Funky / wild in Sicily

Dry · Medium-bodied · Medium tannin · Medium acidity · Rustic · Funky

Ajello's Osa red blend of Nero d'Avola and Grillo is an unusual pairing of a red and white variety in a co-fermented red: warm, herbal and distinct from straightforward varietal Nero d'Avola.

Dry · Medium-bodied · Medium tannin · High acidity · Contemplative · Funky

Grecanico fermented on skins in amphora: a paradigmatic skin-contact white of honeyed stone-fruit richness, firm phenolic texture and saline-mineral finish.

Dry · Medium-bodied · Firm tannin · High acidity · Contemplative · Funky

Nero d'Avola fermented and aged in terracotta amphorae without oak: the clay vessel imparts earthy minerality and textural grip unique among Sicilian reds.

Dry · Medium-bodied · Medium tannin · High acidity · Rustic · Funky

Calabretta's classic Etna Rosso: the blend of Nerello Mascalese and Nerello Cappuccio from century-old ungrafted vines, biodynamically farmed and made without additions, produces a wine of honest rustic charm and deep mineral character.

Dry · Light-bodied · Low tannin · High acidity · Easygoing · Funky

Gaio Gaio is Calabretta's most accessible wine: a light-bodied, vibrant Nerello Mascalese with the biodynamic estate's characteristic freshness and minimal-intervention purity.

Dry · Medium-bodied · Firm tannin · High acidity · Contemplative · Funky

Magma is one of Italy's most sought-after cult wines: pure Nerello Mascalese from ungrafted pre-phylloxera vines above 1,000 metres, no sulphur added, aged in amphora. The wine embodies volcanic terroir at its most extreme and unfiltered.

Dry · Medium-bodied · Low tannin · High acidity · Funky · Contemplative

MunJebel Bianco from Cornelissen shows the volcanic-herbal dimension of Etna whites when made without additions: textured, complex and with a distinctively wild herbal-mineral character from the blend of Carricante, Catarratto and ancient Minella.

Dry · Medium-bodied · Medium tannin · High acidity · Funky · Easygoing

MunJebel Rosso is the accessible entry into the Cornelissen range: zero-sulphur Nerello Mascalese from multiple contrade, vibrant and mineral, embodying the Etna natural-wine philosophy in an everyday format.

Dry · Light-bodied · Low tannin · Racy acidity · Refreshing · Funky

Susucaru is Cornelissen's zero-addition rosato: brief skin contact on Nerello Mascalese yields a pale, mineral-driven rose with wild red fruit and Etna's characteristic volcanic salinity.

Sweet · Full-bodied · Low tannin · Medium acidity · Contemplative · Funky

Sole d'Agosto (August sun) is the De Bartoli minimal-intervention take on Passito di Pantelleria: zero-sulphur Zibibbo from the Bukkuram estate, producing an almost overwhelmingly concentrated dried-fruit and honey wine with a volcanic mineral dimension absent from other Pantelleria passiti.

Dry · Medium-bodied · Low tannin · High acidity · Funky · Contemplative

Pietra Pumice (pumice stone) is De Bartoli's dry Zibibbo table wine from Pantelleria: made without additions on the volcanic pumice soils, it shows the wild mineral character of the island when Zibibbo is vinified dry and naturally.

Dry · Full-bodied · Low tannin · Medium acidity · Contemplative · Funky

Vecchio Samperi is Marco De Bartoli's life work and Sicily's most important wine: un-fortified perpetuo Grillo aged in a 5-tier solera at Samperi, achieving Marsala-like depth and complexity entirely through natural oxidation - no fortification spirits added. Among the world's most distinctive and debated fortified-style wines.

Dry · Light-bodied · Low tannin · Racy acidity · Refreshing · Funky

Named after the SP68 road through Vittoria, Occhipinti's signature blend is a Frappato-dominant light red of extraordinary mineral lift, wild-berry purity and racy acidity.

Sweet · Full-bodied · Low tannin · Medium acidity · Contemplative · Funky

Gabrio Bini's Serragghia is the cult natural passito of Pantelleria: zero-sulphur, zero additions, biodynamic Zibibbo on volcanic pumice soils producing a wine of wild, unpredictable character and extraordinary mineral depth - the most challenging and most sought-after natural sweet wine in Sicily.

Dry · Medium-bodied · Low tannin · High acidity · Funky · Contemplative

Serragghia's dry Zibibbo is among the most mineral and wild table wines produced in Sicily: zero-sulphur, biodynamic, from the volcanic pumice soils of Pantelleria, it captures the island's raw elemental character without sweetness.