When we started producing wines in 2001, we did not understand anything about wine legislation neither rules regarding labeling products.

When we had to make labels for our first wines, we were confused with the different “quality levels” and in the end we chose for the simplest and most basic “quality level”: Table wine. Back in 2002, mentioning the vintage or other information on a Table Wine label was not admitted by law and so we decided to use our numbering system, starting from 1, being the first time this wine was produced, moving on in time.

In order to inform our clients regarding vineyard site, varietal and vintage, on every wine and label we produce, we will enter eventually in the A.O.C. Etna or Sicily which will enable us to write most information on the labels. This will create more transparency as we cultivate on multiple vineyard sites from which we produce single vineyard wines, called “contrada” or "cru".

The list of the editions below will be helpful for you as well as ourselves, as over time we will loose track of the editions and vintages!
SUSUCARU® 1st edition
Vintage 2007
Varietals: Malvasia, Catarratto, Inzolia and Nerello Mascalese (rosé, co-fermented with the skins)
Production: 1.000 bottles

SUSUCARU® 2nd edition
Vintage 2008
Varietals: Malvasia, Catarratto, Inzolia and Nerello Mascalese (rosé, co-fermented with the skins)
Production: 1.000 bottles

SUSUCARU® 3rd edition
Vintage 2010
Varietals: Malvasia, Catarratto, Inzolia and Nerello Mascalese (rosé, co-fermented with the skins)
Production: 2.400 bottles

SUSUCARU® 4th edition
Vintage 2011
Varietals: Malvasia, Catarratto, Inzolia and Nerello Mascalese (rosé, co-fermented with the skins)
Production: 3.000 bottles

SUSUCARU® 5th edition
Vintage 2012
Varietals: Malvasia, Moscadello, Catarratto, Inzolia and Nerello Mascalese (rosé, co-fermented with the skins)
Production: 6.000 bottles

SUSUCARU® 2013
6th edition
Varietals: Malvasia, Moscadello, Catarratto, Inzolia and Nerello Mascalese (rosé, co-fermented with the skins)
Production: approx. 10.500 bottles

For all following editions, the vintage is indicated on the label
CONTADINO 1st edition
Vintage 2003
Varietals: Nerello Mascalese 50%, different white varietals (Catarratto, Coda di Volpe, Carricante, Minnella Bianca) 50% 50%
Production: 1.100 bottles

CONTADINO 2nd edition
Vintage 2004
Varietals: Nerello Mascalese 60%, Uva Francesa 30%, different white varietals (Minella Bianca, Inzolia) 10%
Production: 2.000 bottles

CONTADINO 3rd edition
Vintage 2005
Varietals: Nerello Mascalese 70%, Uva Francesa 20%, different white varietals (Minella Bianca, Inzolia) 10%
Production: 2.500 bottles

CONTADINO 4th edition
Vintage 2006
Varietals: Nerello Mascalese 90%, Uva Francesa 5%, different white varietals (Minnella Bianca, Inzolia) 5%
Production: 3.000 bottles

CONTADINO 5th edition
Vintage 2007
Varietals: Nerello Mascalese 70%, different red varietals (Uva Francesa, Minnella Nera, Nerello Cappuccio) 20%, different white varietals (Minnella Bianca, Inzolia) 10%
Production: 5.000 bottles

CONTADINO 6th edition
Vintage 2008
Varietals: Nerello Mascalese 80%, different red varietals (Uva Francesa, Minnella Nera, Nerello Cappuccio) 15%, different white varietals (Minnella Bianca, Inzolia) 5%
Production: 5.500 bottles

CONTADINO 7th edition
Vintage 2009
Varietals: Nerello Mascalese 75%, different red varietals (Uva Francesa, Minnella Nera, Nerello Cappuccio) 20%, different white varietals (Minnella bianco, Inzolia) 5%
Production: 6.000 bottles

CONTADINO 8th edition
Vintage 2010
Varietals: Nerello Mascalese 80%, different red varietals (Uva Francesa, Minnella Nera, Nerello Cappuccio, Alicante Bouschet) 17%, different white varietals (Minnella Bianca, Inzolia) 3%
Production: 9.000 bottles

