Pouring a deep straw-yellow in the glass, tropical fruit notes immediately jump out alongside wild flowers, Mediterranean herbs and a good salty-citrus tang. Sulle Bucce translates to ‘on the skins’, a reference to the skin maceration that the wine goes through during vinification.

Made from 100% native Sicilian Grillo planted on limestone and clay. The grapes undergo a 10-day maceration in stainless steel tanks. The wine is then pressed and returned to tank where it stays in contact with the lees for 7 months. 

Sulle Bucce comes from the Valdibella cooperative project in the Camporeale region of Western Sicily. All growers are organic at the very least, though the Valdibella ethos pushes all their members towards a biodiverse and regenerative agriculture model, using no tillage in the vines where possible. 

This also means growing vines alongside olives, almonds, figs, pomegranates, etc, and close to natural areas, woodland, ponds, and fallow hedges thereby creating a more stable and balanced agro-ecosystem.