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Sicily, the largest island in the Mediterranean, boasts a rich winemaking tradition influenced by its diverse climates and unique terroirs. From its sunny coastal areas to the volcanic soils of Mount Etna, Sicily’s varied landscapes contribute to its distinctive and flavorful wines.

Mandrarossa, established in 1999, brings a modern twist to Sicilian winemaking by blending tradition with innovation. The winery is known for its commitment to exploring and optimizing Sicily’s terroirs. With guidance from oenologists Mimmo De Gregorio and Filippo Buttafuoco, and experts like Alberto Antonini and Pedro Parra, Mandrarossa focuses on cultivating grapes in prime locations such as the sandy coastal areas and hillside vineyards of Menfi. This dedication to quality includes in-depth research on limestone soils and various Sicilian regions to enhance their wine production.

Mandrarossa’s vineyards are spread across several notable Sicilian territories. Menfi, with its subtle hills and Mediterranean coastline, provides a unique habitat for cultivating grapes. The area’s rich biodiversity and favorable climate contribute to the high quality of Mandrarossa’s wines. 

Additionally, the winery explores new regions, including the volcanic soils of Mount Etna, which offer distinct and complex flavor profiles. This commitment to understanding and utilizing Sicily’s diverse terroirs allows Mandrarossa to produce exceptional wines that reflect the island's varied landscapes.

50% Nero d'Avola, 50% Cabernet Franc. The wine is ruby-red, medium bodied with purplish reflections. On the nose it emanates scents of red fruits and aromas of dried fruit as prunes and almonds. On the palate it is elegant with a good structure. Silken with low tannin, this would be a great wine to pair with white meat, oily fish, and cheese.

NYR

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