A Nerello Mascalese, Nerello Cappuccio, Nocera, Nero d'Avola and Sangiovese blend from organic vineyards on Capo Rasocolmo — vinified and aged entirely in stainless steel, smooth and spice-driven, built to age.

A rare Inzolia grown at 500m on the slopes of Etna — elegant and mineral, with floral and fruity aromas. Ages well, and its minerality holds up against intensely flavoured dishes.

Brief maceration on white Muscat grapes gives this lightly sparkling white a fruity, aromatic nose and a dry, persistent finish. Pairs well with dessert, blue cheese, foie gras, and sushi.

Made from Inzolia using the Charmat method — persistent fine bubbles and ripe yellow-fleshed fruit. Versatile enough to carry a whole table of different dishes.

Hand-harvested Inzolia, Catarratto and Zibibbo, whole-cluster pressed. Bright straw yellow, with citrus, white flowers, and a saline edge — fresh and mineral on the finish.

100% organic Catarratto with citrus and light herbal notes, backed by a lively, savory acidity — Sicily's everyday white, done properly.

Citrus, white flowers and Mediterranean herbs on the nose, with a clean, dry finish. Pairs naturally with seafood, grilled fish, and fresh cheeses.

Ripe cherry and blackberry with light spice and Mediterranean herbal notes. Medium-bodied, with fine, present tannins and a persistent finish.

Warm and enveloping, with black cherry, plum, and light spice. Soft, mature tannins and a persistent finish with fruity returns.