Sciara Volcanic Winery
is a winery established on the volcanic soil of Etna in 2015.
The estate has been run by Stef Yim, an Asian American young man who, before becoming an oenologist, thanks to his winemaking experiences in California and France, trained himself as a sommelier in Los Angeles. His belief in the uniqueness of the volcanic soil of Etna has led him closer and closer to the crater. Cannonau vineyards in the districts of Cielo and Nave, are, in fact, the highest in Europe.
The place is Randazzo (CT), Etna, Sicily.
- Volcanic rocks and sands (760 meters)Volcanic ash, rocks and sands (980 meters)
- Volcanic rocks and sands (Centenario)
- Volcanic ash and sands (1200 meters)
- Rocks and volcanic sands (Acqua di Luna)
Cannonau, Nerello Mascalese;
Carricante, Catarratto, Minella bianca.
Age of the vineyards:
from 45 to over 100 years
On the north-eastern, north, north-western and southern slopes of Etna, the highest mountain in Europe, the over-century old vineyards are naturally cultivated ‘ad alberello’. Property of the estate is also the highest red grape vineyard in Europe, located at about 1200 meters.
- White wine
- Red wine
- IGT Etna Rosso
- DOC Etna Rosso
the main points for the winemaker Stef Yim are:
- young volcanic soil (Etna Volcano is very active)
- Prephylloxera old vines ‘foot free’
Each wine fully reflects its terroir.
inviting and charming wines able to give a subtle elegance to taste.
• Cannonau: depth and alcohol potential
• Nerello Mascalese: reader of the terroir, medium body, acidity
• Carricante: elegance and fruit
• Catarratto: acidity and minerality
• White Minella: freshness
balance and uniqueness
White: fish dishes such as pasta with seafood and also white meat with orange .
Red: pasta with truffles, meat such as pork shank and suckling pig ossobuco and roast pigeon. To try it with some raw fish.
1200 metersVintage 2018
Cannonau 100% (Spanish Grenache)
Vines over 70 years old on soil of volcanic ash and sands at an altitude of 1200 meters.
Contrada / Cru: Cielo (Sky) and Nave (Ship)
Spontaneous fermentation with autochthonous yeasts, nineteen months in terracotta jars and glass containers with a production of 960 bottles.
The ruby red color is elegant. The olfactory impact is attractive and visceral. Representative of the Etnean terroir are the ferrous notes of anchovy. Fruity nuances of blackberries and pomegranates are accompanied by sensations of roasted chestnuts.
A decisive, delicate and expressive mouthfeel that tastes of volcanic terroir. The subtle tannic texture along with the entire structure of the wine gives moments of intriguing elegance.
"Tarbouriech" Oyster, the pink pearl of the river Delta - Maria Grazia Soncini – La Capanna di Eraclio - Codigoro (FE)
Centenario - Pre PhyloxeraVintage 2018
Nerello Mascalese 100%
Vines over 100 years old on a soil characterized by volcanic rocks and sands, at an altitude from 630 to 1200 meters
Contrada / Cru: Barbabecchi, Feudo di Mezzo and Nave
Spontaneous fermentation with autochthonous yeasts, nineteen months in terracotta jars and glass containers with a production of 896 bottles.
If you pour the wine into a large glass, an inviting and intense olfactory profile, with aromas unfolding in hints of red fruits, strawberry and blood orange as well as brambles and tobacco, rocks and musk will be perceived at once.
The palate will fully appreciate the intensity, the good concentration and the subtle elegance of the wine, always fresh and balanced. Your perceptions will range from red fruits to dried herbs to end with a lovely earthy sensation.
Pasta with truffles, roast pork knuckle, suckling pig
980 metersVintage: 2018
Nerello Mascalese 100%
Vines over 100 years old on soil composed of volcanic ash and sands at an altitude from 820 to 1000 meters
Contrada / Cru: Barbabecchi, Carrana and Monte Dolce
Spontaneous fermentation with autochtonous yeasts, nineteen months in oak barrels, ceramic jars and glass containers. A production of 3100 bottles.
Pronounced notes of black plums and cherries, spearmint, thyme and wild mushrooms.
The sip is fresh and the tannins are soft. A balanced pseudo-caloric sensation makes the drink lovable. Perceivable is the orange zest accompanied by cherries, spearmint and a mineral finish. Characterized by an agile structure and by the mineral identity of such an altitude, the wine tastes of fruit.
Mallard with red onion
760 metersVintage: 2018
Nerello Mascalese 93% and Nerello Cappuccio 7%
Vines from 12-13 to 65 years on volcanic rocks and sands located at 720 - 770 meters above sea level
Contrada / Cru: Sciara Nuova and Taccione
Spontaneous fermentation with indigenous yeasts, nineteen months in oak barrels of various sizes and glass containers. A production of 4170 bottles
The aromatic intensity envelops you with sensations of stones and dried berries, outlined by alternating perceptions of anchovy paste and ferrous notes. Perceivable are notes of roasted cherries and chestnuts.
In the mouth the wine is powerful and well structured . The pseudo-caloric sensation brings hints of figs and black fruits, saline notes and a woody finish. The wine is at its best at least half an hour after opening it.
Grilled meat, ossobuco and roast pigeon. With the passing of time it may be served with raw fish too.
Moon’s waterVintage 2018
Carricante 60%, Catarrato 40%, Minella Bianca and Garganega
Volcanic sands and rocks located between 720 and 1000 meters above sea level
Contrada / Cru: Carrana, Taccione and Monte Dolce
Spontaneous fermentation with autochtonous yeasts, maceration for forty days and sixteen months in stainless steel and oak barrels. A production of 1550 bottles
Hints of apple and pear, chamomile and ginger.
On the palate an excellent freshness accompanied by perpetual acid-saline hints is perceivable. In the finish the taste is in perfect harmony with floral notes , honey and ginger.
Pasta with seafood and white meats such as chicken with orange.