Cantina del Malandrino

Location: Mascali (Eastern slope of Mt. Etna), Sicily, Italy

Winemakers: Diego Bongiovanni & Cinzia Managò

Philosophy: An "eco-systemic" approach to viticulture, focusing on biodiversity and the use of ancient vessels to translate the raw energy of Etna's volcanic soils.

Terroir & Site Characteristics

The estate is situated on the eastern flank of Mount Etna, a unique position that benefits from both volcanic intensity and the cooling influence of the nearby Ionian Sea (approx. 5 km away).

• Elevation: Vineyards are distributed between 250 and 500 meters above sea level.

• Soil Composition: Classic Etnean volcanic sands and basaltic rock, rich in minerals like magnesium and potassium. The high drainage of these soils forces vines to root deeply, resulting in high structural tension in the wines.

• Landscape: Small, steep terraces held together by dry-stone walls. The estate is part of a larger 28-hectare polyculture project (Bagol’Area) featuring avocados, citrus, and pomegranates, which promotes a healthy, biodiverse micro-environment.

Viticulture & Varietals

Diego and Cinzia manage roughly 3–4 hectares of vineyards with a focus on indigenous clones and manual labor.

• Key Varietals: Nerello Mascalese, Nerello Cappuccio, Carricante, and Catarratto.

• Training System: Primarily Alberello (bush vines), the traditional system of Etna that protects the fruit from extreme sun while allowing air circulation.

• Farming: Certified Organic. Intervention is limited to minimal sulfur and copper treatments, with a focus on soil health through self-produced compost.

Oenological Profile (Cellar Tech)

The winery is notable for its rejection of oak in favor of mineral-based vessels that allow the wine to "breathe" without masking the volcanic character.

• Fermentation: Strictly spontaneous using indigenous yeasts. No temperature control, no filtration, and no fining.

• Vessels: Extensive use of anfora (terracotta) and Cocciopesto (an ancient Roman material made of stone fragments, sand, and lime). These vessels provide a unique thermal inertia and micro-oxygenation that polishes the Nerello tannins while preserving high-toned aromatics.

• Sulfur Levels: Extremely low, often ranging from <10 mg/L to 40 mg/L total SO2​, depending on the cuvée and vintage.

Style & Sensory Identity

Cantina del Malandrino wines are defined by transparency and "vibration." Their reds (like A Franco or Lupo Cappuccio) showcase the lighter, more ethereal side of Nerello—brimming with wild strawberry, ash, and smoke. The whites and skin-contact wines (like Angelica) are saline and vertical. The house style prioritizes "beva" (drinkability) and energetic acidity over power or extraction.