{"id":7832,"date":"2026-02-24T10:44:14","date_gmt":"2026-02-24T09:44:14","guid":{"rendered":"https:\/\/www.lenzowinery.com\/?p=7832"},"modified":"2026-02-24T11:36:02","modified_gmt":"2026-02-24T10:36:02","slug":"vini-nebrodi-vitigni-uve","status":"publish","type":"post","link":"https:\/\/www.lenzowinery.com\/en\/2026\/02\/24\/vini-nebrodi-vitigni-uve\/","title":{"rendered":"Nebrodi wines: history, terroir, grape varieties and the future of a thousand-year-old wine-growing tradition"},"content":{"rendered":"
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Talking about Nebrodi wines means entering a less \u2018obvious\u2019 Sicily: not only sea and sunny plains, but also mountain ridges, forests, springs, temperature variations and viticulture often fragmented into small plots. In this context, viticulture in the Nebrodi Mountains has ancient roots and is currently undergoing a phase of identity reconstruction, with growing interest in local grape varieties and a more conscious territorial narrative. In this article, we will explore the historical origins, environmental characteristics, native grape varieties, organoleptic characteristics of the wines and future prospects linked to the Nebrodi DOC project.<\/p>\n\n\n\n\n\n\n

The Terroir of the Nebrodi Mountains: Soils, Climate and Environmental Conditions<\/h2>\n\n\n\n

The Nebrodi area coincides with one of the main mountain ranges in northern Sicily and includes the largest regional protected area on the island: the Nebrodi Park, established in 1993, covering over 86,000 hectares.<\/p>\n\n\n\n

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From a wine-making perspective, the first key word is\u00a0altitude<\/strong>. The highest peak in the area, Monte Soro, reaches 1,847 metres above sea level. In viticulture, altitude (and the resulting lower temperatures, especially at night) is often associated with slower ripening, better preservation of acidity and more \u201ctight\u201d and fresh aromatic profiles.<\/p>\n\n\n\n

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The second keyword is rain<\/strong>. Technical descriptions of the Nebrodi mountain range indicate average annual rainfall of around 1,000 mm and above. In practical terms, this water availability sets the Nebrodi apart from many other drier areas of Sicily and influences agronomic choices and vineyard management.<\/p>\n\n\n\n

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The third keyword is geology <\/strong>(and, therefore, soil). The area has considerable geodiversity: in the western part, sandstone and clay outcrops prevail, while in the central-eastern area, sandstone also appears. <\/p>\n\n\n\n

Origins of Viticulture in the Nebrodi Mountains: from Greece to the Modern Age<\/h2>\n\n\n\n

Viticulture in Sicily is widely recognised as ancient: technical documentation reconstructing the island's wine-making history refers to archaeological finds (wine containers, coins with Dionysian figures and other material evidence) and Greek and Latin literary sources that refer to Sicilian wines. In the same context, it should be noted that during Greek colonisation (8th\u20133rd century BC), vineyards flourished, with developments in grape varieties and agricultural practices supporting structured wine production.<\/p>\n\n\n\n

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For the north-eastern area, historical sources and institutional reconstructions report that a wine linked to Haluntium<\/strong> (now identifiable with the area of San Marco d'Alunzio) was appreciated in Roman circles: an indication of the quality achieved by some local products even in ancient times.<\/p>\n\n\n\n

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Among the most fascinating examples of viticulture in the Nebrodi Mountains are the rocky terraces<\/strong>: facilities with tanks carved into the rock for pressing and managing the must. Their presence is a strong indicator of productive landscapes linked to vineyards and ancient winemaking practices. In comparative studies on wine presses in Sicily and the Mediterranean area, the presence of a manual lever press has been linked to very ancient models, already known since the Bronze Age. A concrete example that can be visited is documented at Tripi<\/strong>, where a wine press has been found, restored according to Roman construction methods, with a lever press and oscillating fulcrum.<\/p>\n\n\n\n

