SRC is a small family operation located on the famous northern slopes of Mt. Etna on the island of Sicily, and takes its name from the first initials of Rori and Cinzia, and their daughter Sandra. As a double meaning, when you say the words SRC together, it sounds like the Italian phrase 'essence' meaning: 'We are here.' The wildly active volcano has given the planet a remarkable place for unique, alive, and stunningly world-class wines. SRC began in 2013 with a small production of 3,000 bottles, and has steadily grown year-by-year while respecting their craftsmanship - creating five wines from about 17 hectares of Contrada (sites) between Solicchiata and Randazzo. The high elevation and steep slopes of Etna are full of tiny plots of terraced vines, fueled by fresh and rejuvenated volcanic soils that create truly one of a kind grapes, that arguably taste of its place more than anywhere in the world. The estate vines are located in 5 distinct districts: Crasà, Calderara, Rivaggi, Barbabecchi, and Pirao; all of which offer a unique quality to these biodynamically farmed indigenous varieties, with management of wild herbs and the help of local sheep. In the cellar, natural and slow fermentations, minimal intervention, old large barrels, and no sulfur use, create a small range of inspiring and delicious Etna wine.
SRC 'pirao' etna blanco
coming soon.... 
SRC 'rivaggi' etna rosso
nerello mascalese & grenache The Mt. Etna Rosso ‘Rivaggi’ comes from a gorgeous, 70 year old vineyard of 80% Nerello Mascalese and 20% Grenache, creating the estate’s most unique combination from this wildly active volcano. After a laborious hand-harvest, the grapes ferment spontaneously at the cellar in vat, and begin their aging in stainless steel tank for about 6 months, and then 2 months in used 500L French Tonneau, and then back to stainless steel to maintain the character of these two grapes as best as possible. The finished wine has seen no use of sulfur, and gives the greatest expression of the unique terroir the mountain provides. Ripping with fresh brambly fruit, wet stone, rose pedal, and sandalwood, this enticing aroma leads to a beautifully echoed palate that couples with a tannic force and a lively acidity that creates a phenomenal balance in this bold, yet elegant red. |
SRC etna rosato
nerello mascalese, nerello cappuccio, carricante, & minnella The Rosato is a remarkable expression of an Etna field blend at its finest. Bringing in by hand the Nerello Mascalese and Nerello Cappuccio, as well as a few other grapes that grow on the steep slopes of the volcano, the berries sat with their skins and fresh juices for around 3 days before going into a traditional and old basket press. The different grapes’ dark pink must co-fermented together naturally in a stainless steel tank, for a long and slow fermentation, and when all was finally complete, was bottled in August for a few months rest in glass. The result is alive and dynamic, with expressive dark berry fruit on the nose, and a minerality that shoots forth and can only be explained by the volcanic soil. With no sulfur additions during the winemaking process, the earth-laden fruit is deep and layered, full of acidity and grippy tannins, and continues with a long scrumptious finish that carries long after the bottle is gone. 
SRC 'alberello' etna rosso
nerello mascalese coming soon... |
SRC etna rosso
nerello mascalese, & other autochthonous varieties The Mt. Etna Rosso comes from the rich volcanic soils of this mystical mountain, where the grapes can grow undisturbed for a very long time. The average age of these naturally farmed vines are around 70 years old, and the blend is primarily Nerello Mascalese, while being boosted with about 10% of other autochthonous varieties. After about a three-week natural fermentation in vat, the wine is aged for close to 12 months and bottled during the waning moon and without the use of any sulfur. The expression is nothing but pure and alive terroir, where the minerality of the volcano shows through from beginning to end. On the nose; crushed rock, bright cherry, and salty air shoot forth, giving way to a palate of chewy tannins and acidity that are lined with black cherry, walnut skin, mineral, and the raging fire that forged it. |