Vigna nica

Vigna nica is situated in the territory of the Mamertino DOC whose origins are very old because the Mamertini (sons of “Mamerte”, in latin “Marte”, the god of war) were mercenary soldiers who planted, in the Milazzo area of Sicily, “a worthy vine to produce a worthy wine”, precisely the Mamertino.

A warm, generous and comfortable wine said to be one of Julius Caesar’s favourite wines which he offered his guests at the banquet to celebrate his third consulate, also mentioned in De Bello Gallico. Plinio places it in fourth place out of 195 wines, and Marziale wrote“… give the Mamertino whatever name you wish, maybe the most famous of all wines”.

The Mamertino DOC falls within a large territory in the province of Messina, a unique terroir with a hinterland of the highest naturalistic value and villages rich in history, just a stone’s throw from the Aeolian Islands.

About forty-five minutes away from Vigna nica you can visit the Nebrodi Park which represents the largest protected area in Sicily, the Aeolian Islands, the town of Milazzo with its Bourbon castle, the historical villages of Novara di Sicilia, Montalbano Elicona, Castroreale, the Natural Reserve of the Lakes of Marinello for an unforgettable swim, the Sanctuary of Tindari to pray to the Black Madonna, the Megaliths of Argimusco (a Sicilian Stonehenge), the Jalari Park Museum, a stone museum sculptured entirely by hand, surrounded by small shops that tell the story of Sicilian traditions, and lastly the Pensabene Castle in Protonotaro for a dinner under the stars in a 13th century castle.

The Mamertino Rosso Riserva is a persuasive wine with evident tertiary aromas, thanks to a long period of refining in tonneau, and with hints of plum and cherry jam. It pairs well with aged cheeses and more elaborate first or second courses. We suggest a recipe of a classic Sicilian dish that needs time and patience to be prepared, just like this wine!

Sicilian Pork Sauce

Ingredients for 6 people

• 600g sausage (preferably with wild fennel)

• 600g pork ribs

• 200g pork rind

• 1.2kg tomato puree

• 70g tomato paste

• 200ml red wine

• 1 onion

• 1 carrot

• 1 clove of garlic

• 2 bay leaves

• 2 pinches of dried oregano

• Extra virgin olive oil to taste

• Salt and pepper to taste

Check the rind for bristles and eliminate any by burning them. Rinse under running water then cook in boiling water for 10-15 minutes. Drain and put aside. Peel and chop the onion. Peel the carrot and cut into very small cubes. Peel the clove of garlic. Heat a drizzle of oil in a saucepan and brown the garlic, chopped onion and carrot. Add the pork ribs and brown for a few minutes on both sides. Add the sausage and the pork rind. Brown for a few minutes. Add the red wine and evaporate over a high heat. Add the tomato puree and the tomato paste, and a little water. Add the bay leaves, oregano, salt and pepper. Cover, leaving a little vent, and cook on a low heat for approximately 2 hours, stirring occasionally. If the sauce should begin to look dry add a few ladles of boiling water. That’s all, your Sicilian pork sauce is ready. It is perfect both as a second course and as a sauce for pasta, accompanied by our Mamertino Rosso Riserva!

Ours is an artisanal wine, whoever buys it knows they are about to take home a product that has been followed and loved by those who made it. The word artisan for us means that the producer follows the entire production process with care and dedication, from the vineyard to the cellar, and finally to marketing.

Our goal is to let you taste a quality product that does not follow the fashion of the moment but is the result of years of study and experimentation. We combine the classic organic cultivation method with biodynamic agriculture techniques to experiment, and above all, to live in the field every day learning to get to know the area better fully respecting nature.

Our fertilization systems vary according to the years. To mention a few; horn manure or preparation 500, green manure, earthworm humus. The treatment in the vineyard is based on sulphur, zeolite and pyrethrum. Our yields are very low and do not exceed 50 quintals/ha.

In the cellar we use refined techniques such as delestage for the red and dry ice for the white and rosé.

If you come and visit us, you will not find tasting rooms or designer structures, but a workplace full of passion where tenacity, professionalism and respect for nature and the territory are the expression of our identity.