100% Grillo. “La Miccia” is the sweetest, shortest-aged version of a De Bartoli marsala wine and the only one not oxidative in style. As for all of their marsalas, it is made exclusively with organic, hand-harvested, estate Grillo—all parts of...

The Vigne Vecchie bottling comes from a seven hectare vineyard on the slopes of Mount Etna in the Calderara Sottana. Average age of the vineyards is between 60-80 years with some plants over 100 years old, some ungrafted, on original...

100% Zibibbo. De Bartoli was the first to make a dry Zibibbo on the island of Pantelleria, where the hot climate and ancient viticultural history engendered a tradition of sweet, dried-grape-based passito wines. De Bartoli acquired 3 ha. of Zibibbo planted in...

A blend of red and white grapes: Malvasia, Moscadella, Cattaratto, and Nerello Mascalese. While this is called a Roasto, Cornelissen also considers this a light red, inspired by Poulsard from the Jura. 

Originally inaugurated as an orange wine these days the Munjebel sees less time on the skins for better freshness and fruit purity. Frank writes: "With the vintage 2015 I changed our technique to search for the purity and flavors of...

Cala Iancu is crafted from organically grown Grillo and Cataratto, classic Sicilian varieties. The vines sit in a distinctly desert climate with close proximity to the coast of the Ionian Sea. White limestone and karst soils impart a salinity and...

Niuru Rosso is mostly Frappato with a touch of Nero D'Avola, classic South West Sicilian varieties. The desert climate is on the coast of the Ionian Sea with white limestone and karst soils. The grapes are grown organically, macerated on...

Federico Curtaz had a vast wine background before starting his own namesake project in Sicily in 2015. He collaborated with Angelo Gaja in the 80's as an agronomist and then migrated to Sicily after falling in love with its culture...