Nicosia Fondo Filara Insolia Bio 2020

  1. Crafts
  2. Organic


Details of wine

The Nicosia Winery is located in Trecastagni in the eastern part of Etna, where the volcanic soils give unique characteristics to all the wines that are made.

Its history began in 1989 and today, thanks to the work of Carmelo Nicosia helped by his sons Francesco and Graziano, it has become one of the protagonist cellars of the revival of the wines produced in this splendid region.

Among its biological cultivations we find the ancient autochthonous vine Insolia, always present on the island and characterized by great aromaticity and softness.

The Insolia Bio produced with these grapes encompasses all the zero-impact philofosia carried out by this company.

The grapes are harvested by hand, gently pressed so as not to stress the grapes too much and aged in steel tanks on the fine lees.

The result will be a fresh and intense white, an authentic expression of this monovarietal white.



Giallo paglierino con riflessi dorati.


Fresco ed intenso con note di frutta esotica e fiori gialli.


Fruttato, pieno, sapido e di buona struttura.


Crudità di pesce, specialità di mare, carni bianche, grigliate di verdure e formaggi a pasta morbida.



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.