Graci
Alberto Graci’s grandfather used to make wine in Sicily, from vineyards in the centre of the island. As with many at the time, the approach was to produce quantity, not quality. Graci, however, studied in Rome and then went on to work as an investment banker in Milan.
His grandfather’s death changed things. ‘I came back home,’ he says, ‘and sold my grandfather’s land, and bought vineyards on Etna.’ So he’s returned to his Sicilian roots, but moved to a part of the island where there’s a real buzz at the moment. Since his return in 2004, he’s been making some very interesting wines.
Alberto Graci’s main property is in Passopisciaro, in the northeast part of Etna. Callued Acurìa, it’s 25 hectares, with 18 hectares of vines, of which 15 hectares are Nerello Mascalese (Etna’s top red grape), 1.5 hectares Carricante and 1 hectare Catarratto. The altitude is between 600 and 660 metres. ‘I want to use the indigenous grape varieties to express my terroirs,’ says Graci. ‘If I want a Pinot Noir, I can get it from elsewhere.’
The jewel in his crown is a small vineyard called Barbalecchi, which is a 5 hectare plot planted with 2 hectares of pre-phylloxera Nerello on its own roots. This is at 1000 metres, is harvested in November, and requires no treatments at all – not even Bordeaux mixture.
‘Etna is a special place,’ says Graci. He cites three reasons. First, it has the sun of Sicily but a climate moderated by altitude. Second, it has volcanic soils. Third, it has old ungrafted vineyards.
His wines are really interesting and authentic, and worth seeking out. JAMIE GOODE
His grandfather’s death changed things. ‘I came back home,’ he says, ‘and sold my grandfather’s land, and bought vineyards on Etna.’ So he’s returned to his Sicilian roots, but moved to a part of the island where there’s a real buzz at the moment. Since his return in 2004, he’s been making some very interesting wines.
Alberto Graci’s main property is in Passopisciaro, in the northeast part of Etna. Callued Acurìa, it’s 25 hectares, with 18 hectares of vines, of which 15 hectares are Nerello Mascalese (Etna’s top red grape), 1.5 hectares Carricante and 1 hectare Catarratto. The altitude is between 600 and 660 metres. ‘I want to use the indigenous grape varieties to express my terroirs,’ says Graci. ‘If I want a Pinot Noir, I can get it from elsewhere.’
The jewel in his crown is a small vineyard called Barbalecchi, which is a 5 hectare plot planted with 2 hectares of pre-phylloxera Nerello on its own roots. This is at 1000 metres, is harvested in November, and requires no treatments at all – not even Bordeaux mixture.
‘Etna is a special place,’ says Graci. He cites three reasons. First, it has the sun of Sicily but a climate moderated by altitude. Second, it has volcanic soils. Third, it has old ungrafted vineyards.
His wines are really interesting and authentic, and worth seeking out. JAMIE GOODE
