Nicosia Fondo Filara Nerello Mascalese Bio 2018

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Details of wine

The eastern side of Etna is the place where the history of the Nicosia Winery was founded, founded in 1898 and protagonist of the rebirth of Sicilian wine.

Within its organic production we find autochthonous vines and the best international vines that have better adapted to the warm Sicilian land.

The desire to produce zero impact wines is at the basis of the company philosophy, for this reason the use of fertilizers and any chemical substances has been eliminated.

The Nerello Mascalese of the Fondo Filara selection is part of the monovarietals and is obtained from the homonymous grape variety in purity from volcanic soils, very rich in minerals and with strong temperature variations.

The grapes are harvested by hand and then fermented in steel, aging in steel and barriques make this wine very complex but at the same time elegant and structured.

A successful interpretation of this native Sicilian grape variety!



Rosso rubino con riflessi vivaci.


Complesso ed elegante con profumi di erbe aromatiche e liquirizia.


Caldo e strutturato con lungo finale balsamico.


Formaggi semi-stagionati, primi piatti saporiti, carni alla griglia e arrosti.



YEAR 2018
TRAINING SYSTEM Contro-spalliera a cordone speronato.
ALCOL 13.00
FORMAT 0,75 L Standard
COLLECTED Manuale in cassette, nella seconda-terza settimana di Ottobre.



LOCATION Trecastagni (CT)
GROUND Terreni composti da sabbie vulcaniche, derivati dal disfacimento delle masse laviche, molto ricchi di minerali.
REFINEMENT Prevalentemente in acciaio, il 30% del vino matura per 5-6 mesi in barrique ed altri 3-4 mesi in botte grande; l'affinamento è completato da un ulteriore maturazione di 4-5 mesi in bottiglia.
WINEMAKING Macerazione: per circa 10-15 giorni a temperatura controllata (24-26 °C). Fermentazione: per circa 10-15 giorni a temperatura controllata (24-26 °C).



Wine Advocated 2017 87

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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.