CONTADINO 9th edition
Vintage 2011
Varietals: Nerello Mascalese 80%, different red varietals (Uva Francesa, Minnella Nera, Nerello Cappuccio, Alicante Bouschet) 17%, different white varietals (Minnella Bianca, Inzolia) 3%
Production: 8.500 bottles

CONTADINO 10th edition
Vintage 2012
Varietals: Nerello Mascalese 80%, different red varietals (Uva Francesa, Minnella Nera, Nerello Cappuccio, Alicante Bouschet) 17%, different white varietals (Minnella Bianca, Inzolia) 3%
Production: 10.500 bottles

CONTADINO 2013
11th edition
Varietals: Nerello Mascalese 85%, different local red varietals (Uva Francesa, Minnella Nera, Nerello Cappuccio, Alicante Bouschet) and Minnella Bianca
Production: 17.500 bottles

For all following editions, the vintage is indicated on the label
MONGIBELLO BIANCO 1st edition
Vintage 2004
Varietals: Catarratto, Grecanico Dorato, Coda di Volpe (slightly over-ripe)
Production: 300 bottles

MUNJEBEL® BIANCO 2nd edition
Vintage 2005
Varietals: Grecanico Dorato, Catarratto, Carricante, Coda di Volpe (all grecanico had Botrytis)
Production: 500 bottles

MUNJEBEL® BIANCO 3rd edition
Vintage 2006
Varietals: Grecanico Dorato, Catarratto, Carricante, Coda di Volpe
Production: 1.000 bottle

MUNJEBEL® BIANCO 4th edition
Vintage 2007
Varietals: Grecanico Dorato, Catarratto, Carricante, Coda di Volpe
Production: 1.800 bottles

MUNJEBEL® BIANCO 5th edition
Vintage 2008
Varietals: Grecanico Dorato, Cattaratto, Carricante, Coda di Volpe
Production: 900 bottles

MUNJEBEL® BIANCO 6th edition “VA”
Vintage 2009
Varietals: Grecanico Dorato, Carricante and Coda di Volpe from our high vineyard Tartaraci only.
Production: 1.500 bottles
Remark: The crop of the lower vineyard Santo Spirito was eaten by horses.

MUNJEBEL® BIANCO 7th edition
Vintage 2010
Varietals: Grecanico Dorato, Catarratto, Carricante (Botrytis on the Grecanico)
Production: 1.500 bottles

MUNJEBEL® BIANCO 8th edition
Vintage 2011
Varietals: Grecanico Dorato, Catarratto, Carricante
Production: 1.800 bottles

MUNJEBEL® BIANCO 9th edition
Vintage 2012
Varietals: Grecanico Dorato, Catarratto, Carricante
Production: 2.300 bottles

MUNJEBEL® BIANCO 2013
10th edition
Varietals: Grecanico Dorato, Carricante
Production: approx. 3.200 bottles

For all following editions, the vintage is indicated on the label
MONGIBELLO ROSSO 1st edition
Vintage 2001 (50%) and 2002 (50%)
Varietals: Nerello Mascalese 100%
Production: 1.100 bottles

MONGIBELLO ROSSO 2nd edition
Vintage 2003 (40%) and 2004 (60%)
Varietals: Nerello Mascalese 100%
Production: 500 bottles

MUNJEBEL® ROSSO 3rd edition
Vintage 2005 only
Varietals: Nerello Mascalese 100% (90% of the grapes attacked by Botrytis)
Production: 1.100 bottles

MUNJEBEL® ROSSO 4th edition
Vintage 2006 (70%) and 2007 (30%)
Varietals: Nerello Mascalese 100%
Production: 2.000 bottles

MUNJEBEL® ROSSO 5th edition
Vintage 2007 (40%) and 2008 (60%)
Varietals: Nerello Mascalese 100%
Production: 2.500 bottles

MUNJEBEL® ROSSO 6th edition
Vintage 2008 (30%) and 2009 (70%)
Varietals: Nerello Mascalese 100%
Production: 3.000 bottles

