SRC

SRC Vini is a small family estate on the northern slopes of Mount Etna, in the Contrada Calderara near Randazzo, Sicily, where volcanic soil and altitude shape wines of striking clarity. Founded in 2013 by Rori, Cinzia, and their daughter Sandra—the name SRC drawn from their initials and echoing the Italian word esserci, "to be here"—the estate farms several hectares organically, with vines ranging from 50 to 120 years old planted between 650 and 1,000 meters along Etna's northern slopes. Working with minimal intervention in both vineyard and cellar, the family lets the wines speak for the volcano's iron-rich, mineral-laden soil.

Nerello Mascalese, Grenache, Carricante, and Grecanico are the grapes of choice, grown across scattered contrada with their own distinct character—some stonier, some richer in topsoil, one plot the only one on the estate facing the sea. The reds carry Etna's signature tension: pale, perfumed, and structured around ash and iron. The whites, built mostly from old-vine Carricante, show taut acidity and a saline, almost briny finish. Across the range, sulfur use stays minimal, letting each bottling read as a direct transcript of its contrada and vintage.

Barely a decade old, SRC has become one of the names most associated with Etna's new wave—proof that a young project, given old vines and a light touch, can already sound like it has centuries behind it.

Biodyna

Biodynamic

Natural

Socials

https://www.instagram.com/src_vini/tagged/

Wines

SRC's wines read like transcripts of Etna itself—pale in color, high in energy, and shot through with the volcano's mineral pulse. Their Etna Rosso, built from Nerello Mascalese grown on iron-rich volcanic soil, shows the variety's signature paradox: light on its feet yet deeply structured, with red cherry, wild herb, and a smoky, ashen undertow that lingers. Alberello, from old bush-trained vines, pushes further into that tension—taut, savory, and lifted, with barely any sulfur to soften its edges.

Rivaggi blends Grenache into the Nerello Mascalese, softening the frame slightly while keeping the volcanic grip intact—juicier fruit, but still that mineral spine underneath. On the white side, Pirao comes from Rori's favorite vineyard, a forested plot at 1,000 meters where old-vine Carricante and a touch of Grecanico yield something bright, saline, and precise. Rinazzo, their single-site Etna Bianco Superiore, is the estate's most exacting white—100% Carricante from the only east-facing, sea-facing parcel on the property, fermented in stainless for pure, unshadowed clarity, with citrus pith, crushed stone, and a long, briny finish.

Anfora, a skin-contact blend of Minella Bianca and Nerello Mascalese, adds texture and a whisper of tannin to the whites, while their Rosato Frizzante brings the same low-intervention ethos to a lightly sparkling, playful register. Across the board, sulfites stay under 10 mg/L, nothing is filtered or fined, and every wine leans into rather than away from Etna's volcanic charge. The result is a range that trades polish for pulse—wines that taste like they grew straight out of the mountain.