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When recounting the origins of viticulture in the Nebrodi Mountains, it is also worth looking at the coastal strip that lies at the foot of the park. In this context, Capo d\u2019Orlando<\/strong> \u2014 a coastal town overlooking the Tyrrhenian Sea and naturally connected to the Nebrodi hinterland \u2014 plays an interesting role as a place of passage and cultural stratification. The area corresponds to ancient Agatirno (Agathyrnon), a city founded, according to tradition, around the 12th century BC. In the district of Scafa, a name that recalls the Greek term skaph\u00e9 (tank), there are other rock wine presses consisting of pairs of tanks carved into the rock, used for pressing grapes and collecting must. The very name of the place therefore preserves the memory of its productive function.<\/p>\n\n\n\n

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In Dionysiaca, an epic poem dedicated to Dionysus, we read: \u201cBacchus in saxo duro cava recessus acuto ferro sculpsit et pressit uvas; in petra viva lenonem formavit mustumque in gemina fovea recepit.\u201d <\/em>that is \u201cBacchus carved recesses into the hard rock with a sharp iron tool and pressed the grapes there; he shaped the vat out of the living stone and collected the must in a double cavity.\u201d<\/em> Despite its poetic nature, this passage evocatively recalls the practice of rock wine presses, where the rock itself becomes a tool for winemaking. The same poem also recounts that Dionysus was born in Sicily, in a cave \u201ccrowned by a stone vault\u201d. In this context, the Rocca della Sciamma, a place name that means \u201cfortress of the cave\u201d (from the Greek sk\u00e1mma), located on the southern slopes of the town of Capo d'Orlando, takes on particular significance. It is a cavity carved into the rock that contains two vats carved directly into the stone, under the natural vault that crowns the cave: one for pressing the grapes and the other for fermenting the must.<\/p>\n\n\n\n

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Alongside productive archaeology, a symbolic level also emerges. Several towns in the Nebrodi area have yielded coins depicting Dionysus\/Bacchus or figures from his retinue, a sign of the cultural roots of the cult of the god of wine. The name \u201cNebrodi\u201d has also been interpreted in relation to the epithet Nebr\u00f3des, attributed to Dionysus and linked to nebr\u00f3s, the fawn, a sacrificial animal in Dionysian rites. The Nebrodi mountains become not simply \u201cmountains of fawns\u201d, but \u201cmountains of Bacchus\u201d, a territory in which the cult of wine would have had a particular centrality.<\/p>\n\n\n\n

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Another recurring theme, even in local narratives, concerns the use of terracotta containers. Near the rock wine presses, amphorae for commercial wine transport and dolia for fermentation and storage have been found. Technical and archaeological tradition often refers to large terracotta containers, sometimes partially buried, also to stabilise the temperature during fermentation, a delicate phase of winemaking.<\/p>\n\n\n\n

Nebrodi grapes: the most widely grown varieties<\/h2>\n\n\n\n

When discussing Nebrodi grapes, two names stand out in particular in shaping the wine identity of Messina and the Nebrodi area: Nocera <\/strong>for reds and Catarratto <\/strong>for whites.<\/p>\n\n\n\n

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The Nocera <\/strong>is a black grape variety traditionally linked to north-eastern Sicily. Documentation reconstructs its important historical presence in the Messina area and, in particular, in the Milazzo plain, where sources from the 19th and early 20th centuries report it as the dominant grape variety before a gradual decline. Today, its presence is very limited, but this scarcity is also part of its value: in a wine-growing landscape dominated by varieties covering thousands of hectares, Nocera retains an almost artisanal and territorial dimension. From an agronomic and oenological point of view, Nocera requires conditions that allow for complete but not excessive ripening, with a balance between sugars and acidity. The Nebrodi mountains, thanks to their hilly and mountainous terrain and less extreme temperatures compared to other areas of Sicily, favour slower and more gradual ripening. The cooler nights help to preserve acidity and define the aromatic profile, avoiding excessive ripening that could weigh down the wine. In this context, Nocera can produce wines with an intense but not overly concentrated colour, with delicate and persistent aromas and a clearly perceptible freshness and sapidity. The balance between structure and acidity becomes the most interesting stylistic feature.<\/p>\n\n\n\n

