Emilio Sciacca
The Emilio Sciacca Etna Wine cellar was born from the desire of a man to combine his passions and professional skills with an innovative entrepreneurial ambition. Emilio Sciacca, with a degree in engineering in hand, had the opportunity to travel the world and cultivate his interest in foreign languages and cultures, nature, and his homeland of Sicily. In 2003, he obtained the qualification as a Tour Operator Director and Naturalistic Guide and founded one of the first tourist and naturalistic incoming companies in his Catania, where food and wine is a common thread. He became a wine producer when the opportunity arose to acquire an ancient cellar on Etna, founded at the end of the 19th century by the Sgarlata family and active since the early 20th century: the renovation of the Palmento La Martinella has had a significant meaning in safeguarding the centuries-old winemaking traditions of southern Italy.
The estate of Emilio Sciacca extends for about 3 hectares and is divided between the headquarters of the municipality of Linguaglossa, in the Martinella district, on the north-east slope at an altitude of 600 meters, and the municipality of Randazzo, on the full north slope, in the districts of Allegracore and Calderara, at an altitude of 700 meters. The lands are typically made up of volcanic matrix soils: sandy and very draining, rich in microelements and a great mineral variety. The climate is quite varied and represents a unique combination of mountain and Mediterranean characteristics: temperatures can drop below zero in winter and reach over 40 degrees in summer, with impressive daily temperature excursions. The setting is ideal for the cultivation of typical Etna varieties: the white berries Carricante, Catarratto, and Grecanico Dorato; the black berries Nerello Cappuccio and especially Nerello Mascalese, with some vines over 70 years old. The agronomic approach is focused on the use of only products allowed by the organic regime and controlled cover cropping is practiced between the rows, green manuring, and, when necessary, fertilization with organic material, while pruning and harvests are carried out by hand.
Emilio Sciacca vinifies cercando ogni volta di interpretare al massimo l’annata, senza ricette preconfezionate. Le uve sono normalmente diraspate e pressate in maniera soffice, con macerazioni in vasca d’acciaio e travasi tramite pompe peristaltiche, al fine di evitare contaminazioni ai mosti. Le fermentazioni sono condotte da lieviti autoctoni e le malo-lattiche si innescano spontaneamente. Anche gli affinamenti sono di regola svolti in acciaio, con l’eccezione del passaggio in tonneau usati per il Neromagno.
by hand.Emilio Sciacca vinifies each time trying to interpret the vintage to the fullest, without pre-packaged recipes. The grapes are normally destemmed and softly pressed, with macerations in steel tanks and transfers via peristaltic pumps, in order to avoid contamination of the musts. Fermentations are conducted by indigenous yeasts and malolactic fermentations occur spontaneously. Also, the aging is usually carried out in steel, with the exception of the passage in used tonneau for the Neromagno.
The Emilio Sciacca Etna Wine cellar was born from the desire of a man to combine his passions and professional skills with an innovative entrepreneurial ambition. Emilio Sciacca, with a degree in engineering in hand, had the opportunity to travel the world and cultivate his interest in foreign languages and cultures, nature, and his homeland of Sicily. In 2003, he obtained the qualification as a Tour Operator Director and Naturalistic Guide and founded one of the first tourist and naturalistic incoming companies in his Catania, where food and wine is a common thread. He became a wine producer when the opportunity arose to acquire an ancient cellar on Etna, founded at the end of the 19th century by the Sgarlata family and active since the early 20th century: the renovation of the Palmento La Martinella has had a significant meaning in safeguarding the centuries-old winemaking traditions of southern Italy.
The estate of Emilio Sciacca extends for about 3 hectares and is divided between the headquarters of the municipality of Linguaglossa, in the Martinella district, on the north-east slope at an altitude of 600 meters, and the municipality of Randazzo, on the full north slope, in the districts of Allegracore and Calderara, at an altitude of 700 meters. The lands are typically made up of volcanic matrix soils: sandy and very draining, rich in microelements and a great mineral variety. The climate is quite varied and represents a unique combination of mountain and Mediterranean characteristics: temperatures can drop below zero in winter and reach over 40 degrees in summer, with impressive daily temperature excursions. The setting is ideal for the cultivation of typical Etna varieties: the white berries Carricante, Catarratto, and Grecanico Dorato; the black berries Nerello Cappuccio and especially Nerello Mascalese, with some vines over 70 years old. The agronomic approach is focused on the use of only products allowed by the organic regime and controlled cover cropping is practiced between the rows, green manuring, and, when necessary, fertilization with organic material, while pruning and harvests are carried out by hand.
Emilio Sciacca vinifies cercando ogni volta di interpretare al massimo l’annata, senza ricette preconfezionate. Le uve sono normalmente diraspate e pressate in maniera soffice, con macerazioni in vasca d’acciaio e travasi tramite pompe peristaltiche, al fine di evitare contaminazioni ai mosti. Le fermentazioni sono condotte da lieviti autoctoni e le malo-lattiche si innescano spontaneamente. Anche gli affinamenti sono di regola svolti in acciaio, con l’eccezione del passaggio in tonneau usati per il Neromagno.
by hand.Emilio Sciacca vinifies each time trying to interpret the vintage to the fullest, without pre-packaged recipes. The grapes are normally destemmed and softly pressed, with macerations in steel tanks and transfers via peristaltic pumps, in order to avoid contamination of the musts. Fermentations are conducted by indigenous yeasts and malolactic fermentations occur spontaneously. Also, the aging is usually carried out in steel, with the exception of the passage in used tonneau for the Neromagno.
