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Lamoresca, Sicilia Rosso, 2025

Red Wine from Sicily, Italy
by Lamoresca
$36.99
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The 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.

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More about Lamoresca

Frank 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.

Rizzo 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.

Now 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.

Despite 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.

He 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.

Wine Details

  • Grape Variety

    Frappato , Grenache , Nero D'Avola

  • Vintage

    2025

  • Size

    750ml

  • Farming Practice

    Natural

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

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Tasting Notes & Food Pairings

Perfect Pairings

Grilled lamb chops, moussaka, roast salmon, sausage ragu, eggplant parmigiana, aged provolone.

Tasting Profile

Ripe strawberry and blackberry with black pepper, dried herbs and a savory undertone. Medium bodied with gentle, fine-grained tannin and lively acidity. Finishes fresh and long.

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