Producer Profile

Fabrizio Vella is a passionate winemaker living and working in Sicily.

Proud of the island that he calls home he wanted to create a wine range that was personal to him, that reflected where he was from. Working with indigenous varieties of Cattaratto and Nero d’Avola he conjured four wines using an organic approach and careful winemaking to create wines that are fresh, exciting, moreish and true to their origin. A Sicilian wine through and through.

Viticulture

Harvested by hand. Yields are naturally limited by the winds and climatic conditions on the island and average around 80 quintal per hectare. Vineyard sites are situated at an altitude of 350-450m, ensuring cooler night time temperatures which preserve crucial acidity in the grapes. The average age of the vineyards are 7 years old. wines tend to be harvested earlier than many of their neighbours and consequently they are bright and fresh with no jammy, baked flavours.

Winemaking

Fermented in wooden barrels, 70% crushed and 30% the whole bunches. A temperature controlled fermentation to reach 28°C. A natural fermentation without the addition of yeast, which takes around 10 days, then the malolactic ferment starts with skin contact for 1 month. Aged in neutral oak for 8 months.

Oak Aging

Time: 8 Months
% wine oaked: 100
% new oak: None

Food Matching

Steak, game and hard cheeses.

Tasting Note

A natural wine with a complex nose, which is spicy and packed full of punchy liqouirice, chocolate, and dark fruits. Crisp, pleasant and persistent in the mouth

Region

Sicily, Italy

Note- Please be aware that some of our organic and natural wines may present sediment and crystals within the bottle. Please do not be alarmed, they don’t pose any harm to your health. This is often a sign that there was minimal intervention in the process of making this wine. Enjoy!