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A Culonna, Scirto
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Grape
Nerello Mascalese (Nerello Cappuccio)
Drinking Window
Ready or drink by 2032
Region
Passopisciaro, Sicily
Pairings
You can drink this wine during an aperitivo along with bruschetta with cherry tomatoes, as well as a meat pie or a medium-cooked steak.
Regional Recipe
Winemaker Notes
Scirto is on the north side of Mount Etna in Sicily at an altitude of 650 meters above sea level, with black volcanic sandy soil rich in potassium. All their treatments and harvesting is carried out by hand, with no chemical fertilizers or pesticides used.
A Culonna is an Etna Rosso made up of mainly Nerello Mascalese with some Nerello Cappuccio, native ancient Sicilian grape varieties. Fermented in steel tanks with natural yeasts, aged in used oak barrels for 18 months before a further 6 months in the bottle.
In the glass it shows a bright ruby red with garnet reflections, medium intensity.
On the nose: ripe red fruits (cherry, wild strawberry), rhubarb, and graphite; aromatic touches of orange zest, wild thyme, and a hint of volcanic ash.
On the palate it unveils a refined tension: balance between freshness and structure, with vibrant acidity, fine tannins and mineral backbone. Notes of red cherry, pomegranate, crushed stone, and lingering saline hints interplay, evolving with depth. The finish is persistent, dry, and marked by smoky, savory echoes.
This is a wine of volcano and character — expressive, dynamic, and deeply anchored to its terroir of Etna.
The Story
On the northern slopes of Mount Etna, in the village of Passopisciaro, lies the heart of Vini Scirto, a small estate guided with passion by Giuseppe Scirto and Valeria Franco.
The vineyards are rooted in the historic contrade of Feudo di Mezzo and Porcaria, with vines planted in the early 1900s. Some are trained as alberello, others as spurred cordon, all thriving in the black volcanic sands and pumice soils between 600 and 1,000 meters of altitude.
The land once belonged to Giuseppe’s grandparents, who produced simple bulk wine and olive oil. When the family faced the choice of selling the vineyards after his grandfather’s passing, Giuseppe and Valeria decided instead to dedicate themselves to the vines. Their first harvest was in 2010, marking the beginning of a new chapter that continues the family legacy.
From the outset, their philosophy has been one of respect and restraint: no chemical inputs, minimal intervention, and a focus on letting the terroir speak. In the cellar, fermentations occur spontaneously with native yeasts, and the wines are aged patiently to express the character of Etna.
Nerello Mascalese is the beating heart of the estate, accompanied by Nerello Cappuccio, Carricante, Grecanico, and Minnella. Each bottle reflects the dialogue between tradition, volcanic landscape, and the vision of its custodians.
Among their flagship wines is A’ Culonna, named after a historic stone monument in Passopisciaro where peasants once gathered to sell wine. It stands as a symbol of continuity: the connection between past and present, land and people.
For Giuseppe and Valeria, Vini Scirto is more than a winery—it is a promise to preserve tradition, protect a fragile landscape, and craft wines that are alive, expressive, and deeply rooted in the soul of Etna.
