The Guccione family have a remarkable history, formerly the largest grain producers in the country with 500 hectares, they now have 12. Highs and lows dominate the story of this vineyard, which only makes Francesco's wine more remarkable, a testament to persistence and skill. The past is important to Francesco, not just in the way he farms, biodynamically, but also his choice of grape. Nerello Mascalese is not commonly found on this side of the island, but in planting it he follows in the footsteps of his Grandfather. Blended with Perricone it makes for remarkably forward and accessible wine. This 'one man and his friends' operation creates beautiful, beguiling and approachable wines with remarkable structure.

Trebbiano 'T' 2013

Experimentations is key to Francesco's wine making style, resulting in wonderful year to year variation, but always excellent quality. This wine, fermented with natural yeasts, spends a little time on the skins and sometimes briefly rests in oak. However, there is no set schedule for this wine – It's ready when it's ready.

Catarrato 'C' 2013

The start of this process reflects that of the Trebbiano, but when there's space in the winery they try keep the 'Cattarrato extra Lucido' on the skins for longer. As a result when young this can seem a little tannic, but with the time this brings an incredible fruit structure and complexity that balances beautifully.

Perricone 'P' 2014

One of the native red varieties to Sicily, along with Frappato and Nerello Mascalese, Perricone is still mainly used as a blending varietal to add colour and aromats in the west of Sicily, like Frappato was in the east. The vines for the PErricone were planted at the same time as the Nerello, around 8 years ago now. After spontaneous fermentation the wine is moved to large botti tanks where they are aged for around 18 months. Powerful when young this wine is always fruit forward, with fruits that led many to believe that Perricone was a relation to Barbera.

Nerello Mascalese 'NM' 2013

It was Francesco's Grandfather who first planted Nerello Mascalese in this area. Traditionally found on Mount Etna to the east of the Island, the soil here is very different, more clay creating a wine of incredible power and richness. Best after a good number of years in bottle, Nerello has many similarities to a Nebbiolo.