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La Cantinetta di Dono Caterina e C. S.a.s.
On the volcanic soils of Sicily, La Cantinetta di Dono Caterina has crafted its identity since 1993, when the Silvestro brothers began their venture in tufa-rich terrain. The winery commands both wine and olive oil production across the island's 391 municipalities. Their Sicilia DOC reds marry indigenous varieties—Nero d'Avola, Nerello Mascalese, Frappato—with international cultivars, each bottling reaching minimum 12% alcohol. Parallel to viticulture, their extra virgin olive oil meets stringent IGP standards: acidity below 0.5%, polyphenol content exceeding 100 mg/kg, expressing green tomato aromatics that define Sicilian terroir.
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What it makes
Sicilia
Extra virgin olive oil with maximum 0.5% acidity and at least 100 mg/kg total polyphenols, showing aromas of green tomato, artichoke and fresh grass with bitter and pungent notes.
Sicilia