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Vino Lauria – Alcamo, Sicily

Vito Lauria is a Sicilian local. After studying winemaking in Friuli he expanded his experience working with some outstanding local wineries. Returning to Sicily in 2005 he worked as the oenologist for a local organic winery, spending his spare time renovating the family winery at Alcamo in the northwest. All wines are the product of organic vineyards carefully and expertly overseen by Vito. The focus is on Sicily’s noble local varieties, picked and vinified to retain balanced fruit, varietal character and sense of place without over ripe, baked concentration that sometimes represents the island. By calling on a friend who is a talented artist Vito has also ensured that his packaging is some of the most tastefully stylish that we have come across.

The Grillo is from the Giardinello vineyard and is full of tropical fruits with a great citrus note and undertones of green herbs and almonds. The Solerte Zibibbo is a natural wine from 100% Muscat of Alexandria fermented on the skins for 15 days. It is dry and sapid with floral aromas and flavours of mandarin and white peach. The Radice is 100% Catarratto fermented in stainless steel on its skins for 10 days. The Rosé di Zio Paolo is laden with wildflowers, juicy cherries and wild strawberries. The Nero d’Avola Zio Paolo is fermented and aged in stainless steel retaining a wonderful juicy, refreshing character. The grape’s natural flavours of cocoa nib, wild plum and black cherry literally sing out. The Frappato offers lovely wild strawberry and smoky Marasca cherry notes. A smooth take on the grape of Etna and Faro, Vito’s Nerello Mascalese is fermented and aged for 18 months in stainless steel. Fully organic from a vineyard in the island’s Sambuca commune. The Alacre Nero d’Avola is a natural wine aged for 18 months in large botti. Racy and spicy with lovely back fruits and pepper. The QuarantaSarme is named after the vineyard site that produces the fruit and is 100% Perricone making this dry, grippy and enjoyably serious. The Vergine is the purest form of the Sicilian Marsala tradition which stretches back to 1770. Produced from the local Grillo grape variety, this fortified, organic wine offers roasted hazelnuts and burnt caramel flavours with a dry, salty, citrussy tang

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