A fresh and crisp Grecanico, and in true Sicilian style, very versatile at table, matching beautifully with black bean soup, spaghetti with tomato sauce, and grilled salmon with salsa verde. It turns out that Grecanico Dorato (the grape used here)...

From the eastern facing, sandy slopes of the Grillo della Timpa Sicilia DOC, Fuedo Montoni delivers a refreshing but complex wine. 30 year old vines, planted at 700 meters above sea level, and handled under certified organic methods. Fermentation happens...

Occhio di Sale is a wine we did not have on our shelves when we first introduced Giuseppe Cipolla's wines, so it was a pleasant surprise to try his lovely Rosato, made primarily from Nero D'Avola grapes with small amounts...

Flavia is made by two of the younger generation of the Rallo family – famous for Marsala, but apparently present on Etna “since 1860”. Flavia is made from certified organic grapes, fermented with indigenous yeasts in steel, and aged in...

From organically sourced grapes, this white is 100% Carricante from the lower elevations at Mount Etna's base. The nose is subtle and pretty, with hints of cured lemon, green herbs, and wisps of white flowers. The palate is complex and...

Monterosso is named for the reddish Etna soils of sand and pumice in which their vines are grown. The Volcano Rosato is produced using 100% Nerello Mascalese, sourced from vineyards that Monterosso either manages or knows are being farmed with...

Sergio Drago is a neighbor and friend of Alessandro Viola in Sicily. Though that doesn't necessarily mean their wines would be similar in spirit, in this case it does! Drago works with minimal SO2, natural fermentations, farms without pesticides or...

The Salvatore Marino "Turi" Nero D'Avola is produced in the renowned “Contrada Buonivini”, near Pachino, always known for Nero d’Avola. The grapes are destemmed, macerated for six days then ferment with indigenous yeasts in stainless steel tanks. After malolactic fermentation...