Sicily for five generations
In 1898, Francesco Nicosia, the great-grandfather of the current owner, decided to open his first wine store in Trecastagni, on the eastern slope of Mount Etna. It was the golden age of Etna wines, which - already at the time - were renowned and esteemed throughout Europe for their minerality and "volcanic" personality. Towards the end of the twentieth century, however, the family reached an entrepreneurial turning point, thanks to the tenacity, courage and innovative spirit of Carmelo Nicosia, the current owner. By investing heavily in the expansion and restructuring of the vineyard and in the construction of a modern winery, he has helped transform the family business into one of the main players in the rebirth of Sicilian wine in Italy and around the world. .
Nicosia is a dynamic, modern and efficient company, looking to the future, but without forgetting tradition. It is managed by Carmelo Nicosia, assisted by his sons Francesco and Graziano and a close-knit team of young people like the oenologist Maria Carella, who fully interpret the spirit of the company. Promote the best wine regions of Sicily while fully respecting the environment, focusing on the best indigenous varieties and international cultivars that can best adapt to Sicily, promoting the best raw material by selecting the best grapes and by taking great care in the work in the cellar. A long and exciting road to quality, in order to produce wines that represent the best of Sicilian oenology.
ETNA "CRU" WINES
The Trecastagni winery is the place where tradition meets ultra-modern technology. Covering an area of nearly 27,000 square feet, over a total area of over
20,000 square feet, among the vast winemaking area and the testing laboratory, the large stainless steel vats and barrels, the ultramodern bottling line and the bottle aging area and the suggestive underground barrel cellar, the cellar is where the heart of the business beats. Here, in the welcoming wine bar, visitors are invited to taste for themselves the end result of the company's efforts. In this real
"Refuge", far from the hectic pace of everyday life, facing a majestic view of the volcano, the guests of Cantine Nicosia can participate in tastings and events where wine is always the star.
Sustainable viticulture and certifications
The Nicosia estate has joined the principles of sustainable viticulture to combine environmental protection and food safety. By using the most advanced techniques of precision viticulture, the winery was able to minimize the use of agrochemicals and fertilizers, with the aim of eliminating the presence of natural or artificial contaminants in the wine. The winery has long taken up the challenge of high quality in order to meet the demands of consumers, more and more attentive to healthy food and to the traceability of each step of the production process. As a result, Nicosia has obtained official and internationally recognized certifications requiring compliance with a series of parameters and guidelines in company activities, work organization, production processes, customer relations, suppliers and consumers, and environmental and food safety.