In 2004, restaurateur Filippo Rizzo purchased an old vineyard of Nero d’Avola, his first step ‘to make my passion my job.”  15 vintages later with 6 hectares under vine he smiles humbly and tells us “now, I begin to learn.”  Filippo is a dyed-in-the-wool neotraditionalist, honoring the Catanian highlands through traditional olive oil and wine.  “I use the same technique that I used in the restaurant to make a good plate; you need good ingredients ” and with the right raw material you can “work simple and clean in the cellar. We don’t need a lot of technique.”  These are wines that are proud and extroverted but never boastful, made with old-fashioned methods and genuine handwork celebrating the charms of the Sicilian highlands.