3 low sulfite spots in Sicily, editor-picked by Cork & Curve. All dietary guides in Sicily.

Frank Cornelissen ★ 4.8

Solicchiata, Etna DOC · Contrada Barbabecchi, 95030 Solicchiata, Catania, Italy

Frank Cornelissen's wines are produced with no added sulfur (SO2), one of the strictest no-sulfur philosophies in Italian wine. The MunJebel and Magma wines show the result: very low total SO2 levels.

Tip: Store Cornelissen wines at 12-14 C without temperature fluctuation. Drink the entry-tier MunJebel within three to five years; allocate the Magma cuvees 5-10 years of careful cellaring.

Arianna Occhipinti ★ 4.8

Vittoria, Cerasuolo di Vittoria DOCG · SP68 Contrada Fossa di Lupo, 97019 Vittoria, Ragusa, Italy

Arianna Occhipinti adds minimal sulfur only at bottling, as documented by her importers De Maison Selections and Caves de Pyrene. The SP68 range and single varietals are produced as minimal-sulfur wines, achieving stability through farming quality and gentle winemaking rather than chemical additions.

Tip: Transport Occhipinti wines with care; the minimal-sulfur approach means the wines are sensitive to heat and light during shipping. Buy from temperature-controlled specialist retailers.

Calabretta ★ 4.6

Calderara, Etna DOC · Contrada Calderara, 95030 Randazzo, Catania, Italy

Calabretta's Etna Rosso and Riserva are made with minimal sulfur additions, no fining and no filtration. The pre-phylloxera alberello vines' natural vitality reduces the need for winemaking stabilisation.

Tip: Calabretta Riserva benefits from 5-8 years of cellaring despite its minimal-intervention status; the high-altitude Calderara fruit has the structure for patient ageing.

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