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Sicily: A Unique Wine Region with a Rich and Ancient History
Sicilian viticulture is one of the oldest in the Mediterranean basin. As early as antiquity, the Phoenicians introduced grape varieties and spread their expertise. The Greeks then brought major innovations, particularly pruning techniques, marking a turning point in vine cultivation. Under the Roman Empire, Sicilian wines, such as Malvasia and Mamertino, became highly prized throughout the Empire. However, the Muslim conquest in the 9th century interrupted this dynamic, as wine production was forbidden by Islamic law.
It was not until the 18th century that Sicilian wine experienced a new boom, thanks to John Woodhouse, an English merchant who developed the famous fortified Marsala wine. This wine, enriched with alcohol for sea transport, paved the way for international recognition of Sicilian wines. In the 20th century, despite the devastation of phylloxera, Sicily modernized its techniques and introduced appellations such as DOC and DOCG, strengthening its position on the global wine scene. The contributions of the Phoenicians remain a cornerstone of this rich history.
A Terroir Marked by Etna and Geological Diversity
Sicily is a volcanic island whose landscape is shaped by Etna, Europe's largest active volcano. Rising to 3,313 meters, Etna profoundly influences local viticulture. Its volcanic soils, rich in minerals, offer a unique environment, particularly favorable to indigenous grape varieties such as Nerello Mascalese and Nerello Cappuccio. The vineyards located on the slopes of the volcano, between 300 and 1,000 meters above sea level, benefit from optimal exposure and significant temperature variations between day and night, promoting grape ripening and the aromatic complexity of the wines.
Beyond Etna, the island presents a varied geology. The calcareous soils of the southeast, fertile and well-drained, are ideal for grape varieties such as Nero d'Avola. The alluvial plains of Catania and Licata, meanwhile, offer a rich substrate for diversified crops, while the inland hills and western mountain ranges provide suitable terrain for quality viticulture.
A Mediterranean Climate with Pronounced Contrasts
The Sicilian climate is typically Mediterranean, characterized by mild, wet winters and hot, dry summers. However, climatic variations within the island are significant. The arid south, swept by the sirocco – a hot, dry wind from the African desert – is ideal for resilient grape varieties such as Grillo and Catarratto. The mountainous areas and the slopes of Etna benefit from cooler temperatures, favoring elegant and well-balanced wines.
Despite moderate annual rainfall, concentrated between October and April, water management remains crucial, especially in summer when crop needs increase significantly. Modern irrigation systems, such as drip irrigation, have made it possible to secure yields while limiting the impacts of water stress, although environmental challenges persist.
A Land of Innovation and Tradition
Today's Sicily is a model of coexistence between tradition and innovation. Its indigenous grape varieties, such as Nero d'Avola, Frappato, Grillo, and Inzolia, reflect an exceptional and diverse viticultural heritage. Sicilian winemakers, while building on this heritage, adopt modern practices to optimize quality and sustainability.
Areas like Etna DOC, where wines fully express the volcanic terroir, and Cerasuolo di Vittoria DOCG, renowned for its delicate blends, illustrate the island's expertise. Furthermore, the gradual conversion to organic and natural production methods demonstrates a strong commitment to environmental preservation.
Sicily: An Invitation to Discovery
Sicilian viticulture is much more than an industry: it embodies the soul of the island. From the powerful and elegant reds from the slopes of Etna to the fresh and fruity whites from the coastal plains, each bottle tells the story of this unique territory. With its heritage, geological diversity, and exceptional climate, Sicily remains a must-visit destination for wine lovers and those seeking authentic discoveries.
Wineries Featured in Our Abbazia San Giorgio Shop
Located on the island of Pantelleria, Abbazia San Giorgio is an emblematic winery founded in 2015 by Battista Belvisi and Beppe Fontana. The vineyard spans 3.5 hectares in Khamma, where indigenous grape varieties such as Zibibbo, Carignano, and Nerello Mascalese are cultivated using biodynamic methods. The vines, averaging 60 years old, are trained in the alberello system, a technique listed as a UNESCO World Heritage site. Abbazia San Giorgio is recognized for its natural wines, fermented with indigenous yeasts and without added sulfites, which capture the essence of the volcanic island and its unique character.
Corvagialla
Founded in 2007 by Beatrice Arweiler, Corvagialla is a family estate located in Lazio. Certified organic since 2018, it applies regenerative agricultural practices and a "0/0" philosophy in the cellar, without any inputs or chemical manipulation. The wines of Corvagialla, crafted by Niccolo Arweiler since 2021, reflect the interaction between the soil and the seasons. With a production focused on sustainability and respect for nature, this estate offers unique wines, true to their origin.
Gismondi
Antonio and Anabel Gismondi perpetuate a family tradition in Cerreto Sannita, in the Benevento mountains. On 2 hectares of organic vineyards planted at 350-380 meters above sea level, they cultivate indigenous grape varieties such as Malvasia di Candia, Falanghina, and Sangiovese. Since 2019, they have been producing natural wines without inputs, aged in stainless steel tanks, which marry mountain freshness with the aromas of southern Italy.
