Sikele was started by Angelo Paterno, who bought 150 acres after working at Sicilian wineries for 25 years. He built the winery on a hill once known as Poggio dei Fossi in southeast Sicily, about 70 miles north of Malta and 70 miles south of Mount Etna. Nowadays, daughters Marilina and Federica run the operation and have decided to follow in the footsteps of local natural wine guru, Frank Cornelissen. The sisters grow organic, low-intervention Nero D’Avola, as well as Garganega, Muscat, Insolia, Merlot, Tannat, Viognier, and Chardonnay. Sikele’s Terre Siciliane Rosso is 100% Nero D’Avola processed with no additives in large heat-moderating concrete tanks, and then aged 8 months in the tank and 3 months in the bottle. Just a small amount of sulfur is used.