MUNJEBEL® ROSSO 7th edition
Vintage 2009 (30%) and 2010 (70%)
Varietals: Nerello Mascalese 100%
Production: 3.500 bottles

MUNJEBEL® ROSSO 7 “VA”
Vintage 2010
Varietals: Nerello Mascalese 100%, ungrafted, from our 3 highest vineyards (Vigne Alte)
Vineyard(s): contrada Barbabecchi, Guardiola and Tartaraci.
Production: 1.200 bottles

MUNJEBEL® ROSSO 7 “10th anniversary”
Vintage 2010
Varietals: Nerello Mascalese 100%, ungrafted, from our vineyard in contrada Barbabecchi
Production: 700 bottles
Remark: a unique wine as this would have been the Magma of the vintage 2010 which we declassified for not reaching absolute excellence.

MUNJEBEL® ROSSO 8th edition
Vintage 2010 (20%) and 2011 (80%)
Varietals: Nerello Mascalese 100%
Production: 4.200 bottles

MUNJEBEL® ROSSO 8 “VA”
Vintage 2011
Varietals: Nerello Mascalese 100%, ungrafted, from our 3 highest vineyards (Vigne Alte) in contrada Barbabecchi, Guardiola and Tartaraci.
Production: 1.100 bottles

MUNJEBEL® ROSSO 8 “MC”
Vintage 2011
Varietals: Nerello Mascalese 100%, from our vineyard in contrada Monte Colla.
Production: 1.100 bottles

MUNJEBEL® ROSSO 9th edition
Vintage 2012
Varietals: Nerello Mascalese 100%, from our vineyards in contrada Malpasso, Porcaria, Chiusa Spagnolo, Monte Colla, Piano Daini, Rampante.
Production: 5.200 bottles

MUNJEBEL® ROSSO 9 “VA”
Vintage 2012
Varietals: Nerello Mascalese 100%, ungrafted, from our 3 highest vineyards (Vigne Alte) in contrada Barbabecchi, Guardiola and Tartaraci.
Production: 1.500 bottles

MUNJEBEL® ROSSO 9 “CS”
Vintage 2012
Varietals: Nerello Mascalese 100%, ungrafted, from our vineyard in contrada Chiusa Spagnolo.
Production: 1.500 bottles

MUNJEBEL® ROSSO 9 “MC”
Vintage 2012
Varietals: Nerello Mascalese 100%, from our vineyard in contrada Monte Colla.
Production: 1.500 bottles

MUNJEBEL® ROSSO 2013
10th edition
Varietals: Nerello Mascalese 100%, from our vineyards in contrada Malpasso, Porcaria, Chiusa Spagnolo, Monte Colla, Piano Daini, Rampante.
Production: approx. 8.000 bottles

MUNJEBEL® ROSSO 2013 VA
Varietals: Nerello Mascalese 100%, ungrafted, from our 3 highest vineyards (Vigne Alte) in contrada Barbabecchi, Zocco Nero and Tartaraci.
Production: 1.800 bottles

MUNJEBEL® ROSSO 2013 CS
Varietals: Nerello Mascalese 100%, ungrafted, from our vineyard in contrada Chiusa Spagnolo.
Production: 1.800 bottles

MUNJEBEL® ROSSO 2013 MC
Varietals: Nerello Mascalese 100%, from our vineyard in contrada Monte Colla.
Production: 1.800 bottles

For all following editions, the vintage is indicated on the label
MAGMA® ROSSO 1st edition
Vintage 2001
Varietals: Nerello Mascalese 100%, from the vineyards Monte Dolce and Calderara
Production: 500 bottles

MAGMA® ROSSO 2nd edition “T”
Vintage 2002
Varietals: Nerello Mascalese 100% from the vineyard Trefiletti
Production: 500 bottles

MAGMA® ROSSO 2nd edition “M”
Vintage 2002
Varietals: Nerello Mascalese 100% from the vineyard Marchesa
Production: 300 bottles

MAGMA® ROSSO 2nd edition “C”
Vintage 2002
Varietals: Nerello Mascalese 100% from the vineyard Calderara
Production: 300 bottles

