Tuttu Rosso is a juicy, chillable red that throws out the rulebook. Made from Nero d’Avola (with a cheeky splash of Frappato in some vintages), it’s bursting with wild berries, sour cherry, and a touch of Mediterranean herb. Light on tannins but high on charm, there’s a salty, mineral streak that whispers of sea breezes and sunbaked soils. Fresh, vibrant, and just a little wild — like Sicily itself.

In the sun-drenched southeast corner of Sicily, just a stone’s throw from the Mediterranean, Mortellito is quietly redefining what Sicilian wine can be. Founded by Domenico “Nico” Maltese, a local agronomist-turned-winemaker, the estate lies in the Val di Noto, an area known for its windswept limestone soils, ancient winemaking roots, and wildly beautiful landscapes. Nico comes from a long line of farmers, but it wasn’t until 2014 that he decided to start bottling his own wines — and we’re so glad he did. Working organically and always with a gentle hand, Mortellito focuses on native Sicilian grapes like Nero d’Avola, Frappato, and Grillo, crafting wines that are fresh, energetic, and deeply tied to the coastal terroir. The vineyards, buffeted by sea breezes and kissed by the sun, yield fruit that’s naturally vibrant and balanced, which Nico transforms into expressive, minimalist wines using spontaneous fermentation and no unnecessary intervention. Mortellito wines are pure Sicilian soul — rustic in the best way, joyful, and always full of life.