Cantine Nicosia was founded in 1898 by Francesco Nicosia, great-grandfather of the current owner, who opened a wine shop in Trecastagni, on the eastern side of Etna. Golden times for the Etna wine, that was already known and appreciated throughout Europe for its mineral strength and its "volcanic" personality. The real turning point came at the end of the twentieth century, thanks to the innovative spirit of Carmelo Nicosia, the current owner, who restructured the vineyards and expanded the winery, redesigning it in a modern way and provinding of the rebirth of Sicilian wine.
Cantine Nicosia's wine production includes both native and international grape varieties better adapted in Sicily, promoting the island territory in full respect of the environment, with careful selection of the grapes and a constant care of winemaking processes in the cellar.
A long journey towards excellence, to produce wines worthy of representing the best Sicilian winemaking tradition, in Italy and in the world.
Trecastagni estate is the place where tradition is combined with the most advanced technology and it is still today the heart of the company, with a wide area dedicated to winemaking, analysis laboratory, bottling line and underground barrel cellar. Not far from the foot of one of the extinct craters that dot Etna Mount, there is Monte Gorna estate, with its typical lava terraces where the volcanics native grapes grow. The company also owns extensive lands in Vittoria for the production of Cerasuolo DOCG, and it directly manages vineyard extensions in the rest of Sicily.
The attention and care for Sicilian territory led Nicosia's philosophy to fully embraced the cause of organic agriculture and sustainability, combining environmental protection and food safety, 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, Cantine 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.