Storia
The family vineyard in Val Cerasa
Valcerasa began with Alice and Rosario’s shared passion for wine and their land. Its roots lie in a small Bonaccorsi family vineyard in the Piedimonte Etneo area, at approximately 800 metres above sea level. The vineyard stands in contrada Val Cerasa, whose name means “valley of the cherries” and later gave the estate and its first wine their name.
1997: the first vintage
The estate’s first wine was Valcerasa Etna Rosso. Its inaugural vintage was produced in 1997, before the subsequent acquisition in Randazzo that established the present agricultural estate.
2000: the move to Contrada Croce Monaci
In 2000, Alice and Rosario purchased another property in Contrada Croce Monaci, Randazzo. This acquisition laid the foundations of the present Azienda Agricola Valcerasa. The estate now encompasses approximately 20 hectares on the northern slope of Mount Etna, with land extending from 700 to 900 metres above sea level.
Production has remained integrated within the estate: vineyard care, vinification and bottling are all managed internally. The estate’s development is guided by organic farming, traditional alberello-trained vines and an intention to advance without disrupting inherited viticultural practices.
Terroir
Valcerasa’s vineyards occupy the northern slope of Mount Etna. The estate’s land lies within the municipality of Randazzo and extends from 700 to 900 metres above sea level; the vineyards described in the technical material average approximately 750 metres, while the original family vineyard in contrada Val Cerasa stands at about 800 metres.
Altitude, varying exposures and climate produce pronounced contrasts. The broader estate description combines long, hot summers and substantial differences between daytime and nighttime temperatures with severe winters. At vineyard level, conditions are described as cool and well ventilated, with regular precipitation, constant winds and marked diurnal temperature shifts. These conditions promote slow grape ripening and balanced acidity, while ventilation and wind provide natural protection against vine diseases.
The soils are volcanic and contain abundant minerals, ash and basaltic rock. Their drainage is considered excellent. The small Carricante vineyard is specifically described as particularly stony. These volcanic materials and stones are associated with the mineral character and complexity sought in the wines.
Vinificazione
Valcerasa follows organic farming practices and trains its vines using the traditional alberello or bush-vine system. Vineyard work is presented as demanding manual labour grounded in respect for tradition, while allowing measured progress without overturning established practice.
The estate seeks to work with natural events rather than oppose them. Its elevated, ventilated sites experience substantial day–night temperature differences, regular precipitation and constant winds. These conditions support slow ripening and balanced acidity and also provide a degree of natural protection against vine diseases.
The harvest periods recorded for the estate’s principal grape varieties fall between September and October. Carricante and Nerello Mascalese for the rosato style are harvested in September and October, while the red blend is harvested in October.
All production stages are managed within Valcerasa, from work in the vineyards through vinification and bottling. This integrated approach is intended to maintain direct control over quality at every stage.
The cellar uses stainless steel for fermentation and maturation, with different processes adapted to white, red and rosato production. For red vinification, the grapes are destemmed and crushed before entering stainless-steel tanks, where fermentation begins spontaneously. Skin maceration lasts approximately 15 days. Pump-overs, punch-downs and analytical checks are conducted at least twice daily. The wine matures for approximately four years in stainless steel, followed by six months in bottle.
For white vinification, whole bunches receive gentle pressing and the must is transferred to stainless-steel tanks. A small portion of grapes ferments in contact with the skins and is used as a pied de cuve to initiate fermentation in the main batch. Fermentation proceeds under controlled temperature. Maturation takes place in stainless steel on the fine lees for two years, with regular bâtonnage.
The rosato process draws inspiration from the traditional wines of Etna’s palmenti and the old pistammutta method. After destemming, Nerello Mascalese undergoes a short cold pre-fermentation maceration on the skins lasting approximately one night. Fermentation then takes place in stainless-steel tanks at controlled temperature, followed by further maturation in steel.
The estate’s visitor itinerary includes an old palmento as well as the working cellar, linking contemporary production with the historical winemaking structures of Etna.
Filosofia
Valcerasa’s declared objective is to express the Etna territory as faithfully as possible while protecting its viticultural heritage. The estate associates quality with passion, sustained commitment to viticulture and direct oversight of every production stage.
Its agricultural philosophy is to follow natural events in pursuit of the best possible result. Organic management, alberello-trained vines and intensive human labour embody an approach that respects tradition while permitting gradual progress without radical disruption.
The wines are intended to preserve a clear relationship with their place and growing season. This is especially explicit in the pistammutta-inspired rosato, whose colour and intensity are allowed to vary with the vintage so that it records the character of each year on Etna.