Mamertino D.O.C.

60% Nero d’Avola
40% Nocera

A denomination rooted in antiquity when the Mamertini produced this wine, described by Pliny and beloved by Julius Caesar, at Milazzo.
Nero d’Avola and Nocera, 12 months of maturation in 35 hl barrels. The small winery stands a short distance from the sea and surrounded by the spectacular vines we have planted at Capo Milazzo.
The Fondazione Barone Lucifero, proprietor of the land, uses part of the income for social, cultural and recreational activities for children in the Milazzo area.

Our Ambassadors say

Earthy, mineral rich, light bodied wine with long finish that leaves you salivating.
Marc Taub, Kristin Blizzard, Matthew Gallery and Desiree Napolitano Leja, Palm Bay - Planeta Ambassadors in USA
Marc Taub, Kristin Blizzard, Matthew Gallery and Desiree Napolitano Leja
This wine travels beyond time and space from Julius Caesar to you.
Thierry Cohen and Kazumi Teraoka, JET - Planeta Ambassadors in Japan
Thierry Cohen and Kazumi Teraoka
La gioia di riscoprire.
Antonio Stopper, Stoppervini - Planeta Ambassador in Germany, Austria, Switzerland
Antonio Stopper
Spicy, juicy and lovely wine.
Jacques Lessard, La Celeste Levure - Planeta Ambassador in Canada
Jacques Lessard
Il vino che respira il mare.
Eberhard Spangenberg, Garibaldi - Planeta Ambassador in Germany
Eberhard Spangenberg
Taste the ocean - clearly more mineral driven and very lively.
Wolf Steppat and Nils Citron, Weinundglas - Planeta Ambassador in Germany
Wolf Steppat and Nils Citron
30 m
average temperature
vines per hectare
Farming system
Spurred cordon
and supported alborello.
First Vintage
Time of Harvest
18 September
Alcohol Content
13% vol.
the grapes are gathered by hand into 14 kg crates, and as soon as they arrive at the winery, proceed to the table for selection, then destalked; they ferment in stainless steel vats and remain on the skins for 14 days at 250C with repeated mixing until the end of the period; they are then racked in a soft press, and the wine thus obtained undergoes malolactic fermentation in stainless steel.

Tasting Notes

Brilliant, intense ruby colour with dark violet re exes.


Siamo ancora agli inizi della conoscenza con il meraviglioso territorio di Capo Milazzo. La piovosità media è più simile a quella del resto d'Italia che al resto della Sicilia. 
Ci limitiamo a rilevare un’annata nel suo complesso più simile alla media decennale le curve che sono quasi uguali. E' stato fondamentale l’avere avuto un’estate asciutta che ha favorito la maturazione di Nocera e Nero d’Avola, facilitata da un settembre invece decisamente più caldo e asciutto.

We are still at the beginning of our acquaintance with the marvelous territory of Capo Milazzo. The average rainfall is more similar to that of the rest of Italy than the rest of Sicily. We will just point out a vintage on the whole more similar to the ten-year average with curves that are almost the same. It was of fundamental importance to have had a dry summer which helped the ripening of Nocera and Nero d’Avola, facilitated by a September that was instead decidedly warmer and drier.

Capo Milazzo gave us a perfect harvest; a dry summer and then some rain to help ripening, very healthy grapes and splendid wines, with violet-toned colours which, personally, I have never seen before.


  • 2015

    – Jancis Robinson: 17,5+
    – James Suckling: 91

  • 2014

    – Wine Enthusiast: 91
    – James Suckling: 91
    – Wine Advocate Robert Parker: 90+
    – Wine Spectator: 88
    – Guida essenziale ai vini d'Italia di Daniele Cernilli: 88
    – Jancis Robinson: 17
    – Vini Buoni d'Italia: 4 Stelle

Pasta con acciughe e mollica (Pasta with anchovies and breadcrumbs)

Pasta con acciughe e mollica (Pasta with anchovies and breadcrumbs)

Serves 4
400 g / 14 oz. spaghetti
6 anchovy fillets
200 g / 7 oz. breadcrumbs
20 g / ¾ oz. capers, rinsed and drained
1 red pepper, minced
1 glass dry white wine
3 tbsp. extra-virgin olive oil


Bring a large pot of lightly salted water to boil and cook the pasta. Toast the breadcrumbs in a pan with some oil until they darken. Mince the red pepper and crush the capers. Heat some oil in another pan and cook 4 of the anchovy fillets, the red pepper and the capers. Add the wine and let it bubble up to evaporate the alcohol; continue to cook for 5 minutes. Drain the pasta when al dente, add it to the pan with the anchovy sauce, and toss.
Sprinkle generously with the toasted breadcrumbs, then serve.