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The Catarratto <\/strong>It is one of Sicily's most important white grape varieties and represents a cornerstone of regional viticulture. However, in the Nebrodi Mountains, it takes on a different character compared to the warmer, flatter areas of the island. While in other contexts it can produce softer, more mature wines, here the altitude and temperature variations help to preserve acidity and tension on the palate. The good water availability in the Nebrodi area, combined with the variability of the soils, allows for more regular ripening, limiting extreme water stress. The result, in the best interpretations, is a Catarratto with a bright colour, with aromas of white fruit and citrus, sometimes accompanied by light floral or herbaceous nuances. On the palate, the acidity is more lively and the sapidity more evident than in many versions from the plains, offering greater verticality of flavour. The versatility of the grape variety also allows for different styles to be produced, from fresher and more immediate vinification to versions with greater complexity, especially when old vines or plots located at higher altitudes are used.<\/p>\n\n\n\n

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DOC Nebrodi Project and future prospects<\/h2>\n\n\n\n

In 2025, the revival of Nebrodi wines found concrete form with the presentation of the project DOC Nebrodi<\/strong> at Vinitaly <\/strong>of Verona<\/strong>. This is not just a promotional event, but the start of a process aimed at giving legal status and identity to a wine-growing region that has been producing wine for centuries without having its own designation. The initiative is promoted by theAssociazione Cantine dei Nebrodi<\/strong>, chaired by Nino Lenzo<\/strong> (founder of Lenzo Winery<\/strong>), which brings together various producers in the area with the aim of building a shared path. The goal is to obtain recognition as a Controlled Designation of Origin (DOC) capable of clearly defining the geographical area of reference, the permitted grape varieties, the production yields and the winemaking methods most consistent with the vocation of the Nebrodi territory. The idea behind the future DOC is to strengthen the link between the environment, history and contemporary production. The Nebrodi Mountains are not only an agricultural area, but also a cultural landscape that preserves tangible traces of its wine-making tradition. At the same time, the project looks to the future. In a market that is increasingly attentive to origin and sustainability, a dedicated DOC could offer greater recognition to Nebrodi wines, stimulate investment and encourage the recovery of vineyards that are currently marginal or abandoned. The designation would thus become a tool for protection but also for development, capable of consolidating a territorial identity that has remained partly dispersed until now.<\/p>\n\n\n\n

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<\/p>","protected":false},"excerpt":{"rendered":"

