Cantine Geusu · Sicilia DOC
Nero d'Avola and Grillo from the vineyards of western Sicily, made as single-varietal wines: one grape per bottle, never blended.
Where our name comes from
n., Sicilian the black mulberry
On the hottest days my grandfather drank a glass of wine with mulberries in it. Our winery takes its name from that glass.
The black mulberry (Morus nigra) grows in Sicilian courtyards and countryside. Its fruit ripens in summer, turns from red to black and becomes granita and jam all over Sicily.
In Sicilian it is gèusu, or ceusu. We chose it because it recalls a family habit: summer wine with freshly picked mulberries in the glass.
Cantine Geusu, in Valdina, province of Messina: Nero d'Avola and Grillo DOC Sicilia made as single-varietal wines, shipped across Italy.
The wines
Red · DOC Sicilia
Mazara del Vallo (TP) · 300 m above sea level
Kept on its skins for the whole fermentation, then six months in stainless steel. A full, straightforward red that tastes of ripe fruit and pepper.
White · DOC Sicilia
Marsala (TP) · 150 m above sea level
Fourteen days of cold maceration to keep every aroma, then four to five months in stainless steel. Fresh, saline and bright.
The land
Our vineyards lie in the province of Trapani, where the sun shines more than three hundred days a year and the nights come in cool from the sea. Mineral soils, grapes that ripen slowly.
The rule
We grow only native Sicilian grapes and make each one into a single-varietal wine. No cuts, no blends: in the bottle there is one grape and the land it comes from.
“If we drink in moderation and in small sips, wine falls upon our lungs like the sweetest morning dew.”
Socrates
Around Sicily
Our bottles photographed around the island: by the sea at Taormina, in the Aeolians, in stone squares. Wine born in Sicily, in the places where it is drunk.
The shop
Come and visit
