Rooted in Sicily: The Story of Cantine Settesoli and Mandrarossa

Wines gifted: Cantine Settesoli

Sicily is undoubtedly one of the most captivating wine regions today, known for its diversity of landscapes, grape varieties, and terroirs. Driving the quality and recognition of Sicilian wines is the innovative cooperative winery Cantine Settesoli. One of the coop’s high-quality brands is Mandrarossa. The winery crafts wines that reflect the island’s rich mosaic of microclimates and soil types, offering a fresh and authentic expression of Sicily.

Viticulture in Sicily

Sicily is the largest island in the Mediterranean Sea with a total area of 25,460 km2. The highest mountain in Sicily is Mount Etna, located in the eastern part of the island near Catania. It is an active volcano and rises to approximately 3,350 meters above sea level.

Viticulture in Sicily has a very long history and is estimated to have begun as early as the 8th century BCE. A wide variety of grape varieties are cultivated in Sicily, both international and indigenous. The most planted red grape on the island is Nero d’Avola. It is name after the city of Avola and Nero means black in English.

Nero d’Avola thrives in warm and dry conditions and is cultivated almost throughout Sicily. Its style varies depending on the growing area, ranging from light and easy-drinking to rich and full-bodied with firm tannins. The aroma often features ripe red and dark fruits such as cherry, plum, and blackberry. Occasional notes of liquorice and black pepper may also appear.

Cantine Settesoli – A Sicilian coop winery and environmental sustainability pioneer

Cantine Settesoli was founded in 1958 in Menfi. The founders included 68 winegrowers whose aim was to plant vineyards in a previously unexplored area. By 1965, when the first harvest took place, the cooperative already had 300 members. At the same time, production developed and wine exports began in the 1970s. By the 1980s, membership had grown to 1,500 and the vineyard area had expanded to 4,000 hectares. Today, Cantine Settesoli has 2000 members. The annual wine production is approximately 20 million bottles, which are exported to over 45 countries.

Innovation has been the driving force behind Cantine Settesoli. They were among the first in Sicily to plant Chardonnay grapes, as well as other international varieties. They have also been pioneers in promoting environmental sustainability. In 2003, Cantine Settesoli became the first wine company in Italy to implement a traceability system covering the entire production chain. Water consumption and pollution, land use, waste management, CO₂ emissions, and air quality are continuously measured and monitored. Cantine Settesoli has also invested in a photovoltaic system that produces 23% of the energy used by the company. Recycled paper is used for labels and packaging. 

Cantine Settesoli is part of the SOStain Sicilia program, which promotes sustainable viticulture in Sicily. The program aims to certify the sustainability of the wine industry by considering the impact of cultivation on the environment, workers, consumers, and local communities. It includes ten minimum requirements that cover, among other things, the measurement of water and carbon footprints, control of bottle weight, protection of biodiversity, energy conservation, and consumer health.

Mandrarossa – New identity for Sicilian wines

Mandrarossa, one of the Cantine Settesoli’s high-quality brands, was founded in 1999, following a meticulous study of the terroir to identify the most promising areas. Innovation and ambition are defining qualities of Mandrarossa. In 2014, a scientific study on limestone soils was launched, leading to the production of two Contrada wines.

Mandrarossa has expanded across three distinct territories. Menfishire is located on the southwestern coast of the island. In the Menfi area, vineyards stretch across 500 hectares, from 440 meters above sea level down to the coast. Temperature variations and coastal winds create ideal growing conditions for grapes. Both local and international varieties are cultivated in the region.

Mandrarossa’s second growing area is located on the slopes of Mount Etna. Since 2019, Mandrarossa has cultivated 2 hectares of Carricante and 4 hectares of Nerello Mascalese in Linguaglossa, on the southeastern side of the volcano. Both are native Sicilian grape varieties. The area is called Mons Gebel, the name used by the Arabs for Mount Etna.

Mandrarossa’s third growing area is the island of Pantelleria, where the winery produces Passito di Pantelleria DOC. Passito di Pantelleria DOC is an aromatic dessert wine made from sun-dried Zibibbo grapes (Muscat of Alexandria).

Tasting Sicily – Two Expressions of Mandrarossa

To conclude this journey through Sicily’s terroirs and winemaking innovation, here are two standout wines from Mandrarossa that beautifully reflect the character of the Menfi region.

Urra di Mare Menfi DOC – Sauvignon Blanc

Urra di Mare is part of Mandrarossa’s innovative product line, featuring both blends and single-varietal wines. This wine is made from 100% Sauvignon Blanc grapes grown on south and southwest-facing hills in Menfi, at altitudes ranging from 80 to 350 meters above sea level. The vineyards sit on clay and limestone soils, contributing to the wine’s mineral profile.

The winemaking process begins with cryomaceration at 5–8 °C for 4–6 hours, followed by fermentation at 16–18 °C over 15–20 days. The wine is then aged in stainless steel tanks for four months.

Urra di Mare has a clear, pale yellow hue and an intense aroma of citrus fruits, green apple, stone fruits, and subtle herbal notes. On the palate, it is dry and mineral-driven, with lively acidity and a well-balanced fruity character. This wine pairs beautifully with seafood—grilled salmon is a particularly good match.

Cartagho Rosso Sicilia DOC – Nero d’Avola

Cartagho is one of Mandrarossa’s flagship wines, crafted from carefully selected Nero d’Avola grapes grown on southwest-facing slopes in Menfi, at 150 meters above sea level. The soils here are a mix of limestone and sand, ideal for producing structured and expressive reds.

The grapes undergo maceration and fermentation for 8 to 10 days at a controlled temperature of 22–25°C. The wine is then aged for 12 months in barrique, followed by 4 months of bottle refinement.

Cartagho has a deep purple color. Its aroma is moderately intense, with notes of dark cherries, blackberries, and a hint of herbal character. On the palate, it is medium-bodied and echoes the dark berry aromas found on the nose. The tannins are well-integrated, and the wine finishes with a lingering aftertaste. Served slightly chilled at around 16°C, the wine pairs especially well with aged cheeses or dishes like arrabbiata pasta.

These two wines beautifully showcase Sicily’s immense potential as a producer of exceptional wines. They were elegant yet grounded, capturing the authentic spirit of the island. Cantine Settesoli serves as an outstanding trailblazer in sustainable winemaking, setting an example for others to follow. My gaze will increasingly turn toward Sicily.

Further reading:

Mandrarossa: https://www.mandrarossa.it/en

Cantine Settesoli: https://www.cantinesettesoli.it/en/

SOStain Sicilia: https://www.fondazionesostainsicilia.it/en/