From Nicosia's organic vineyards in southeast Sicily, with minimal intervention in the production process and low sulphur levels - a fine and characterful expression of the island's signature white variety.

Bright citrus aromas with subtle stone fruit and floral notes, aromatic herbs and fennel. Fresh on the palate with ripe apricot fruit, nice depth of flavour and a crisp, savoury finish.

Is there a more dynamic place to make wine in Italy than Sicily's Mount Etna? Cantine Nicosia is based in the Etna region, on the east coast of Sicily, where Carmelo Nicosia, along with sons Franceso and Graziano (5th generation), have developed their family business into one of Etna's most important wine producers. Their Trecastagni winery is where tradition meets ultra-modern technology. Trecastagni, at the foot of one of the extinguished craters dotting Mount Etna and at an altitude of around 700m, is home to the ancient vineyards of Monte Gorna, with their distinctive lava terraces. The vineyards have been completely restructured and replanted, focusing on the native varieties used for Etna DOC wines: Nerello Mascalese and Nerello Cappuccio for the red, and Catarratto and Carricante for the white. The extraordinary wealth of minerals found in Etna's volcanic soils can be credited with the very rich flavor and unique character of the wines produced here. Just a few miles from the southernmost tip of the Italian peninsula is the lively agricultural center of Vittoria and the Contrada Bonincontro district - home to the large and impeccably groomed Nicosia vineyards planted exclusively with Nero d’Avola and Frappato.

Produced from carefully selected Grillo grapes, organically farmed in southeast Sicily in predominantly clay soil. After hand harvesting and destemming the grapes are gently pressed. Fermentation takes place in stainless steel at 15-18° for 15-20 days, and the wine remains in bottle for a couple of months before release.

Perfect with seafood pasta, or prawn and pea risotto.