A heartfelt thank you to Senza Filtri, Anna Corai and Beatrice Giorgi for the stunning photo credit.
FABIO SIGNORELLI
ITALY | ETNA, SICILY
Fabio Signorelli’s winemaking journey began in 2010 when he first set foot on the slopes of Mount Etna. Having already honed his skills in Tuscany and Umbria, Fabio was captivated by Etna’s raw, untamed beauty and the unique challenges it presented to viticulture. The volcanic landscape, with its ever-changing microclimates, proved to be the perfect environment for growing exceptional wines, especially the noble Nerello Mascalese grape. It was here, amidst the dramatic terrain, that Fabio’s dream of producing his own wines took root.
In 2018, Fabio made his dream a reality when he purchased an ancient farm in Contrada Bardazzi, located in the heart of Etna’s wine country. The estate, surrounded by vineyards, fruit trees, and olive groves, became the foundation of his personal winemaking project. Fabio also forged strong relationships with local farmers, acquiring small, historic vineyard plots in the towns of Castiglione di Sicilia and Randazzo. His wines are a direct reflection of Etna’s diverse terroir, each bottle crafted with care and attention to detail.
Fabio’s approach to winemaking is deeply rooted in tradition and respect for the land. He practices biodynamic viticulture, working in harmony with the rhythms of nature and minimizing intervention. Every vine is treated with personal care, and each wine is a true expression of its unique vineyard. Fabio’s wines are vibrant, elegant, and full of character—capturing the essence of Mount Etna’s wild, volcanic spirit in every drop.
A thrilling exploration of texture and complexity through this Etna orange wine. The nose opens with an intriguing mix of dried citrus peel and ripe pear, weaving in delicate notes of honeycomb and toasted almond for a subtle richness. As it unfolds, the volcanic minerality takes centre stage, grounding the wine with an earthy depth, while the lively citrus zest dances on the palate. A soft, almost velvety tannic grip adds body, and a whisper of spice elevates the experience. The finish is wonderfully long and savoury, with a crisp, saline edge that leaves you longing for another sip. It’s a wine that beckons discovery with every glass.
Winemaker | Fabio Signorelli
Region | Etna, Sicily, Italy
Variety | 70% Carricante and 30% of other white varieties
Viticulture | Organic
Soil | Volcanic
Altitude | 600 - 850 m
Age of the vines | planted in 1896 & 1960
Bottles made | 427 bottles
Vinification
The grapes undergo destemming and pressing, followed by spontaneous fermentation with maceration of 9 to 12 days in open vats. The wine is then aged in glass demijohns and small fiberglass containers, allowing for a precise maturation that preserves the integrity of the varietals and the influence of the volcanic terroir.
A captivating dance between vibrant red fruits and a subtle, yet intriguing, earthy complexity. Fresh raspberry and wild strawberry tantalise the palate, their sweetness beautifully tempered by zesty citrus notes and delicate herbal whispers of the Mediterranean. Beneath this fruity melody lies a fine, almost mineral edge that speaks of the volcanic soils and high-altitude vineyards, adding an unmistakable depth to the wine. With a touch of spice from the Grenache and a lingering finish that hints at a saline freshness, each sip reveals something new, making this Rosé a truly enchanting experience.
Winemaker | Fabio Signorelli
Region | Etna, Sicily, Italy
Variety | Nerello Mascalese, Sangiovese, Grenache, Grecanico and
other white grapes
Viticulture | Organic
Soil | Volcanic
Altitude | 550-920 m
Age of the vines | 20 - 64 years
Bottles made | 784 bottles
Vinification
Destemming and pressing are followed by maceration in open vats for 24 to 36 hours, during which spontaneous alcoholic fermentation takes place. The wine is then gently pressed by hand and undergoes fermentation in a cement vat. Finally, it is refined in small fiberglass tanks, allowing it to mature and develop its full character.
This Nerello Mascalese opens with a captivating nose of dark cherries, wild berries, and a hint of Mediterranean herbs, like rosemary and thyme, underscored by a subtle smokiness from the volcanic soil. On the palate, it’s medium-bodied with a delicate balance of ripe red fruit and earthy minerality, thanks to the volcanic terroir. The old oak aging imparts a gentle roundness, adding complexity with whispers of spice, while the concrete maturation preserves the freshness, giving it a pristine, slightly floral lift. Tannins are fine and integrated, leading to a long, elegant finish with a touch of savoury ashiness and a refreshing acidity that keeps the wine vibrant and alive. A true expression of Etna’s unique character.
Winemaker | Fabio Signorelli
Region | Etna, Sicily, Italy
Variety | Nerello mascalese
Viticulture | Organic
Soil | Volcanic
Altitude | 550-850 m
Age of the vines | 20 - 64 years
Bottles made | 1869 bottles
Vinification
Destemming and pressing are carried out using a small, hand-operated destemmer. The grapes undergo maceration in small open vats, where spontaneous fermentation takes place, with skin contact lasting between 14 to 21 days, accompanied by gentle daily punchdowns. Pressing is done manually. The malolactic fermentation is completely spontaneous. The wine is then assembled and aged in small concrete tanks, with a small portion resting in old oak. It is then bottle-aged for a minimum of 12 months before being released
This remarkable red wine, sourced from the 1896 vineyard of Bardazzi Contrada, offers a truly unique expression of Etna’s heritage. A blend of 60% Nerello Mascalese and 40% ancient, diverse varieties, it reveals a complex bouquet of dark berries, dried herbs, olives, black pepper, and subtle spice, with intriguing hints of Mediterranean florals and earthiness. On the palate, the wine is both structured and harmonious, showcasing fine, integrated tannins and a deep minerality that reflects the vineyard's elevated northeast-facing terraces. The layered fruit profile, coupled with the richness of dates and the intriguing nuances from the ancient grape varieties, creates a wine of exceptional depth and elegance, perfectly capturing the spirit of this historic, symbiotic vineyard.
Winemaker | Fabio Signorelli
Region | Etna, Sicily, Italy
Variety | 60% Nerello Mascalese and 40% ancient, diverse varieties from a single vineyard
Viticulture | Organic
Soil | Volcanic
Altitude | 600 m
Age of the vines | planted in 1896
Bottles made | 659 bottles
Vinification
Destemming and pressing are carried out using a small, hand-operated destemmer. The grapes undergo maceration in small open vats, where spontaneous fermentation unfolds, with skin contact lasting between 21 to 28 days. Daily manual punchdowns are performed, followed by soft manual pressing. The malolactic fermentation proceeds naturally and without intervention. The wine is aged in small fiberglass containers, allowing it to develop further complexity. Afterward, it undergoes bottle aging for a minimum of 12 months before being released.