History
A third-generation winemaking family
Stefano and Marina Girelli are brother and sister and the third generation of a Trentino family involved in wine. Their relationship with Sicily began in 2010, when they became convinced of the island’s potential as a source of high-quality organic wine.
Acquisition of Cortese
In 2016, Stefano and Marina acquired Azienda Agricola Cortese in Vittoria, in the Ragusa hinterland and a few kilometres from Santa Tresa. The two estates were maintained as distinct wineries, with Cortese developed around its own vineyards, biodiversity and interpretation of the Vittoria area.
First release
Cortese made its market debut in 2017. Its inaugural vintage consisted of organically produced, vegan-friendly wines. The range was organised around two principal lines: Nostru, devoted to varietal expressions, and La Selezione, encompassing Vanedda, Sabuci Cerasuolo di Vittoria and Senia Nero d’Avola.
The portfolio subsequently expanded beyond the original seven-label, two-line structure. It now also includes Nostru Frappato, ORANGE-utan and the single-vineyard Boscopiano Frappato.
Sustainability and research
Cortese became both an organic and Equalitas-certified estate. Its sustainability programme includes collaboration with the University of Catania on projects carried out at Cortese and Santa Tresa. The programme connects organic viticulture with scientific research, biodiversity protection and machinery designed to reduce the release of chemical substances.
In 2023, Cortese participated with Santa Tresa in Vinitaly, Merano Wine Festival and the James Suckling Greatest Wines of Italy events in Seoul and Hong Kong.
In May 2026, Cortese hosted members of The Wine People during a three-day programme devoted to the vineyards, production facilities, biodiversity and the wine culture of Vittoria and Ragusa. The visit included an environmental initiative with Plastic Free Italia in which the participating teams removed 700 kg of waste from the areas around the Sicilian wineries.
Terroir
Azienda Agricola Cortese lies in Vittoria, in southeastern Sicily’s Ragusa hinterland. The estate is situated a few kilometres from Santa Tresa but is maintained as a separate winery with its own identity.
Several Cortese wines originate in the Vittoria area at approximately 400 metres above sea level. The estate’s identity is framed around the relationship between this terroir and its biodiversity. Vineyard organisms and plants—from insects and foxes to almond and olive trees—are regarded as interdependent elements of the agricultural ecosystem.
The Boscopiano site lies in contrada Bastonaca. Its name refers to the forest associated with the foundation of Vittoria in 1607 by order of Contessa Vittoria Colonna Henriquez Cabrera.
Winemaking
Cortese is cultivated exclusively under organic management and is Equalitas-certified. The approach rejects chemical intervention intended to alter the soil or accelerate its recovery and relies on natural fertilisation. Each section of land is allowed to follow its own rhythms rather than being forced towards uniform production.
Biodiversity encompasses the whole vineyard ecosystem rather than the vines alone. Animals, insects, fruit trees and other plants are treated as contributors to the balance and character of the vineyard. Adversity is accepted as part of the natural equilibrium through which vines become stronger and better able to defend themselves without invasive chemical treatments.
Scientific work complements these traditional principles. Cortese participates in projects with the University of Catania to develop sustainable practices, while equipment and machinery are selected with the goal of reducing chemical releases and limiting environmental impact.
Harvesting is performed by hand where detailed vineyard practices are identified. Depending on variety and site, picking runs from early September into the first ten days of October. Small harvest containers or crates of approximately 15–18 kg are used for particularly careful fruit handling, and selection may take place directly in the vineyard.
Cortese combines traditional cellar techniques with contemporary technology, selecting vessels and handling methods according to grape variety and intended expression. Its cellar repertoire includes stainless-steel tanks, large oak botti, open-top barriques and 7 hl terracotta amphorae. Practices include overnight grape chilling, gentle destemming and crushing, pneumatic pressing, controlled-temperature fermentation, hand punch-downs, pump-overs, skin maceration, natural malolactic fermentation and maturation on fine lees with stirring.
The winery’s vegan approach extends to clarification. Animal-derived agents such as albumin, dairy products, casein and isinglass are excluded; only vegetable-based clarification products are used. The resulting wines are certified vegan.
Intervention varies with the material. White grapes may be pressed gently before fermentation or fermented briefly on their skins; red and orange-wine lots can undergo extended skin contact. Fine-lees ageing is used in both stainless steel and oak, while selected lots mature in barrel or large botti. One Nero d’Avola is vinified without added sulphur.
Philosophy
Cortese’s philosophy places terroir, biodiversity and exclusively organic cultivation at the centre of its work. Traditional techniques and contemporary technology are treated as complementary tools, supported by scientific knowledge rather than used to standardise the land or the wines.
Stefano Girelli’s vision begins with the conviction that Sicily has been undervalued as a wine-producing region and possesses substantial potential for high-quality organic viticulture. He presents organic and sustainable production as both a practical route to better-tasting wine and an obligation to leave future generations a healthier environment.
The wider agricultural principle is to wait rather than force. Individual pieces of land should retain their own rhythms and character; the soil is not chemically altered, and vineyard adversity is allowed to participate in the formation of a resilient natural balance. Quality is understood as respect for the land and grapes through careful work from vineyard to cellar, while innovation is used to clarify the personality of each variety and terroir.