Frank Cornelissen: The Unmissable Sicilian Winemaker
Frank Cornelissen, our main Sicilian winemaker, is located on the northern slopes of Etna, at altitudes ranging between 600 and 1,000 meters. Founded in 2001, his estate covers 24 hectares, including 13 hectares of old alberello vines, a traditional system that highlights indigenous grape varieties such as Nerello Mascalese.
Cornelissen adopts a radical approach to agriculture, avoiding treatments, including organic ones, as much as possible to preserve the natural balance. His vines coexist with fruit trees, regenerative crops, and bees to recreate a sustainable ecosystem. His low yields (300 to 600 g per plant) and late harvests guarantee perfectly ripe grapes.
Cornelissen's wines, such as the prestigious Magma®, are a global benchmark. Produced from Nerello Mascalese on exceptional soils, this cuvée embodies excellence. Alongside it, MunJebel® and Susucaru® offer accessible expressions while reflecting the authenticity of Etna.
Cornelissen stands out for his delicate vinifications in neutral tanks or terracotta amphorae, preserving the mineral and profound identity of the terroir. He is now recognized as a leading figure in natural wines, offering unique creations that capture the volcanic essence of Sicily.
Emblematic Grape Varieties of Sicily Red Grape Varieties Nero d'Avola
Nero d'Avola, Sicily's emblematic red grape, takes its name from the city of Avola near Syracuse. Grown primarily in the calcareous plains of the island's southeast, this grape variety offers wines with intense hues and complex aromas. It is renowned for its ability to balance sugar and acidity in warm regions, producing wines ranging from light and fruity to complex and full-bodied. Often blended with Frappato or international grape varieties like Syrah and Cabernet Sauvignon, Nero d'Avola is a cornerstone of IGT Sicilia Rosso, embodying the island's diversity and potential.
Frappato
An ancient Sicilian red grape, Frappato is primarily cultivated in the provinces of Ragusa and Syracuse, two regions renowned for their wine production. Appreciated for its delicate aromas of fresh red fruits, it is often blended with Nero d'Avola to produce the famous Cerasuolo di Vittoria, Sicily's only DOCG. Light, fruity, and floral, it embodies finesse in Sicilian wines and offers a refreshing alternative to fuller-bodied reds.
Nerello Mascalese
Typical of the slopes of Etna, Nerello Mascalese thrives between 300 and 1,000 meters above sea level. This late-ripening grape variety produces clear, aromatic, and alcoholic red wines, often blended with other local varieties in the Etna and Faro DOCs. With its subtle aromas and its ability to express the volcanic terroir, it appeals to lovers of elegant and characterful wines.
White Grape Varieties Catarratto
Catarratto, the most widely planted white grape variety in Sicily, is a true local star. Primarily cultivated in the west of the island, it was historically used for Marsala, but today stands out in dry white wines. With aromas of white peach, lemon, and flowers, it produces fruity and round wines, often blended to enhance their complexity.
Inzolia
Originally from western Sicily, Inzolia, also known as Ansonica, is recognized for its floral perfumes and almond notes. Although it sometimes lacks body as a single varietal, it excels in blends with Catarratto or Chardonnay. Used for Marsala and young wines, Inzolia brings a freshness and finesse typical of Sicily.
Grillo
Grillo, another emblematic white grape, was once reserved for Marsala. Since the 1990s, it has shone in dry white wines with aromas of peach, pear, and pineapple. Versatile, it is vinified alone or blended with Inzolia and Catarratto, and adapts equally well to aging in tanks or barrels.
Grecanico
Introduced during Greek antiquity, Grecanico is cultivated throughout Sicily. Vigorous and aromatic, this white grape offers fresh wines with fragrant, floral, and sometimes almond notes. Often compared to Sauvignon, it fully expresses the Sicilian terroir, alone or in blends, and remains a pillar of local viticulture.
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46 products
46 products
Munjebel MC Red 2014
Frank Cornelissen
Munjebel MC, an organic (Eurofeuille), biodynamic, and natural red wine from Sicily, is produced by Frank Cornelissen. It is classified DOP (PDO) Etna Rosso/IGP Terre Siciliane Nerello Mascalese. It comes from the Contrada Monte Colla, a very steep terraced plot, beautifully exposed to the sun and wind, directly opposite Mount Etna. We are pleased to offer this old vintage that showcases this wine at its peak of maturity and depth.
Vinification
The Nerello Mascalese vines, planted in 1946, grow on sandy-clay soil. The harvest is destemmed and lightly crushed, then macerated for sixty days on the skins. The wine is aged for 18 months in vats and 18 months in bottle. No fining, light filtration.
Tasting
Rich and powerful, yet elegant, Munjebel MC is a bit like the hermitage of Etna, and the depth and density of this wine are enhanced by its age. Intense color of a deep, saturated red, notes of red rose and wild red fruits. Body, richness and thickness, aromatic palate supported by a fresh acidity. Pair it with red meats and Mediterranean dishes. Try a black ham from Bigorre or a grilled or roasted wagyu.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, Belgian Frank Cornelissen, a winemaker conquered by Sicily, is a classic. This man of constant questioning lives in human and cosmic resonance with his terroir: he has demonstrated that the powerful minerality of a great volcanic soil can be highlighted by the naturalness of his wines.
