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    dal 1935

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    dal 1935

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    Cantina Vinicola

    dal 1935 - Nicolosi

  • Etna Rosso - 37,5 cl
    Etna Rosso - 37,5 cl

    Scheda

  • Etna Rosso - 75 cl
    Etna Rosso - 75 cl

    Scheda

  • Terre Sicane - Merlot
    Terre Sicane - Merlot

    Scheda

  • Terre Sicane - Syrah
    Terre Sicane - Syrah

    Scheda

  • Terre Sicane - Insolia 25 cl
    Terre Sicane - Insolia 25 cl

    Scheda

  • Terre Sicane - Insolia 37,5 cl
    Terre Sicane - Insolia 37,5 cl

    Scheda

  • Terre Sicane - Insolia 75 cl
    Terre Sicane - Insolia 75 cl

    Scheda

  • Terre Sicane - Cabernet
    Terre Sicane - Cabernet

    Scheda

  • Terre Sicane, Nero D'Avola 25 cl
    Terre Sicane, Nero D'Avola 25cl

    Scheda

  • Terre Sicane, Nero D'Avola 75 cl
    Terre Sicane, Nero D'Avola 75cl

    Scheda

  • Malvasia
    Malvasia

    Scheda

  • Passito - Scirocco
    Passito - Scirocco

    Scheda

  • Zibibbo
    Zibibbo

    Scheda

  • Vino Aromatizzato alla Mandorla
    Vino Aromatizzato alla Mandorla

    Scheda

    Winery

    The Winery Pappalardo was founded in 1930 in Nicolosi, a small town on the slopes of Mt Etna, where the volcanic soils of the Company’s vineyards located in the Etna DOC region allow the production of wines having an unmistakable and unique taste.

    Tradition

    The last three generations of the Pappalardo family have managed directly the grape vine cultivation as well as the wine production, filling and marketing, and they keep on taking care of each production step with commitment and passion.

    Cultivation

    Our Company has chosen to cultivate local vines varieties such as Nerello Mascalese and Nerello Cappuccio in our vineyards on Mt. Etna. Nero d’Avola, Frappato and Insolia have been implanted in our vineyards at Mazzarrone, while a remarkable area is being devoted to the new Syrah and Cabernet Sauvignon implantations.

    Our Vineyards

    Our vines trained by the espalier or by the Sicilian alberello (bush) techniques, a favourable pedoclimatic conditions at our fields along with traditional cultivation methods and production techniques confer to our wines organoleptic characteristics, which make them unique and increasingly appreciated even by the most demanding palates.