Etna is understandably renowned for its fine, perfumed reds but the high altitude whites, mainly from the local Carricante grape, can be remarkable. Crisp and mineral with great depth and texture, from Nicosia's best, organically farmed vineyard, San Nicolò.

Pronounced and complex nose with savoury, nutty aromas and hints of fennel, ginger and white spice. The palate is fine, concentrated and textural, with lightly honeyed stone fruit balanced by minerality and sappy acidity. Long and savoury on the 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.

The Carricante and Minnella vines are organically cultivated in poor volcanic soil in Monte San Nicolò, on south-east facing slopes at an altitude of around 600m. The fruit is hand harvested in mid-October. Then the carefully selected grapes are cold macerated for 24 hours and, after destemming, are pressed softly. The juice is left to ferment at a controlled temperature of 13-15°C for approximately 20-25 days. The wine is kept in stainless steel, on fine lees and with regular batonnage, and spends a further 3-4 months in bottle before release.

Ideal as an aperitif or accompaniment to seafood, sushi, fried fish and vegetable tempura.