Nostru Carricante

The name Carricante comes from the Sicilian dialect “u carricanti” which means “heavily laden” and refers to the high volume of grapes that this vine produces, if not strictly controlled. Carricante is mostly grown on the slopes of Mount Etna, where it has enjoyed a renaissance in recent years. It flourishes particularly well at altitude, and is now being grown in other high areas too. Carricante expresses a wonderful acidity and distinct minerality.
Main Grape:
Grape Mix:
Soft, fruity and aromatic
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Santa Tresa

One of Sicily’s oldest and finest wineries, producing top quality, indigenous varietal wines from Vittoria. In perfect harmony with nature and with ideal grape-growing weather conditions, Feudo di Santa Tresa’s vineyards benefit from the Sicilian sun and cooling sea breezes, far enough away from the sea. Here, we are able to produce organic wines with the ultimate expression of our grape varietals and the soul of Sicilian character. Considerable replanting and upgrading on the 50 hectares “terra rossa” vineyards, alongside the highest quality winemaking, results in exceptional wines.

Tasting Notes

This Carricante is a pale straw yellow in colour, with some hints of green. The elegant bouquet is a combination of peach, apple, citrus fruits and blossom. The palate has a big structure, with excellent acidity, minerality and sapidity and these characteristics give Carricante a particularly long finish.

Food Matches

Try as an aperitif or, with light summer dishes.


The Carricante is cultivated at about 400 metres above sea level. As it is so prolific, it is essential to focus a lot of attention on training the vines –which is carried out using the Guillot method. Strict pruning is also absolutely key in order to limit production. Grapes are hand-picked in the early part of September. The vinification of Carricante is carried out on the principle of minimum intervention in order to achieve maximum quality in the finished wine. Grapes are de-stemmed and very softly pressed with a pneumatic press. The must is decanted at low temperature for about 48 hours before staring the fermentation, which is carried out at 17-19C° for about 20 days. When the fermentation is finished the wine is racked and kept on fine lees for at least 5 months.

Press Comments

"This has lovely intensity, with apricot and pear fruit and a limey edge. It’s quite bold, but fruit is the driver, with an undercurrent of stony, grainy, lemon-acid structure. Zippy, but with a touch of richness. It’s not a million miles away from Albariño and it has quite a mineral core to it. 90/100" - Wine Anorak, 2020.