{"title":"Lamoresca","description":"\u003cp\u003eFrank Cornelissen, Etna's natural wine legend, happens to come from Belgium. And then there is Filippo Rizzo, the man who opened one of the world’s first non-Parisian natural wine bars...in Belgium! After a bit, he moved back to his native Sicily, where he befriended Cornelissen and set out to make his own wines at Lamoresca.\u003c\/p\u003e\u003cp\u003eRizzo went looking a little south of Etna. He found some old vines and olive trees at about 450 meters above sea level, not far from Vittoria (of Occhipinti and COS fame) but quite a few miles from any other operating winery. While reclaiming and reviving the old Frappatto and Nero d'Avola vines, he made wine at Cornelissen’s, learning all of Frank’s secrets for attaining purity without sulfur.\u003c\/p\u003e\u003cp\u003eNow Rizzo applies those lessons successfully at Lamoresca. The approach is extreme. There is no sulphur, of course (not even at bottling), and farming is completely natural. Nor is there temperature control—a possibility this far south only because of the cool mountain air and the breeze from the nearby Mediterranean.\u003c\/p\u003e\u003cp\u003eDespite the hands-off approach, Rizzi eschews the “natural” label. Too much natural wine, he contends, tastes the same. His aim is to make something singular and representative of his own remote plot of land.\u003c\/p\u003e\u003cp\u003eHe has succeeded. They are a little more blue- and black-fruited than Frank’s wines, and a little fresher and airier than Occhipinti's. If Frank’s wines echo the wines of Piedmont, Rizzi’s are a touch closer to the Northern Rhone. But mostly they are just themselves: pure, delicious and self-confident.\u003c\/p\u003e","products":[{"product_id":"lamoresca-bianco-2025-750ml","title":"Lamoresca, Sicilia Bianco, 2025","description":"\u003cp\u003eA Sicilian white with actual grip: Vermentino given up to two days on its skins and then raised in big Slavonian oak casks, which is closer to how they make white wine in the Jura than anything you would expect from this latitude. Filippo Rizzo ran one of the first natural wine bars outside Paris — in Belgium, of all places — before returning to Sicily, making wine alongside Frank Cornelissen on Etna, and setting up on his own near Vittoria, on clay soils at roughly 430 meters. The estate is remarkably isolated, some 50 kilometers from the nearest working winery, which makes the organic farming of the vines, olive trees and prickly pear grove that much more effective. In the cellar there is no temperature control (the mountain air and the Mediterranean breeze do that job), malolactic runs naturally, and the wine is bottled unfined and unfiltered with barely any sulfur. It has structure and salinity to spare, and unlike most whites in this idiom it will reward a few years in the cellar.\u003c\/p\u003e","brand":"Zev Rovine [ZRS]","offers":[{"title":"Default Title","offer_id":46245057331257,"sku":"NYC-1-ZRS-`SNLA0125`-072426-2","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Lamoresca-Sicilia-Bianco-2025-White-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1786459182"},{"product_id":"lamoresca-nerocapitano-rosso-2025-750ml","title":"Lamoresca, Frappato Nerocapitano, 2025","description":"\u003cp\u003eCapitano nero is the local nickname for Frappato around Vittoria, and Nerocapitano is Filippo Rizzo's straight varietal take on it — pure, perfumed, and built to be served with a chill. The vines are about twenty years old on clay and sand at Lamoresca's isolated estate outside San Michele di Ganzaria, farmed organically alongside olive trees and a prickly pear grove. Fermentation runs about two weeks on the skins with native yeasts and no temperature control, then the wine goes to concrete and fiberglass rather than oak, which keeps the aromatics unsmudged. Rizzo learned his sulfur-free technique working with Frank Cornelissen on Etna, and applies it here with no additions at bottling. Where Etna's Nerello leans structural, this is the airy, gulpable end of Sicilian red — half an hour in the fridge and it is one of the better warm-weather reds going.\u003c\/p\u003e","brand":"Zev Rovine [ZRS]","offers":[{"title":"Default Title","offer_id":46245057364025,"sku":"NYC-1-ZRS-`SNLA0325`-072426-3","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Lamoresca-Frappato-Nerocapitano-2025-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1786459183"},{"product_id":"lamoresca-rosato-2025-750ml","title":"Lamoresca, Sicilia Rosato, 2025","description":"\u003cp\u003eA rosato nearly as dark as Lamoresca's reds, thanks to an unusually high proportion of Nero d'Avola in the blend — which turns out to be a bait and switch, because on the palate it is light, peppery and juicy. Frappato and Nero d'Avola are joined by a splash of Zibibbo, and it is that aromatic grape that lifts the nose into wildflowers and orange blossom. The grapes come off sandy soils near Vittoria, see three to four hours of skin contact, then rest briefly in tank and go into bottle young to keep everything taut and fresh. Filippo Rizzo farms organically at Lamoresca and works with native yeasts, no temperature control and minimal sulfur, an approach he learned making wine alongside Frank Cornelissen on Etna. Pour it cold and do not overthink it.\u003c\/p\u003e","brand":"Zev Rovine [ZRS]","offers":[{"title":"Default Title","offer_id":46245057396793,"sku":"NYC-1-ZRS-`SNLA0725`-072426-4","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Lamoresca-Sicilia-Rosato-2025-Rose-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1786459184"},{"product_id":"lamoresca-rosso-2025-750ml","title":"Lamoresca, Sicilia Rosso, 2025","description":"\u003cp\u003eThe most serious wine in the Lamoresca range and the one with real cellar potential — a Frappato-led blend with Nero d'Avola and a small slice of Grenache, aged in large Slavonian oak vats rather than the concrete used for the lighter cuvees. Frappato brings the perfume and the airy red fruit, Nero d'Avola the darker berry and softer texture, and the oak vats add a bit of frame without any noticeable toast. Filippo Rizzo farms this remote property near Vittoria organically — vines, olive trees and prickly pear together — some 50 kilometers from his nearest winemaking neighbor, and works with native yeasts, no temperature control and next to no sulfur, technique picked up working with Frank Cornelissen on Etna. It has the acidity and sweet berry fruit to liven up almost anything on the table, from salmon to lamb to moussaka. Worth noting that these wines have become steadily harder to get as the Cornelissen connection and the quality caught on.\u003c\/p\u003e","brand":"Zev Rovine [ZRS]","offers":[{"title":"Default Title","offer_id":46285933150265,"sku":"NYC-3-ZRS-`SNLA0225`-080726-3","price":36.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Lamoresca-Sicilia-Rosso-2025-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1786632075"}],"url":"https:\/\/nyc.flatiron-wines.com\/collections\/lamoresca.oembed","provider":"Flatiron Wines \u0026 Spirits NYC","version":"1.0","type":"link"}