Variety: Nerello Mascalese, Nerello Cappuccio, and Nocera

The small holding of Bonavita has been in the family of Giovanni Scarfone for more than 100 years in the small region of Faro, which is northeast of Etna. After studying agriculture at school in Bologna, Giovanni opted to return and put to practice what he had learned. He converted his vineyards to organic, even though his father and grandfather never used chemicals anyway. Before the 2006 vintage, only the family consumed the wines made on the farm. The vineyards sit atop a large hill in the town of Faro. Lower down the hill is the family’s garage doubling as a wine cellar. The family creates wines reminiscent of Etna Rosso, although at a lower altitude and with the addition of the Nocera variety to add acidity.

Only 7000 bottles of this wine are made. The fermentation takes place in both oak and steel with a long maceration of the skins anywhere from 20-60 days. The juice ages in a mix of smaller 30 liter oak barrels, steel, and cement for two years, and then another year in the bottle before its release.