An ideal terroir for plot-by-plot vinification
In Passopisciaro, Sicily, in the north of the Etna valley, the 19 plots cover 24 hectares of basalt soils spread over numerous localities (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Côte de Nuits of Sicily." Frank Cornelissen's "contrade" are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.
The nobility of Nerello Mascalese
Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern valley of Etna produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante...
Munjebel PA Red 2020
Cornelissen
Munjebel PA, a single-vineyard organic (Eurofeuille), biodynamic, and natural cuvée from Frank Cornelissen, is a Sicilian red wine in the DOP Etna Rosso/IGP Terre Siciliane Nerello Mascalese. It comes from the Feudo di Mezzo contrada, in the Porcaria area, at an altitude of 640 meters. Maturation is not facilitated by the depth of the soil in the case of a wet vintage, but what a reward upon tasting!
Vinification
The Nerello Mascalese harvest is destemmed and lightly crushed, before a sixty-day fermentation-maceration on the skins. The wine is aged for 18 months in vats and 18 months in bottles. No fining, light filtration.
Tasting
Munjebel PA is an accomplished wine, which seems to offer everything one asks of a red. It is powerful, refined, elegant and gives its best in balanced vintages like this 2020. Pair it with charcuterie and cured meats from porc noir de Bigorre or terrines from Fermiers du Bord de Sèvre.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, the Belgian Frank Cornelissen, a winemaker conquered by Sicily, is a classic. This man of constant questioning lives in human and cosmic resonance with his terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be highlighted by the naturalness of his wines.
An ideal terroir for plot-by-plot vinification
In Passopisciaro, Sicily, in the north of the Etna valley, the 19 plots cover 24 hectares of basalt soils spread over numerous localities (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Night Coast of Sicily". Frank Cornelissen's contrade are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.
The nobility of Nerello Mascalese
Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern Etna valley produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante…
Munjebel CS Red 2020
Cornelissen
Munjebel CS is a natural single-plot red cuvée made from 100% Nerello Mascalese, biodynamic and organic (Eurofeuille label). It is produced by Frank Cornelissen in the DOP (AOP) Etna Rosso/IGP Terre Siciliane Nerello Mascalese. The grapes come from the Zottorinoto contrada and the Chiusa Spagnolo plot, towards the bottom of the valley, in a lava rock amphitheater at a relatively low altitude (620 m). This is a unique, ungrafted vineyard, planted around 1925.
Vinification
The Munjebel CS harvest is destemmed and lightly crushed. Fermentation, using a vat base and indigenous yeasts, is accompanied by a 50-day skin maceration. No fining, light filtration before bottling.
Tasting
The Chiusa Spagnolo plot produces a deep and tannic wine, a little behind the other crus of the contrada and reminiscent of the varietal typicity of Nebbiolo. The color is slightly less intense than that of the other reds of the estate and the wine is a little slower to express itself. You will pair it with meats, charcuterie and Mediterranean dishes. Also try it with a roast pigeon from Bresse (Pierre-Eudes Quintart) or from Brittany (Volailles Renault).
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, the Belgian Frank Cornelissen, a winemaker conquered by Sicily, is a classic. This man of constant questioning lives in human and cosmic resonance with his terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be highlighted by the naturalness of his wines.
An ideal terroir for plot-by-plot vinification
In Passopisciaro, Sicily, in the north of the Etna valley, the 19 plots cover 24 hectares of basalt soils spread over numerous localities (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Night Coast of Sicily". Frank Cornelissen's contrade are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.
The nobility of Nerello Mascalese
Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern Etna valley produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante…
Magnum Munjebel MC 2016
Frank Cornelissen
This pure Nerello Mascalese comes from the Contrada Monte Colla, a very steep, terraced plot with magnificent sun and wind exposure, directly opposite Mount Etna. The soil is sandy clay. The vines, planted in 1946, produce a rich, powerful, and elegant wine. It's a bit like Etna's hermitage. The harvest is destemmed and lightly crushed, then macerated for sixty days. No fining, filtration before bottling.
Natural wine with no added sulfites.
Magnum Munjebel PA Red 2016
Frank Cornelissen
This pure Nerello Mascalese comes from the plot of old vines (sixty years old) called Porcaria, in the Contrada Feudo di Mezzo, at an altitude of 640 meters. Maturation is not facilitated by the depth of the soil in the case of a wet vintage, but what a reward upon tasting! Power, refined elegance, an accomplished wine.
Natural wine with no added sulfites.
Magnum Munjebel VA White 2017
From the Vigne Alte, the highest plots on the estate, this white is harvested between 900 and 1,000 meters above sea level on ungrafted vines. It is composed of Grecanico Dorato (60%), Carricante (10%), and Coda di Volpe (30%). Depth, density, acidity, minerality, and texture: a supremely elegant white wine, to be paired with the finest seafood.
Natural wine with no added sulfites.