MAGMA® ROSSO 3rd edition
Vintage 2003
Varietals: Nerello Mascalese 100%, ungifted, from the vineyard Barbabecchi
Production: 500 bottles

MAGMA® ROSSO 4th edition “VB”
Vintage 2004
Varietals: Nerello Mascalese 100%, from the low vineyards
Production: 500 bottles

MAGMA® ROSSO 4th edition “VA”
Vintage 2004
Varietals: Nerello Mascalese 100%, partly ungrafted, from the high vineyards Barbabecchi, Monte Dolce and Barbagalli
Production: 500 bottles

MAGMA® ROSSO 5th edition “R”
Vintage 2006
Varietals: Nerello Mascalese 100%, ungrafted and pre-phyloxeric, from the Barbabecchi soprana vineyard
Production: 700 bottles

MAGMA® ROSSO 6th edition “VA”
Vintage 2007
Varietals: Nerello Mascalese 100%, ungrafted, from the Barbabecchi soprana and sottana vineyards
Production: 500 bottles

MAGMA® ROSSO 7th edition “VA
Vintage 2008
Varietals: Nerello Mascalese 100%, ungrafted, from the Barbabecchi soprana and sottana vineyards
Production: 500 bottles

MAGMA® ROSSO 8th edition “VA”
Vintage 2009
Varietals: Nerello Mascalese 100%, ungrafted, from the Barbabecchi soprana and sottana vineyards
Production: 500 bottles

MAGMA® ROSSO 9th edition
Vintage 2011
Varietals: Nerello Mascalese 100%, ungrafted, from the Barbabecchi soprana and sottana vineyards
Production: 1.100 bottles

MAGMA® ROSSO 10th edition
Vintage 2012
Varietals: Nerello Mascalese 100%, ungrafted, from the Barbabecchi soprana and sottana vineyards
Production: 1.300 bottles

MAGMA® ROSSO 2013
11th edition
Varietals: Nerello Mascalese 100%, ungrafted, from the Barbabecchi soprana and sottana vineyards
Production: 1.300 bottles

For all following editions, the vintage is indicated on the label
Imagine pouring in a decanter half a bottle of a Côtes-de-Nuits Villages and half a bottle of Barbabresco of a good vintage and tasting this ‘cocktail’ after half an hour. This will give you a good idea of an Etna Rosso wine: fragrant, light color, fine tannins, structure and elegance. Obviously missing the distinct touch of sunshine and Mediterranean generosity of a real Etna Rosso!
The elegance of the wines from Etna combined with hands-off winemaking results in wines which can accompany a large variety of food.

As an example, this can go from a young Etna Rosso being appreciated with fish dishes and the same wine, with a few years of bottle aging paired with braised meat dishes.
First of all, the issue of the conditions where to cellar your wines is crucial. Best are natural cellars with a constant annual temperature between 12 and 14 degrees Celsius and a humidity of about 85%. This is not easy and we can exclude probably 95% of all wine cellars all over the world. There are good compromises using airco’s in larger rooms, humidifiers as well as specialized wine fridges, although these are rarely adeguate for 5+ years of storage.

A more important consideration is the definition of aging potential. I believe this concept needs to be divided in 3 segments:

- period where the wine increases in complexity and or elegance (for our crus 5 to 10 years according to vintage);

- period where te wine stabilizes and maintains its optimum expression (for our crus 5-10 years according to vintage);

- period of gradual oxidational downwards curve (another 5 to 10 years depending on one's personal taste).

So if one keeps these 3 time segments in mind, the question arises in the case of fruity and fresh wines, like our Susucaru® rosso and rosé, why would you age these wines? According to me the fruity wines show at their best when they are tasted young, on their vibrant fruit. This being said, they might be the best wines to be able to withstand the negative oxidation over a long period as they are bottled early. But will they become more complex? No. And so why would you age them?

