Nuzzella was founded in 2014 when Nicola Oteri and his wife Norma purchased an old olive grove and vineyard planted to native varieties of nerello mascalese and carricante. Thus began the difficult and exciting work of recovering the 4ha of abandoned land.

The vineyard is characterised by the combination of two distinct soils: the “white lands”—sedimentary rocks not involved in lava eruption and the “black lands”—the result of lava flows that have occurred over time. The locals chris- tened this tongue of lava-based soils “terremorte” (dead lands) in reference to the powerful red river.

Nicola and Norma farm organically and utilise the growth of local legumes and grasses to encourage biodiversity and natural pest control.

Half carbonic maceration, half destemmed then macerated for seventy(!) days then napped in old French oak for eighteen months before release. A cool mineral core enveloped by fresh red fruit and crushed herbs. Immensely delicious and complex, a large glass is ally.