Parlare di vini dei Nebrodi significa entrare in una Sicilia meno \u201cscontata\u201d: non solo mare e pianure assolate, ma anche dorsali montuose, boschi, sorgenti, escursioni termiche e una viticoltura spesso frammentata in piccoli appezzamenti. In questo contesto, la viticoltura sui Nebrodi ha radici antiche e oggi vive una fase di ricostruzione identitaria, con un interesse crescente verso vitigni locali e una narrazione territoriale pi\u00f9 consapevole. In questo articolo approfondiremo le origini storiche, le caratteristiche ambientali, i vitigni autoctoni, le peculiarit\u00e0 organolettiche dei vini e le prospettive future legate al progetto DOC Nebrodi. Il Terroir dei Nebrodi: Suoli, Clima e Condizioni Ambientali Il territorio nebroideo coincide con una delle principali catene montuose della Sicilia settentrionale e comprende la pi\u00f9 grande area protetta regionale dell\u2019isola: il Parco dei Nebrodi, istituito nel 1993, esteso per oltre 86.000 ettari. Dal punto di vista vitivinicolo, la prima parola chiave \u00e8\u00a0altitudine. La cima pi\u00f9 alta dell\u2019area, Monte Soro, raggiunge 1.847 m s.l.m. In viticoltura, l\u2019altitudine (e la conseguente diminuzione delle temperature, soprattutto notturne) \u00e8 spesso associata a maturazioni pi\u00f9 lente, migliore conservazione dell\u2019acidit\u00e0 e profili aromatici pi\u00f9 \u201ctesi\u201d e freschi La seconda parola chiave \u00e8 pioggia. Nelle descrizioni tecniche che inquadrano l\u2019ambiente delle catene montuose dei Nebrodi, si indicano valori di piovosit\u00e0 media annua che possono arrivare a circa 1.000 mm e oltre. In termini pratici, questa disponibilit\u00e0 idrica differenzia i Nebrodi da molte altre aree siciliane pi\u00f9 aride e influisce sulle scelte agronomiche e sulla gestione del vigneto. La terza parola chiave \u00e8 geologia (e, quindi, suolo). L\u2019area presenta una notevole geodiversit\u00e0: nella parte occidentale prevalgono affioramenti di arenarie e argille, mentre nella zona centro-orientale compaiono anche arenarie. Origini della Viticoltura sui Nebrodi: dalla Grecia all\u2019Et\u00e0 Moderna La viticoltura in Sicilia \u00e8 ampiamente attestata come antica: la documentazione tecnica che ricostruisce la storia enologica dell\u2019isola richiama reperti archeologici (contenitori vinari, monete con figurazioni dionisiache e altri indizi materiali) e fonti letterarie greco-latine che rimandano ai vini siciliani. Nello stesso quadro si ricorda come durante la colonizzazione greca (VIII\u2013III sec. a.C.) si sviluppi una forte vitalit\u00e0 del vigneto, con evoluzioni di vitigni e pratiche agricole a supporto di una produzione vinaria strutturata. Per l\u2019area nord-orientale, fonti storiche e ricostruzioni istituzionali riportano che un vino legato ad Haluntium (oggi identificabile con l\u2019area di San Marco d\u2019Alunzio) fosse apprezzato in ambito romano: un indizio della qualit\u00e0 raggiunta da alcune produzioni locali gi\u00e0 in et\u00e0 antica. Tra le testimonianze pi\u00f9 affascinanti della viticoltura sui Nebrodi rientrano i palmenti rupestri: impianti con vasche scavate nella roccia per la pigiatura e la gestione del mosto. La loro presenza \u00e8 un indicatore forte di paesaggi produttivi legati alla vite e di pratiche vinicole antiche. In studi comparativi su palmenti dell\u2019area siciliana e mediterranea, la presenza di una pressa manuale a leva \u00e8 stata collegata a modelli molto antichi, gi\u00e0 noti dall\u2019et\u00e0 del Bronzo. Un esempio concreto e visitabile viene documentato a Tripi, dove \u00e8 stato ritrovato un palmento restaurato secondo dettami costruttivi di et\u00e0 romana, con torchio a leva e fulcro oscillante. Nel raccontare le origini della viticoltura sui Nebrodi vale la pena guardare anche alla fascia costiera che vive \u201cai piedi\u201d del Parco. In questo quadro, Capo d\u2019Orlando \u2014 paese costiero affacciato sul Tirreno e naturalmente connesso all\u2019entroterra nebroideo \u2014 assume un ruolo interessante come luogo di passaggio e di stratificazione culturale. L\u2019area corrisponde all\u2019antica