The Cellar


Natural wines: terroir, poetry and grape juice.

“Wine must be alive, mutable; It must be the truest expression of the surroundings and culture of the men that produce it, so whoever drinks Sicilian wines must find Sicily in it, with its many and different local and cultural realities.”

Salvo Foti, Enologist

The wines we offer to our guests are the result of careful research and selection among the best Sicilian wines.

We have chosen some small Sicilian producers of natural wines; “Small” in terms of planted area and  number of bottles produced, but “big” for the quality of their wines.

With these winegrowers we share the underlying philosophy which guides them in their wine production:

Respect for nature, for the traditions and culture of the territory, the soil and the vineyards.

The decision to restore and enhance the Sicilian grapes originates from this respect: Grillo, Catarratto, Inzolia, Perricone, Nero d’Avola, Frappato, Nerello Mascalese, Zibbibo just to name the best known.

This “respect” also motivates the meticulous and patient care of the vineyards that requires a lot of manual work but also allows to obtain an excellent raw material, excluding chemicals both in the vineyard and in the winery , privileging ancient techniques such as the natural grass cove and the green manure which maintain and increase soil fertility and ecosystem biodiversity, using only local yeasts (those naturally found on the grapes) instead of selected ones.

The artisan dimension of these small producers allows them to carry out a manual collection which grants the “luxury” of choosing the best grapes, reducing at the minimum the process in the cellar.

All this allows the wine to express the best characteristics of the vine variety and its specific area, what the French call “terroir”.

Our wine cellar offers the best wines of the area, to complement the dishes of our cuisine or just to sip in total relax. Among our wines you will find mostly indigenous vine varieties of important local producers such as Marco De Bartoli, Arianna Occhipinti, the Wind Gate, Benanti, Tenuta delle Terre Nere and others. We also propose bitter liquor and dessert wines such as Malvasia delle Lipari Passito di Pantelleria, Marsala Superiore or Vecchio Samperi.

“let’s allow nature to make its course and plant’s harmony and energy  to be transmitted from the grapes to the wine, fully expressing the territory to which they belong.”

Marco Sferlazzo, Porta del Vento

“Accepting the diversity of soils, wind, the inclination of the land, the altitude and of all the elements that create the authenticity of a vineyard;  A wine must taste like the land where it comes from (….).

The development of healthy soil and a balanced ecosystem within the vineyard, however, means more work and especially more manual labor.

We only hand collect and if on one side it’s more difficult, on the other I can afford the luxury to choose only the best, healthier and more mature grapes. And when I position the vintage on the bottle I remember those grapes, because the vintage of a wine is the year of the grape harvest: all starts from the fruit, from the beginning (….). The transition in the cellar then becomes simplier and less interventionist (….).

Natural wine starts from the respect of the land and the vineyard ; The idea that the portion of land that we own has been offered to us as a gift and that one day it will be left to whom will come after us, with the commitment  to leave it healthier  and more attended compared to how we found it. “

Arianna Occhipinti, Natural Woman, Fandango Books

“Wine is a cultural synthesis”

“Each variety is the integration between Vine and environment”

“Variety is the wine genius”

“For us vine is life”

“In the wine industry it’s very important to fit with territorial, historical and cultural realities of our own country. Also the name of a wine should respect this principle”

“Giving a wine a fantasy name is a defeat for the territory”

Marco de Bartoli