also wonderful blended with the Sicily’s quintessential grape, Nero d’Avola.