Agatirno (Agathyrnon), citt\u00e0 fondata, secondo la tradizione, intorno al XII secolo a.C. In contrada Scafa, toponimo che richiama il termine greco skaph\u00e9 (vasca), sono presenti altri palmenti rupestri costituiti da coppie di vasche scavate nella roccia, destinate alla pigiatura dell\u2019uva e alla raccolta del mosto. La stessa denominazione del luogo conserva quindi memoria della funzione produttiva. Nelle Dionisiache, poema epico dedicato a Dionisio, si legge: \u201cBacchus in saxo duro cava recessus acuto ferro sculpsit et pressit uvas; in petra viva lenonem formavit mustumque in gemina fovea recepit.\u201d ovvero \u201cBacco scav\u00f2 nella dura roccia i recessi con ferro acuminato e vi pigi\u00f2 le uve; nella pietra viva modell\u00f2 il tino e raccolse il mosto in una duplice cavit\u00e0.\u201d Il passo, pur nella sua dimensione poetica, richiama in modo suggestivo la pratica dei palmenti rupestri, dove la roccia stessa diventa strumento di vinificazione. Nello stesso poema si narra inoltre che Dionisio nacque in Sicilia, in una grotta \u201ccoronata da una volta di pietra\u201d, in questo contesto assume particolare rilievo la Rocca della Sciamma, toponimo che significa \u201crocca della grotta\u201d (dal greco sk\u00e1mma) situata sulle pendici a sud dell\u2019abitato di Capo d\u2019Orlando. Si tratta di una cavit\u00e0 scavata nella roccia che conserva al suo interno due tini ricavati direttamente nella pietra, sotto la volta naturale che corona la grotta: uno destinato alla pigiatura dell\u2019uva e l\u2019altro alla fermentazione del mosto. Accanto all\u2019archeologia produttiva emerge anche un livello simbolico. Diverse citt\u00e0 dell\u2019area nebroidea hanno restituito monete con raffigurazioni di Dionisio\/Bacco o di figure del suo corteo, segno di un radicamento culturale del culto del dio del vino. Anche il nome \u201cNebrodi\u201d \u00e8 stato interpretato in relazione all\u2019epiteto Nebr\u00f3des, attribuito a Dionisio e collegato al nebr\u00f3s, il cerbiatto, animale sacrificale nei riti dionisiaci. I Nebrodi diventano non semplicemente \u201cmonti dei cerbiatti\u201d, ma \u201cmonti di Bacco\u201d, territorio in cui il culto del vino avrebbe avuto una centralit\u00e0 particolare. Un altro tema ricorrente, anche nelle narrazioni locali, riguarda l\u2019uso di contenitori in terracotta. Nei pressi dei palmenti rupestri sono state ritrovate anfore per il trasporto commerciale del vino e dolia per la fermentazione e la conservazione. La tradizione tecnico-archeologica richiama spesso grandi contenitori in terracotta, talvolta parzialmente interrati, anche per stabilizzare la temperatura durante la fermentazione, fase delicata della vinificazione. Uve dei Nebrodi: le variet\u00e0 pi\u00f9 coltivate Quando si parla di uve dei Nebrodi, due nomi ricorrono con particolare forza nella costruzione dell\u2019identit\u00e0 vinicola del Messinese e dell\u2019area nebroidea: Nocera per i rossi e Catarratto per i bianchi. Il Nocera \u00e8 un vitigno a bacca nera tradizionalmente legato alla Sicilia nord-orientale. La documentazione ricostruisce una presenza storica importante nel Messinese e, in particolare, nella piana di Milazzo, dove fonti tra Ottocento e<\/p>","protected":false},"author":5,"featured_media":7835,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103],"tags":[],"class_list":["post-7832","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-storia-e-cultura-del-vino"],"featured_image_src":{"landsacpe":["https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2026\/02\/vini-nebrodi-doc-1024x445.png",1024,445,true],"list":["https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2026\/02\/vini-nebrodi-doc-463x348.png",463,348,true],"medium":["https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2026\/02\/vini-nebrodi-doc-300x155.png",300,155,true],"full":["https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2026\/02\/vini-nebrodi-doc.png",1024,530,false]},"yoast_head":"\nVini dei Nebrodi: storia, terroir, vitigni e futuro di una viticoltura millenaria - 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