Nicolò Grippaldi is one of Sicily's most exciting emerging producers. Based in Gagliano Castelferrato in the province of Enna, the estate was founded with the aim of expressing Sicily's inland terroir through biodynamic farming and minimal-intervention winemaking. The vineyards lie at approximately 650 metres above sea level, where warm Mediterranean days are tempered by cool mountain nights, preserving freshness and aromatic complexity. The estate comprises just a few hectares planted to indigenous varieties, primarily Nerello Mascalese and Nero d'Avola.

The inaugural vintage of Spinasanta was 2018, produced in extremely limited quantities—around 3,800 bottles and 290 magnums. The wine quickly gained recognition among sommeliers and Michelin-starred restaurants for its purity, finesse and authentic expression of Sicilian terroir.

The 2018 Spinasanta is produced from 100% Nerello Mascalese, cultivated according to biodynamic principles. Fermentation is carried out with indigenous yeasts, followed by ageing in oak to preserve the grape's delicate aromatics while adding subtle texture and structure.

Elegant rather than powerful, the wine displays aromas of red cherry, wild strawberry, dried rose, Mediterranean herbs, volcanic ash and sweet spice. The palate is medium-bodied with fine-grained tannins, vibrant acidity and a pronounced mineral character, finishing with remarkable precision and persistence. Its style draws comparisons with fine Etna Rosso while expressing the distinctive character of inland Sicily.

" Aromas of red cherries, pine, ash and ripe strawberries. Full-bodied with powdery yet firm tannins. A bit grippy, but very fine-grained. Smoky and spicy complexity on the palate is complemented by black and nicely ripened red fruit. Ash comes back at the savoury finish. Fine-tuned intensity here. Best after 2025. "  -- James Suckling

" Described as showing baked fruit, firm structure and youthful tannins, with the freshness typical of Nerello Mascalese. The review suggests the wine will benefit from further bottle ageing to reveal greater complexity. " -- Richard Hemming , MW