Nearly everything we have tasted from this humble little property, almost a kilometer above sea level on the northern slopes of Mount Etna, has blown our minds. First we brought you their chewy volcanic red. Next we secured a small allocation of their one-of-a-kind rosato, which sold out instantly. And then we learned about the olive oil. It is made from the local San Benedetto variety, planted alongside the vineyards in ashy decomposed lava stone and produced via ancestral methods. Just as you might expect from an Etna rosso, this oil is beautifully fragrant, elegantly refined on the palate, and finishes with an energetic bite.
Driving down the dusty road to Masseria del Pino, Cesare Fulvio and Federica Turillo’s little farm upslope from Randazzo, it is hard to tell which century we are living in. This is Etna in all its pastoral serenity, with only the sights, scents, and sounds of the mountain to stimulate the senses. This simple, peaceful lifestyle is precisely what the couple envisioned when they settled here in 2005. Catania natives, they left their jobs—Cesare as a commercial air pilot, Federica as an archery instructor—to cultivate the two hectares of terraced vineyards at Contrada Pino, elevation 800 meters. They renovated the property’s ancient palmento, a traditional farmhouse featuring an old press and large fermentation vats made of lava stone, and began to work the 120-year-old vines, plus some olive trees and vegetable gardens, according to organic and biodynamic principles.
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.
Great winemakers, great terroirs, there is never any hurry. And I no longer buy into this idea of “peak” maturity. Great winemakers, great terroirs, their wines offer different pleasures at different ages.
Inspiring Thirst, page 312
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