A Spotlight on Sicily
Sicily is the largest island in the Mediterranean Sea and an autonomous region of Italy, famous for ancient ruins, pristine beaches, and Mount Etna. We have two new producer partners from Sicily: Azienda Agricola SRC Vini, located on the northern slopes of Mount Etna and Il Mortellito, in the Val di Noto in south-eastern Sicily.
A bit about Sicily
Sicily is Italy's largest wine-producing region, home to 23 DOCs and one DOCG, with a winemaking history stretching back thousands of years. Archaeological evidence suggests wine was being produced on the island as early as 4000 BC, while the Phoenicians later introduced more advanced viticultural practices to western Sicily. The Greeks further developed the island's wine culture, establishing vineyards across eastern Sicily and helping to shape a culinary and winemaking heritage that remains central to Sicilian identity today.
The island's warm Mediterranean climate, abundant sunshine and moderate rainfall provide ideal conditions for grape growing. Dry summers and cooling coastal breezes help reduce disease pressure in the vineyard, making Sicily particularly well suited to organic viticulture. Alongside wine, olives, citrus fruits and grains remain central to the island's agricultural identity.
Among Sicily's many wine regions, Mount Etna has become one of the most highly regarded. Rising above the island's eastern coast, its vineyards are planted on the slopes of Europe's largest active volcano, where successive eruptions have created complex volcanic soils. Combined with high elevations and significant day-night temperature variation, these conditions produce wines with freshness, structure and a distinctive sense of place.
Azienda Agricola SRC Vini, Sicily
Located on the northern slopes of Mount Etna in the Contrada Calderara Sottana, Azienda Agricola SRC is a small family-run winery farming around 11 hectares of vineyards between 600 and 1,000 metres above sea level. Many of the vines are between 50 and 100 years old, growing on a mix of historic and more recent lava flows that shape the character of the wines.
The estate was founded in 2012 by Rori Parasiliti, together with his wife Cinzia and daughter Sandra. Before establishing SRC, Rori worked in construction and motorsports, winning the Italian GT Championship in a Ferrari F40.
SRC focuses on Etna’s native grape varieties, including Nerello Mascalese, Nerello Cappuccio and Carricante. The vineyards are farmed organically, with all work carried out by hand, while in the cellar fermentations take place with native yeasts and minimal intervention. The aim is simple: to produce honest wines that reflect the volcanic soils, altitude and distinctive growing conditions of Mount Etna.
Azienda Agricola SRC Vini Etna Bianco 2024
Sourced from vineyards on the northern slopes of Mount Etna, in the Contrada Calderara Sottana, this wine is made predominantly from Carricante with a small proportion of Grecanico grown at elevations of up to 700 metres. Following careful sorting, the grapes undergo a short skin maceration of 6–12 hours before spontaneous fermentation in concrete tanks, with minimal use of sulphites. The wine is then aged on its lees for 10 months.
The result is a characterful white with notes of orange peel, citrus and wild Mediterranean herbs, supported by a crisp, saline palate. Etna’s hallmark mineral edge combined with good texture adds complexity, making this crisp white an excellent match for seafood, grilled fish and creamy pasta dishes.
Azienda Agricola SRC Vini Etna Rosso 2024
Sourced from vineyards on the northern slopes of Mount Etna in Contrada Calderara Sottana, this wine is made predominantly from Nerello Mascalese, with smaller proportions of Nerello Cappuccio and Minnella Rossa grown at elevations of up to 800 metres. The grapes are destemmed and fermented with ambient yeasts in concrete tanks before ageing in large 15hl barrels for eight months. The wine then spends a further eight months maturing in bottle before release.
The nose shows ripe red cherry and cranberry fruit alongside subtle smoky notes and a distinct volcanic character. The palate is fresh and structured, with finely integrated, chalky tannins and a savoury edge that adds complexity. Elegant and expressive, it captures the energy and character of Etna’s high-altitude vineyards. A versatile food wine, it pairs particularly well with grilled lamb, roast pork, game birds, mushroom-based dishes and aged hard cheeses.
Il Mortellito, Sicily
Situated in the Val di Noto in south-eastern Sicily, Il Mortellito is a family-run estate led by Dario Serrentino. The winery takes its name from the Mortellito district, where the family farms 23 hectares of organically certified vineyards close to the Mediterranean coast.
The estate's vineyards are planted on a mix of limestone, clay and sandy soils, providing both freshness and structure to the wines. Native Sicilian varieties, including Frappato and Grillo, are the focus, with vineyard work carried out by hand and according to organic principles. Great emphasis is placed on working in harmony with the natural environment, using organic fertilisers and encouraging biodiversity throughout the vineyards.
In the cellar, a low-intervention philosophy prevails, with spontaneous fermentations and minimal manipulation allowing each wine to express its origin as clearly as possible. The resulting wines are fresh, characterful and reflective of the distinctive coastal terroir of south-eastern Sicily.
Il Mortellito Cala Ìancu Bianco
Cala Ìancu takes its character from the calcareous soils and strong maritime influence of its coastal vineyards, which contribute freshness, salinity and natural tension. Produced with a minimal-intervention approach, the grapes undergo 12 hours of skin contact before spontaneous fermentation at cool temperatures of around 20°C.
The wine shows bright citrus notes of lemon zest and ripe grapefruit, alongside subtle hints of Mediterranean herbs and sea spray. The palate is fresh and energetic, with vibrant acidity, a pronounced saline edge and a long, savoury finish that reflects its coastal origins. An excellent partner for raw fish, shellfish and simply grilled seafood, it also pairs well with herb-marinated chicken and Mediterranean-inspired dishes.
Il Mortellito Cala Nìuru Rosso
Cala Nìuru is the estate's first red wine, made from Frappato, a historic Sicilian variety prized for its fragrance and freshness. Produced with a minimal-intervention approach in both vineyard and cellar, the wine is fermented at relatively low temperatures to preserve its bright fruit character and avoid excessive extraction.
The nose offers delicate aromas of wild strawberry, pomegranate and Mediterranean herbs. Light-bodied yet structured, the palate combines vibrant acidity with fine tannins and a subtle saline note, creating a wine that is both elegant and highly drinkable. Pure and expressive, it highlights a more refined and energetic side of Sicilian red wine.
A versatile food partner, it pairs particularly well with seared tuna, grilled vegetables, charcuterie and lighter meat dishes, as well as Mediterranean-inspired cuisine where freshness and balance are key.
