V-1981 2020 – Nerello Mascalese aged in amphora

V-1981 2020: a rare cru from Etna

V-1981 2020 is one of Giuseppe Lazzaro’s most intimate and limited projects. Produced from just 0.5 hectares of Nerello Mascalese grown on volcanic soils with vines about 80 years old, it embodies the unique terroir of Etna. With only 400 bottles crafted, each expresses the depth, tradition, and natural philosophy of this artisan winemaker.

Organic viticulture and handcrafting

The vineyard is farmed according to organic and natural practices, respecting the delicate Etna ecosystem. No chemical treatments are used, and biodiversity is encouraged. Harvest is manual, with a strict selection of grapes, ensuring only the healthiest fruit reaches the cellar. This commitment results in pure, authentic wines full of personality.

Spontaneous fermentation and long maceration

In the cellar, V-1981 undergoes a spontaneous fermentation with indigenous yeasts, activated through the traditional “pied de cuve” (mother must). A long maceration of more than a month follows, giving the wine its fine tannic structure, layered aromas, and deep minerality. No fining or filtration is applied, keeping the wine’s integrity intact.

Amphora aging and mineral purity

The distinctive element of V-1981 is its 18-month aging in terracotta amphorae. This vessel allows gentle micro-oxygenation without imparting external flavors, preserving the Nerello Mascalese’s essence. After 6 months in bottle, the wine shows notes of red berries, Mediterranean herbs, delicate spices, and an elegant volcanic minerality.

Technical sheet V-1981 2020

• Region: Sicily – Etna

• Grape: 100% Nerello Mascalese

• Appellation: Terre Siciliane IGT Rosso

• Vineyard size: 0.5 ha

• Soil: volcanic

• Vine age: 80 years

• Viticulture: organic, natural

• Harvest: manual

• Vinification: spontaneous fermentation, long maceration

• Aging: 18 months in amphora, 6 months in bottle

• Fining / filtration: none

• SO₂ added: none

• Production: 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.