Zisola Contrada 2021

This is something to sink your teeth into - on our exciting new wine, the Contrada by Zisola, a glorious, gorgeous, and glowing white from the South-East Sicily, using one of their indigenous grape varieties, Catarratto!

About 20 years ago, the Mazzei family saw great potential at Zisola, South Eastern Sicily, and started an ambitious winemaking project: enhancing some of native grape varieties to levels unprecedented in the region. They saw great potential in the Catarratto grape and have now released their first vintage.

Cattaratto is a native grape from the island which has mainly been used to make light, easy-drinking white wines. It thrives in the typical southern Mediterranean island climate, with mild winters and hot, dry summers, alleviated by breezes from the Ionian Sea. The grape has been overlooked for a long time and was part of a major vine pull-scheme. However, The Mazzei saw potential in it and decided to experiment. The efforts have paid off and prove that when receiving the care it deserves, Catarratto can produce beautiful, aromatic and full-bodied wines with a juicy texture and a refreshing acidity.

Zisola’s location is slightly elevated, so the estate benefits from a cooler influence from the sea than some other parts of the island. The soils are rich in limestone and stony gravel and planted with vines trained as bush delivering low yields. A perfect combination that favours wines of great complexity, freshness, elegance and structure and can age very well.

My family identified the latent potential of Zisola - a land rich with history, culture, and charm - and started an ambitious winemaking project in 2003. Following sustainable practices and working with the greatest respect for the environment, we aim to bring out the finest qualities of the grapes we grow. We are also in the process of converting our vineyards into organic.
Giovanni Mazzei, Founder of Petersham Cellar

Contrada Zisola 2021

The 2021 is the first vintage ever produced. Half of the wine is aged on the skins in "cocciopesto" amphora for 3 months. The other half is vinified on the lees.

The wine shows nice width and depth on the palate with citrusy layers that recall cedro lemon peel sprinkled with salt. These help to enhance the wine’s pretty freshness.
92 points Robert Parker