Nicosia Fondo Filara Grillo Bio 2020

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Details of wine

Sicily has experienced a profound rebirth in recent years linked to the work of wineries that wanted to promote the wealth of indigenous vines on the island by giving wines appreciated nationally and internationally.

Among these we find the Nicosia Winery, born in 1898 and which has become a reference point for Sicilian organic production.

The desire to produce good wines with total respect for the environment is now a trademark and guarantees the possibility of tasting zero-impact wines without the alteration due to the use of chemical substances.

Among the proposed labels we find the Grillo Bio Fondo Filara, an autochthonous variety among the finest obtained with the Guyot breeding system.

These fine grapes are harvested by hand to preserve their organoleptic qualities, gently pressed and aged in steel tanks and bottles.

A white that conquers for its freshness, but above all for its saline footprint and excellent persistence.



Giallo paglierino intenso.


Note fruttate e profumi accattivanti erbe aromatiche, menta e ortica.


Fresco, morbido, di grande sapidità e persistenza.


Crostacei, specialità di pesce, piatti a base di verdure, formaggi freschi e molli.



YEAR 2020
ALCOL 13.00
FORMAT 0,75 L Standard
COLLECTED Manuale in cassette, in Settembre.



LOCATION Trecastagni (CT)
GROUND Terreni di medio impasto tendenzialmente argillosi.
REFINEMENT In vasche d'acciaio inox su fecce fini, segue una permanenza di 2-3 mesi in bottiglia.
WINEMAKING Macerazione: a freddo per 12 ore, prima di subire una soffice pressatura. Fermentazione: dopo 48 ore di decantazione statica, fermentazione per circa 20-25 giorni a temperatura controllata (15-18 °C).



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Name: Nicosia
Start-up year: 1898
Cultivated hectares: 250
Winemaker name: Maria Carella
Address: Via Luigi Capuana, 65 - Trecastagni (CT)
Web Site:

Back in 1898 Francesco Nicosia, the great-grandfather of the current owner, decided to open his first wine shop in Trecastagni, on the eastern slope of Mount Etna. This was the golden age of Etna wines, which – even then – were renowned and esteemed across Europe for their minerality and “volcanic” personality. Towards the end of the twentieth century, however, the family came to an entrepreneurial watershed, thanks to the tenacity, courage and innovative spirit of Carmelo Nicosia, the current owner. Investing heavily in expanding and restructuring the vineyards, and building a modern winery, he helped transform the family business into one of the leading players in the renaissance of Sicilian wine in Italy and around the world. The Trecastagni winery is the place where tradition meets ultra-modern technology. Covering a nearly 27000-square-foot space, over a total area of more than 20.000 square feet, among the spacious winemaking area and testing laboratory, large stainless steel tanks and barrels, the ultra-modern bottling line and the bottle aging area and the suggestive underground barrel cellar, the winery is where the heart of the company beats. Here, in the hospitable wine shop, visitors are welcome to sample the final result of the company’s efforts for themselves. In this veritable “refuge”, far from the frenetic pace of everyday life, standing before a majestic view of the volcano, guests at Cantine Nicosia can take part in tastings and events in which wine is always the star. Cantine Nicosia has joined the principles of sustainable viticulture to combine environmental protection and food safety. Using the most advanced techniques of precision viticulture, the winery has been able to reduce to a minimum the use of agrochemicals and fertilizers, with the aim of eliminating the presence of natural or artificial contaminants in the wine. The winery has long taken up the challenge of high quality with the aim of satisfying the demands of consumers, who are increasingly attentive to healthy eating and the traceability of every step of the production process. Therefore, Nicosia has earned official and internationally acknowledged certifications requiring the observance of a series of parameters and guidelines in company activities, work organization, production processes, relations with customers, suppliers and consumers, and environmental and food safety.