Tenute Nicosia Contrada Monte Gorna Etna Rosso DOC

Nerello Mascalese and Nerello Cappuccio grapes are grown on volcanic soils, very rich in minerals, and scattered with small stones called 'ripiddu' which are commonly found in volcanic areas. The vines are planted at an altitude of 700-750 m above sea level, and with a south-easterly aspect. Grapes are hand harvested in mid-late October. Maceration takes place for approximately 10-15 days at a controlled temperature of 24-26°C. Vinification takes place mainly in stainless steel vats, 50% of the wine stays 5-6 months in barrique and a further 5-6 months in large oak casks; the ageing is completed by 6 months in bottle.

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.