Natural Winery Mortellito – The natural Sicilian way

Located in one of the warmest and driest area in Sicily, but still they manage to produce fresh wines so different from the usual heavy Nero D’Avola. This thanks to mixed limestone soil, and located where two seas meet which always brings in a breeze.

The owner Dario inherited two hectares with some vines passing generationally from great grandparents, and decided to leave city life to develop family traditions. He decided from the beginning to produce organic and natural wines. By the years the winery has grown to 23 hectares and is today a family run business. The family is also involved in voluntary work by cleaning the area from litter in the environment, which is still a sad problem in Sicily.

The part where tasting was held is under development, where they have tanks from the 50s. The idea is to renovate the tanks and produce wine just as they did that time. The winery is in constant development, so I am looking forward to visit them in couple of years to see the difference.

First wine:

Cala Niuru

Blend of Frappato and Nero D’Avola

3-4 days days of maceration with skins, then pressed and kept at room temperature. The fermentation develops naturally without inoculation of oenological yeasts. Maturation in steel tanks.

Second wine:

Tuttu 2021

Blend of 75% Nero D’Avola and a 25% mix of what the yard gives from local black and white grapes.

Eight days of maceration with the skins, then pressed and kept at room temperature. The fermentation develops naturally without inoculation of oenological yeasts. Maturation in steel tanks.

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