The personal project of Frank Cornelissen’s cellar master (and Etna native) Giuseppe Lazzaro – this is a set of unique and unabashedly delicious wines, stateside for the first time.

Lazzaro's work has much in common with what we know and love from (his boss of 20 years) Frank Cornelissen: high elevation vineyards packed with old vines (40-90 years), all indigenous varieties. Farming is organic with an emphasis on biodiversity; honeybee hives feed on fruit trees in the vineyards, returning antimicrobial propolis to the vines. And above all, there is a firm grasp on the natural flow of the land.

But the work is still quite distinct; Giuseppe’s 4.5 hectares of microparcels span an incredible diversity of terroirs, from all three sides of the volcano (Frank’s focus is in the north). And the range is aromatically singular, some of the most unique wines we’ve tasted from Etna in some time (Spumante, too).

Like Frank he starts everything in inox and the wines are generally aged in tank – but (more like the talented neighbors at Vino di Anna) Giuseppe's top wine sees extended aging in amphora. There is a careful use of sulfur, in some bottlings, none; no fining or filtration across the board. The reds echo Frank's contrada bottlings: meaty, vinous Nerello Mascalese with volcanic tension. But while his Bianco sees a week of maceration, it's not obvious in the wine, which is crystal clear, pure fruited and intensely aromatic.
It's a refreshing expansion to one of our favorite places in wine.

2024 Giuseppe Lazzaro 'Zoe' Ancestrale Spumante Rosato Terre Siciliane IGT, $50
100% Nerello Mascalese from 40 year old vines in East Etna's Milo Contrada Praino. Destemmed and fermented in stainless steel and aged with a full year on the lees. Dry but rich, this is beautifully aromatic Spumante that jumps out of the glass with floral, red citrus and salinity.

2024 Giuseppe Lazzaro 'B42' Bianco Terre Siciliane IGT, $47
From a blend of 40-90 year old vines in Etna's East, South and North zones (full list on contrada on our website). Mostly Carricante and Catarratto with some Minella Bianco, Inzolia and Grecanico; separately fermented in inox with pied de cuve and one week of maceration, blended after malolactic fermentation completes and aged with weekly bâtonnage. The wine hints at the ancient lemon trees surrounding the vineyard: refreshing, candied yellow citrus with a streak of oregano oil.

2023 Giuseppe Lazzaro 'Acquatinta' Etna Rosso, $50
Co-fermented field blend of 40-90 year old vines, 70% Nerello Mascalese and 30% mix of indigenous varieties including Nerello Cappuccio, Nerello Bianco, Carricante, and Moscato. Like the Bianco, this is a mix of contrada in the East, North and South zones. Fermented with pied de cuve, macerated for 48 hours with Nerello Mascalese pomace. Aged in stainless steel for 6 months. Bright structure with a touch of reduction, dense red fruit and orange citrus.

2022 Giuseppe Lazzaro 'Russucori' Terre Siciliane IGT, $60
100% Nerello Mascalese from two contrada with 40-90 year old vines and purely volcanic soils: 80% from Solicchiata in the North zone (for tannic structure), and 20% from Milo Praino in the East zone (for acidic structure). Fermented with pied de cuve and macerated for a month, and aged in stainless steel for a full year followed by additional time in bottle. No sulfur used during vinification or bottling. Wild red and black berries, Mediterranean herbs, electric.

2021 Giuseppe Lazzaro V-1981 Terre Siciliane IGT, $150
Microscopic production (just 400 bottles) from 90 year old vines in the northern Contrada Pirao, with 100% Nerello Mascalese grown at 1K meters elevation (just beyond the limit of Etna DOC). Fermented with pied de cuve, macerated for a full month and aged 18 months in terracotta amphora and 2 years in bottle; this is his only wine that sees no time in stainless and like 'Russucori' sees no sulfur during vinification or at bottling. Layers of dark, roasted fruit, herbs and volcanic electricity (14% ABV) – there is a lot of wine in this bottle, a visceral expression of Etna's power.

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