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Filippo Rizzo's scant four hectares of vines, on his 11 hectare total farm, are old vines of the varieties that are traditional in inland and southern Sicily: Nerocapitano (the old name for Frappato), Nero d'Avola, and Grenache, here blended together in his flagship red wine. Lamoresca is the only winery for roughly 25 square miles; Filippo and his one farm employee, Gaetano, work the land continually by hand. This is old Sicily, hearkening to when all folks there made their own wines and olive oil; Rizzo reinvigorates a village tradition that in many ways is being lost. He makes natural wines that aren't fake or goofy or glou-glou: they are among some of the most drinkable, delicious, and honest to the Sicilian terrain we've seen.
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