The Didacus red is a varietal cabernet franc from a very specific Ulmo block, also named for Diego Planeta, visionary and pioneer for wines in Sicily. The Piano del Sommacco (sumac) is the source, treated to whole bunch fermentation and aged in tonneaux because of the fruit's great potential. The heat did not come until just before harvest (after a cooler season early). This is good for franc when the heat comes late for more concentration though also one picked later as it should be. The uncanny smell of carob and even bokser pod fruit, properly herbal, just the right amount of pyrazine, balsamic and spice. Long, blue and true. Drink 2023-2027. Tasted March 2022. Score - 94. (Michael Godel, winealign.com)

The Carricante grapes for this wine are grown on the rich black lava soil of southeast Sicily. Subtle and delicate aromas of dried citrus fruits with fresh herbal, floral and mineral notes. The palate is robust with warm citrus fruit, lively herbaceousness and salinity. Enjoy it with grilled fish and shellfish.

Ripeness, juicy forthright quality and all in interface with what feels like every pore for both aromas and with the palate. The Terebinto, a.k.a Cyprus Turpentine never takes a break nor moves absently around. There is purpose in every aroma and flavour, not as an attack, but as a dance. This grillo gets better and better every year. Shiny happy leaves and people. Never out of time for this grillo. 'Put it in the ground, where the flowers grow, gold and silver shine.' Drink 2024-2027. Tasted May 2024. Score - 91. (Michael Godel, winealign.com)

This Sicilian red is produced using the indigenous Nero d'Avola and Frappato varietals, grown organically in the region of Vittoria. Anticipate aromas of red fruit with notes of strawberry, mulberry and pomegranate, leading to flavours of sweet cherries and spice on the refreshing palate. Pair with tomato-based dishes.

Pale ruby and bright in style, this Sicilian Frappato leans into strawberry, pomegranate and red cherry. A tangy line of acidity, gentle tannins and hints of earth, mint and balsamic make it lively and versatile.

Sicilian Grillo offers white flowers, pear, peach, melon and lemon, with sea-salt minerality, fennel and a faint grassy edge. Bright acidity and medium body make it more than a simple aperitif, pairing comfortably with shrimp pasta, fried vegetables, grilled fish or caponata.