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2017 Sicilia Bianco “Sciare Vive”

Vigneti Vecchio
Discount Eligible $39.00
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The white Sciare Vive—named for the numerous lava flows that ruthlessly bisect the Etnean landscape—is a field blend of mainly Carricante along with other local varieties such as Minnella, Grecanico, and Catarratto. The voluptuous texture is a result of a short skin maceration, an ancient tradition for local whites, while its aroma is purely Mediterranean: smoke, resin, wild herbs, fennel, flowers, a tender touch of honey . . . Ethereal and full of grace, this sophisticated white ranks among the Mediterranean’s finest.

Anthony Lynch


Technical Information
Wine Type: white
Vintage: 2017
Bottle Size: 750mL
Blend: 90% Carricante, 10% indigenous varieties (Minnella, Inzolia, Grecancico, Catarratto)
Country: Italy
Region: Sicily
Producer: Vigneti Vecchio
Vineyard: 1.5 ha total, vines 40-100 years old
Soil: Volcanic, Clay-Limestone
Farming: Organic (practicing)
Alcohol: 12.5%

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About The Region

Sicily

map of Sicily

Italy’s southernmost region and the largest island in the Mediterranean, Sicily has no shortage of sunshine to grow high-quality grapes on a yearly basis. It also does not lack a history of winemaking: since the Greeks settled here almost three millennia ago, the vine has played a major role in the island’s agricultural makeup. Production of cheap bulk wine for blending dominated much of its recent history until now, as we are witnessing a quality revolution that puts forth its great diversity and quality of terroirs, indigenous grape varieties, and local production methods.

While Sicily’s historical reputation is for sweet wines—Marsala and the Muscats of Pantelleria stand out—a number of dry whites and reds are enjoying the spotlight today. The cooler, high-altitude slopes of Etna, with its ashy volcanic soils, have seen an explosion of activity from producers both local and foreign; both whites (primarily from Carricante) and reds (Nerello Mascalese) here are capable of uncommon freshness and finesse. Other noteworthy wine regions are Eloro, where Nero d’Avola gives its best; Noto, an oasis of dry and sweet Moscatos; Vittoria, with its supple, perfumed Frappatos; and Salina, where Malvasia makes thirst-quenching dry whites and deliciously succulent passiti.

Countless foreign invasions over the centuries have given Sicilian architecture and cuisine a unique exotic twist, making it a fascinating destination for gourmands as well as wine importers. With a wealth of dedicated artisans proud to show off the riches of their land, you can bet there are many exciting things still to come from this incredible island.

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Kermit Lynch

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