SPARIGGIU 2022 – Natural Rosé from Etna

Spariggiu 2022: volcanic elegance in rosé

Spariggiu 2022 is a natural Sicilian rosé made from 100% Nerello Mascalese, the iconic grape of Etna. Sourced from old vines aged 40–80 years, it represents a pure expression of the volcanic terroir. With only 3,400 bottles produced, this wine combines freshness, aromatic complexity, and authenticity, reflecting the delicate balance of nature and tradition.

Etna vineyards and natural viticulture

The grapes come from 2.5 hectares of vineyards on mineral-rich volcanic soils that give intensity and structure. Viticulture is organic and natural, without synthetic chemicals. The manual harvest ensures careful selection of the best grapes and preserves the biodiversity of the unique Etna ecosystem.

Winemaking in three expressions

Spariggiu 2022 is vinified in three different ways: a portion of the grapes is fermented as white, 80% undergoes a 1-day maceration, and 20% remains on the skins for 20 days. The three musts are then blended after spontaneous fermentation with indigenous yeasts, activated via the “mother must,” creating a naturally complex aromatic profile.

Aging and tasting profile

The wine matures for 6 months in stainless steel, preserving freshness and purity. Aromas of wild strawberries, pomegranate, citrus, and meadow flowers emerge, with a subtle volcanic minerality. On the palate, it is vibrant, crisp, and persistent, perfect with Mediterranean dishes, grilled fish, fresh cheeses, and light cured meats.

Technical sheet Spariggiu 2022

• Region: Sicily – Etna

• Grape: 100% Nerello Mascalese

• Appellation: Terre Siciliane IGT Rosé

• Vineyard size: 2.5 ha

• Soil: volcanic

• Vine age: 40–80 years

• Viticulture: organic, natural

• Harvest: manual

• Vinification: part in white, 80% maceration 1 day, 20% maceration 20 days; spontaneous fermentation with indigenous yeasts

• Aging: 6 months stainless steel

• Fining: time

• Filtration: no

• SO₂ added: no

• Production: 3,400 bottles

Giuseppe Lazzaro

At the eastern foothills of Mount Etna, where black volcanic soils meet the sea and the forests, lives and works Giuseppe Lazzaro with his family. For generations, they have cultivated vegetables, fruit, and grapes for domestic use, but it was his grandfather – a master in pruning and grafting – who passed on to Giuseppe his deep passion for nature and wine.

After years of experience with a renowned Etna producer, in 2020 Giuseppe decided to embark on his own path, creating wines that reflect his identity, his roots, and his personal vision.

Today, he cultivates 4.5 hectares of vineyards, spread across four municipalities:

• Eastern slope: Giarre and Milo (700 m a.s.l.), with sandy volcanic soils of ancient origin.

• Northern slope: Castiglione and Randazzo (550–1,000 m a.s.l.), with younger, stony soils made of solidified lava.

The vineyards, 60–90 years old, are trained in the traditional alberello system and planted exclusively with native varieties: Carricante, Nerello Mascalese, Minnella Bianca, Inzolia, and Moscato.

A philosophy of balance

For Giuseppe, protecting and enhancing the delicate ecosystem of Etna is essential. At the heart of this approach is the Sicilian black bee, from which he also produces honey, a vital ally in safeguarding biodiversity. His vineyards are home to fruit trees, wild and cultivated herbs, flowers, shrubs, and natural habitats for birds and insects.

Lava, honey, and wine

Every step, both in the vineyard and in the cellar, follows a low-intervention philosophy:

• all operations are carried out manually, from harvest to pressing;

• in the vineyard, propolis from his bees is used as a natural preventive treatment;

• in the cellar, fermentations are spontaneous with native yeasts;

• clarification happens naturally during the cold winter months.

The wines embody the spirit of the volcano: sincere, mineral, vibrant, and authentic, born from a fragile yet profound balance between man and nature.