Wines which have aging potential are the ones which will become better with time, more complex, more expressive in their subtle aromas, more balanced on the vigorous elements like tannins or alcohol. And here the 3-segment curve does work and the aging will have a logic. But does this mean that these wines will age longer than for example a more fruity wine like our Susucaru®? Not really…

In the end, it is up to the wine collector to decide when to open and drink that bottle as this will always be a very subjective issue.
Our wines have low or no sulphur added, which makes them sensitive to “move” with the change of seasons. This can sometimes have an effect of fizzyness in the wine which is related to the wine containing residual CO2 of the secondary fermentation. If this sensation is strong, I would suggest putting the wine in the fridge and let it cool down to a temperature of 45-50Fahrenheit and decant the wine before serving in big burgundy glasses. The sensation of fizzyness will slowly blow off most of the CO2 gas which is trapped in the wine.

This fizzyness is a characteristic of many no-sulphur added wines and for us this often occurred in the past. Our recent vintages are less subject to this effect as we age the wines longer in the cellar before bottling as well as after bottling in our underground bottle storage.

As for aging, the wines which have this fizzy effect, can age quite well as the carbonic gas protects the wine from oxidation.
Many years ago, in 2004, we went out with our crew to pick the last grapes left on the vines for perfect maturation. Arriving at the vineyard, we were somewhat disorientated as we could not find any grapes on the vines…. One of the pickers exclamated “susucaru”! I did not understand the word and asked what he meant. The meaning of the word which is dialect in the Catania area for “they have stolen or robbed it” but it also has a second meaning which is “they have (eagerly) swallowed/eaten/drank it”.

And so the harvest was done quickly as we all returned back home without grapes; although I retuned with an idea: a new name for a wine which I registered and used it for the first time in 2007 for our Rosato.
When I started in 2001 producing wine I did not understand anything about laws of wine labelling. My passionate approach to winemaking (obviously) did not include all the burocratic and administrative issues around wine, labelling and production. And very honestly, if I would have known, I would never have started with this project…

In 2002 I received a letter from the ICQRF office I was using a name for one of the wines which was Mongibello. After visiting the office the people actually helped me a lot explaining me what to do and not to and I had a great introduction to the complex burocratic world of wine.

And so I had to find another name. Unfortunately so as Mongibello recalls the ancient name of Mount Etna which I was not allowed to use. And so I went back into time to find the historical roots of the name Mongibello and discovered that it does not mean “monte bello” or "beautiful mountain”. Mongibello actually is a fusion of two words: “monte” in Italian meaning mountain and “Jebel” which is the Arab word for mountain.

And so I invented a new word, “MunJebel” changing the “o” into “u” as it recalls Sicilian dialect and combining it with the Arab word Jebel. And MunJebel® was born!
I have always liked the name Contadino for a wine as it refers to an agricultural value of farming and the close relation of man and nature. Our first “Contadino" was produced in 2003. I stubbornly wanted to use the name although I knew that in a few countries the name was already being used.

With the vintage 2016 our wines were distributed in many countries over the world and we encountered an issue with a US based distribution which had the Contadino name registered before we started using this name back n 2003. Which meant that it was impossible to continue without law suits and legal issues. Which is not my passion as wine is!

And so Contadino was used for the last time for the vintage 2016 with Susucaru® Rosso being used as the new name and for the first time in 2017, for the same wine and concept.
Our search for quality and excellence has and will never stop. Every wine professional knows the down sides of natural corks like the potential TCA/TBA infections which infects the wine developing the (in)famous “corked” taste and smell.

Besides this obvious problem there is another issue which is due to the fact that cork is a natural material which cannot exchange oxygen in the same quantity per every cork. And thus bottles evolve very differently due to this variable seen the nature of the material.

I started researching the market for alternatives and after using Nomacork for several years on our estate wines, I discovered a complex but genius invention which are the Ardeaseal® closures. They do exactly what every top closure should do: exchange exactly the same quantity of oxygen per every closure, avoid TCA/TBA infections and solve the critical issue which is longevity, needed for aging top quality wines.

We use the Ardeaseal® closures since vintage 2014 on the top wines and since 2015 we apply these closures for all our wines, except for a few specialty wines where we use screw caps.