Fabrizio Vella
Proud of the island he calls home, his desire was to create a range of wines both personal to him and reflective of his homeland. Working with the indigenous varieties of Cattaratto and Nero d’Avola, and adopting an organic approach to winemaking, he has conjured four wines that are fresh, exciting, moreish and true to their origins – Sicilian wines through and through.
Viticulture
Harvested by hand, the yields are naturally restricted by the winds and climatic conditions on the island and average around 80 quintal per hectare. The vineyard sites are situated at an altitude of 350-450m, ensuring cooler night time temperatures which preserve crucial acidity in the grapes. Wines tend to be harvested earlier than many of their neighbours and consequently they are bright and fresh with clean fruit flavours.
Winemaking
Winemaking is organic and minimally interventive, often with early picking, gentle handling and minimal sulphur to highlight pure fruit and regional character.
Highlights
- Organic and non organic Sicilian wines from indigenous grape varieties.
- Fresh, early‑picked styles with strong sense of place.
- Minimal intervention, purity‑focused winemaking.
