Graci, Sicily

Alberto Aiello Graci has been making wine on Sicily's Mount Etna since 2004, the year he returned from his apprenticeship as a Milan banker. He picked up the baton with 5 hectares of family land, 2 hectares of which are vineyards (the rest are polycultural activities). The region of Etna Rosso, famous for its black lava soils and elegant red wines made from the Nerello Mascalese and Cappuccio grapes, has been reviving since 2000, lured by juicy EU grants and spectacular scenery.

Once carpeted with vines - the fruit allegedly used in bulk to prop up the Langhe and Burgundy wines - it has now become an artisan's playground, a mix of hobbyist and commercial winegrowers. Alberto Graci is definitely in the latter category, firmly on the ground. As the Vice President of the Consorzio, which covers 300 hectares of Etna DOC, he's forever preoccupied with the quality of the produced wines (at yields still as high as 65hl/ha). His patch of heaven is part 50-year-old, 8500 high-density, free-standing 'alberello' vines at 1000 metres above sea level that produce naturally low yields amid the black grainy soils, part younger trained vines on flatter, lower sandier terra. He prefers to tend his vines as naturally as possible.

Fermentation occurs in a combination of large cement and Au strian Stockhinger oak of 42hl, at ambient (30-35 Celsius) temperatures, using wild yeast, before moving the wine into slightly smaller Gamba barrels. He seeks the reductive quality of large oak, that captures the character of the soil and fruit, rather than the stylistic effects of micro-oxygenation brought by French barriques.

Alberto debuted his Etna Rosato (100% Nerello Mascalese) with the 2013 vintage, partnering the earlier drinking smoky red Etna Rosso, the more structured, wilder berried Quota 600 (from vines 600 metres up - a 500-case production of only Nerello Mascalese and Cappuccio, lush and lithe), the high thrills of his Quota 1000 and the minerally citrus Etna Bianco Contrada Arcuria (made from 100% Carricante).