Mortellito Tuttu Rosso Terre Sicilia
Out of stock
Region: Sicily, Italy
Grape varieties: Nero d’Avola, Grillo, Frappato, Insolia, Catarrato, and Perricone
Mortellito Tuttu Rosso Terre Sicilia is a blend of all the grapes Dario grows in the vineyard. Lush black fruit, mild tannins, easy finish.
Song: Here Is No Why by The Smashing Pumpkins
Out of stock
Save 10% when you buy six or more bottles (mix and match)
About Mortellito Tuttu Rosso Terre Sicilia
Mortellito Tuttu Rosso Terre Sicilia is a blend of all the grapes Dario grows in the vineyard. Lush black fruit, mild tannins, and an easy finish.
Mortellito [MORT-el-li-to] is in Val di Noto, in the corner of Sicily that lies at the same latitudes as North Africa’s arid desert climate. Its vineyards are a few kilometers from the coast, with grooves of ancient olive and almonds trees breaking the wind off the sea. Abandoned and still working fishing ports dot the landscape. Owner Dario Serrentino has always enjoyed the contrasts of this coastal growing area, which he calls ‘a desert next to the beach.’ Over the years, lucky for us, he’s learned to coax extremely elegant wines from this receding coast of limestone, which, he says, is ‘the magic to produce wines with tension, freshness, and complex salinity.’ In Dario’s best vintages, his Rosso and Bianco wines have a tapering, svelte finish, that’s cool and salt-dusted. Drinking them is akin to a dive into the nearby Ionian sea on a hot summer day.
Dario has always worked on the family farm in one form or another (his heirloom almonds were actually his first love). He changed careers from a social worker and part-time farmer to full-time vignaiolo with his first bottling in 2014. He works only with native grapes, including an herbal Frappato, and a spicy-sour bush vine Nero d’Avola. His whites are acid-driven and aspirin-chalky in texture: the Grillo often has a nose of grilled nuts and citrus rinds, the Moscato di Alessandria is floral and herbal (la sua morte, ‘it’s death,’ as the Italians like to say, is a pairing with raw fish crudo).
There have never been any chemical interventions in the vineyards, and there’s an intentional hands-off approach in the cellar, with a minimum of sulfur added at bottling. Avoiding the entrapments of the glou-glou or overwrought luxury style, Dario is part of a very small contingent of producers in Sicily producing fine and natural wines, or as Dario poetically likes to say: mare e terra in vino.