Nicosia Nerello Mascalese Bio

Is there a more dynamic place to make wine in Italy than on Mount Etna in Sicily? Cantine Nicosia is based at the foot of Etna, on the east coast of Sicily, where Carmelo Nicosia, along with his sons Franceso and Graziano (5th generation), have developed their family business into one of the area's most important wine producers. Their Trecastagni winery is where tradition meets ultra-modern technology.

Trecastagni, at the base 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 whites. The extraordinary wealth of minerals found in Etna's volcanic soils can be credited with the very rich flavour and unique character of the wines produced here.

Just a few miles from the southernmost tip of the Italian peninsula is the lively agricultural centre of Vittoria and the Contrada Bonincontro district - home to the large and impeccably groomed Cerasuolo di Vittoria vineyards planted exclusively with Nero d’Avola, Frappato and Syrah.

A proportion of Cantine Nicosia’s vineyards are certified organic by SIDEL, and its wines are certified as vegan by the Istituto Certificazione Etica e Ambiente.

Nerello Mascalese,

From Nicosia's organically farmed vineyards on the slopes of Mount Etna. Vinea are grown on lava terraces in volcanic soils rich in minerals, 550-650m above sea level.

After hand-harvesting, mid-October, the grapes are macerated and fermented for 10-15 days at controlled temperature in stainless steel. The wine then spends around 4 months in bottle before release. No added sulphites.

Delicate, complex aromas of wild strawberry and redcurrant with lightly floral notes. Fresh bitter cherry and red berry fruit on the palate with fresh acidity and a touch of spice on the dry, sappy finish.

Great with aubergine parmigiana, tagliatelle with Porcini mushrooms and other flavoursome pasta dishes.