Spanning just five hectares, the Ciro Biondi winery is relatively new, having been founded in 1999. Ciro Biondi’s ancestors bottled wine under the Biondi name more than a century ago with an assortment of vineyard holdings passed down through the generations.
Ciro, an architect, renovated an old stone winery structure in one of the three small, lovingly restored vineyards he owns in and around the village of Trecastagni. All three sites sit at altitudes ranging from 600-700 meters, with east/southeast expositions and soils comprised mainly of Etna’s black, mineral-rich volcanic pumice.
Vines are trained in the traditional alberello, or “bush,” method: they look like miniature orchards, which in fact they are.
The Biondi winery is a source of impeccable whites and reds alike, indeed the Southern face of Etna produces wines with more elegance and finesse then the Northern face that produces those that are more robust and powerful.
Biondi's white wines come from Etna’s native Carricante grape, which continues to grow in esteem among wine lovers and comprises 90% of the blend supported by Catarratto, Malvasia, and Minella.
The red wines are produced from Nerello Mascalese, with the permitted addition of up to 20% Nerello Cappuccio. The south side of Etna tends to produce wines that are more subtle, more Pinot-like, often paler in color than the north side (and for this reason often blended with Nerello Capuccio, a darker variety than Nerello Mascalese).
This is indeed an exiting source of fine wine and we are very proud to be representing them.