Sicily continues to be one of the most exciting places to discover brilliant new wines. A new wave of terroir-obsessed organic farmers has brought the unique and delicious terroirs of this Mediterranean island to the world and helped elevate producers like Arianna Occhipinti, Frank Cornelissen, and Salvo Foti to iconic status.

Giuseppe Cipolla might just be Sicily's next superstar grower.

The project is relatively young. Giuseppe started planting vines about 10 years ago on a parcel of family-owned land in the Contrada Passofonduto, about 25 kilometers from the ancient city of Agrigento on Sicily's southern coast. This rugged, mineral-rich region shaped by the island's geologic past was once home to active salt and sulfur mines. Though those mines are long dormant, the soils remain deeply marked by gypsum, halite, and sulfur-rich chalk.

The vineyards are carved into steep hillsides and planted in the traditional alberello style (also known as gobelet, head-trained or bush vines). Giuseppe built the terraces himself on his family's 16-hectare farm. While he continues to grow grains and fruits, vines — organically farmed, of course — now take center stage.

To capture the voice of his unique terroir, Giuseppe focuses on local varieties like Nero d'Avola, Nerello Mascalese, Grillo, Catarratto, and Zibibbo, working with a mix of massal selections to ensure biodiversity and disease resistance. In the cellar, natural fermentation begins in fiberglass or wood, followed by aging in barrel and stainless steel for precision and balance.

His wines are expressive and alive, brimming with energy, minerality, and a profound sense of place. They reflect a winemaker who may be new to the scene but whose wines feel remarkably confident, elegant and detailed.

We're thrilled to share three exceptional cuvées that will demonstrate exactly why we believe Giuseppe is one of the most exciting new producers on the scene.

Occhio di Sale, meaning "eye of salt" is a stunning dark rosé/light red made from 80% direct press Nero d'Avola blended with a two-day co-maceration of Nero d'Avola with small amounts of white varieties Catarratto, Inzolia and Moscato d'Alessandria. Fermented in neutral barrel and fiberglass tank, the result is an electric magenta color with wonderful floral and citrus aromatics, high toned red fruits, racy acidity, and loads of cool mineral crunch. This is the ideal summer refresher perfect for every occasion from poolside sipping to grilled fish and meat.

Le Robbe is a bright, aromatic red made from Nero d'Avola blended with 15% local white varieties. The fruit comes from younger vines on dark clay and limestone in the Contrada San Vicenzo as well as from a parcel of ancient alberello vines—some over 230 years old—in Torre di Salto d'Angio. After a short maceration, the wine is fermented and aged in neutral barrels. "Le Robbe" refers to "the goods" in southern Italian dialect—and this wine certainly delivers them. It's bright, fresh and juicy with a serious mineral backbone. A perfect light to medium bodied red to drink with a slight chill on a warm early summer evening.

Passofonduto is the flagship red, from vines planted by Giuseppe between 2015 and 2017 in the gypsum-rich soils of Contrada Passofonduto. A blend of 90% Nero d'Avola and 10% Nerello Mascalese, it's vibrant, earthy, and deeply concentrated with loads of sun-kissed black and red berry fruit, wild herbs, and a distinctive mineral signature. The wine shows remarkable depth and complexity for such young vines, with silky tannins and a long, satisfying finish. Throw a steak on the grill, take a sip of this gorgeous, deep red and smile.

Giuseppe Cipolla, Occhio Di Sale Rosé, 2023 $39.99

Giuseppe Cipolla, Le Robbe, 2023 $44.99

Giuseppe Cipolla, Passofonduto Rosso, 2022 $64.99