100% Carricante from less than .5 hectares of small vineyards (niche means small in sicilian dialect). This ages partly in 10HL botti and part in stainless steel. All of the vineyards are on the north side of Etna from 700 to 1000 meters above sea level. Intense minerality, structured brilliant white. 200 cs produced.

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100% Carricante from less than .5 hectares of small vineyards (niche means small in sicilian dialect). This ages partly in 10HL botti and part in stainless steel. All of the vineyards are on the north side of Etna from 700 to 1000 meters above sea level. Intense minerality, structured brilliant white. 200 cs produced.

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60% Carricante, 25% Catarratto, 10% Grecanico, 5% Minnella from vineyards located on the northern slopes of the Etna volcano at 600-900 meters above seal level.  After harvest at the beginning of October, the grapes go through a soft pressing and low temperature fermentation in stainless steel.

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The Calderara Cru is composed of two vineyards, totalling roughly 30 acres, at an altitude of about 2100-2300 feet above sea level.  The weather at such high altitudes makes the wines of Etna extraordinarily fine and elegant, devoid of the heat and overripe sensations that overwhelmingly define “Southern” wines.  A small portion of Calderara is pre-phylloxera, the rest (which has not been uprooted) is about 40-50 years old.

Nerello Mascalese & Nerello Cappuccio from 40-50 year old vines as well as some older pre-phylloxera vines. The soil is extremely rocky volcanic ash overrun by black pumice and solid volcanic rock. Vinification is simple, classic, and Burgundian in technique. Alcoholic fermentation and maceration on the skins last from 10 to 15 days; malolactic fermentation and maturation are carried out in oak (25% new).  After 18 months the wine is bottled without filtering.

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The Calderara Cru is composed of two vineyards, totalling roughly 30 acres, at an altitude of about 2100-2300 feet above sea level.  The weather at such high altitudes makes the wines of Etna extraordinarily fine and elegant, devoid of the heat and overripe sensations that overwhelmingly define “Southern” wines.  A small portion of Calderara is pre-phylloxera, the rest (which has not been uprooted) is about 40-50 years old.

Nerello Mascalese & Nerello Cappuccio from 40-50 year old vines as well as some older pre-phylloxera vines. The soil is extremely rocky volcanic ash overrun by black pumice and solid volcanic rock. Vinification is simple, classic, and Burgundian in technique. Alcoholic fermentation and maceration on the skins last from 10 to 15 days; malolactic fermentation and maturation are carried out in oak (25% new).  After 18 months the wine is bottled without filtering.

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Nerello Mascalese & Nerello Cappuccio from 1.5 ha of gobelet vines at 600-750m. The soil here is soft, deep volcanic ash.  500 cases produced.

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Nerello Mascalese & Nerello Cappuccio from 1.5 ha of gobelet vines at 600-750m. The soil here is soft, deep volcanic ash.  500 cases produced.

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Nerello Mascalese & Nerello Cappuccio from 1.5 ha of gobelet vines at 600-750m. The soil here is soft, deep volcanic ash.  500 cases produced.

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At 800-900 meters above sea level on the north side of Mount Etna, the Guardiola vineyard is the highest red-wine producing vineyard in all of Europe. (Just to give you an idea of the relative altitude, the highest vineyard sites in Montalcino only reach 500 meters above sea level!) It gets bright hot sun during the day and gentle breezes off the Gulf of Catania cool things off at night, adding to the aromatic complexity of the wine and protecting the fruit from mold and mildew during the later stages of its ripening (since it is harvested at the end of October, the weather almost always breaks before the fruit is ripe).

The Guardiola Cru is comprised of 2 vineyards planted to 100% Nerello Mascalese, a native Sicilian grape, for a total of 2.1 hectares. Both are almost all pre-phylloxera, except for individual replanted vines (450 vines were replanted in Guardiola in 2005). Training is traditional en goblet 1 X 1 meter tight traditional spacing, steep and terraced, which means the vineyards have to be worked by hand. After 10-15 days of maceration and fermentation, he wine spends 18 months in 25% new French oak barriques, though the oak doesn’t overpower the wine. It combines perfectly with the volcanic terroir that comes through brilliantly.

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At 800-900 meters above sea level on the north side of Mount Etna, the Guardiola vineyard is the highest red-wine producing vineyard in all of Europe. (Just to give you an idea of the relative altitude, the highest vineyard sites in Montalcino only reach 500 meters above sea level!) It gets bright hot sun during the day and gentle breezes off the Gulf of Catania cool things off at night, adding to the aromatic complexity of the wine and protecting the fruit from mold and mildew during the later stages of its ripening (since it is harvested at the end of October, the weather almost always breaks before the fruit is ripe).

The Guardiola Cru is comprised of 2 vineyards planted to 100% Nerello Mascalese, a native Sicilian grape, for a total of 2.1 hectares. Both are almost all pre-phylloxera, except for individual replanted vines (450 vines were replanted in Guardiola in 2005). Training is traditional en goblet 1 X 1 meter tight traditional spacing, steep and terraced, which means the vineyards have to be worked by hand. After 10-15 days of maceration and fermentation, he wine spends 18 months in 25% new French oak barriques, though the oak doesn’t overpower the wine. It combines perfectly with the volcanic terroir that comes through brilliantly.

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