Cantina Marilina Currivu Rosso
  • Merlot, Nero d'Avola
  • Natural, Organic, Vegan-Friendly
  • Dry
  • Full Bodied
  • 750ml

Cantina Marilina Currivu Rosso

Sicily, Italy
Regular price $21.95per bottle ($263.40per case)
12 bottles per case

Spicy & Bold

Cantina Marilina's estate was founded in 2001 on a hill formerly known as Poggio dei Fossi in the southeastern Sicilian province of Siracusa. Today the Paternò sisters, Marilina and Federica, are at the helm. Their philosophy reflects a deep respect for the land, with organic farming and natural winemaking. They have been influenced by Frank Cornelissen, the guru of natural winemaking on Mount Etna.

The Marilina Currivu Rosso is made from a blend of Nero d’Avola and Merlot made from grapes hand-harvested from vineyards in the San Lorenzo District of south eastern Sicily. Juicy and fruit forward, the wine was vinified and aged in concrete tanks for 8 months. On the nose, it has a strong fragrance of dark cherries and plum jam, as well as hints of spices and herbs. On the palate, it is juicy, big and bold; with strong tannins and a lingering finish.

This wine will pair nicely with umami flavours, such as pork dim sum with soy sauce or teriyaki chicken.

About the Winery

Cantina Marilina

Angelo Paternò, patriarch of Cantina Marilina, worked for decades at large commercial wineries on Italy’s southern island, Sicily. He eventually saved up enough to purchase a 60-hectare organic farm in the province of Siracusa. The shining white calcareous soils and gentle slope told him this was amongst the best sites he’d ever seen; the ideal location to build a life with his family.

Since the creation of the estate he has handed control over to his two ambitious daughters, Marilina and Federica. Together they have implemented aspects of permaculture to ensure the soils are healthy for generations. Just over half their land is planted with vines; the other half is left wild or used for mixed farming to increase both biodiversity and economic diversity.

They’ve decided to keep their practices as traditional as possible. 80% of their vineyards are planted to indigenous grape varieties, many of which have evolved over hundreds of years to withstand the relentless sunshine and drought conditions. Their wines almost exclusively ferment in large concrete tanks that help prevent temperature fluctuations and allow the gentle integration of oxygen. Their maceration times are quite long which helps extract dense flavours and ample structure.