Nesci
The Nesci family boasts ancient origins. Originally from Messina, they moved to Palizzi and Reggio in the 1600s, enriching their cultural and territorial assets. Love and passion for the soil cultivated for centuries, following a family tradition dating back over five generations. After the expansion and renovation of the old winery, the company built a technologically advanced facility, commissioned in 2015. This significant upgrade turned Nesci into a cutting-edge company, operating on the market with a modern and flexible approach and a range of premium labels.
Our area’s culture and winemaking traditions have molded our approach, which is essentially conservate, but includes research, innovation, and experimentation in the agronomic and oenological fields. This evolution allows us to broaden our oenological horizons, bringing out certain chemical-physical aspects of our grapes and wines. Therefore, our company has decided to champion all our local native grape varieties: Pecorello, Mantonico, Ansonica, also known as Inzolia, and Moscato bianco – for white grapes. While for the black grape varieties, we use Nocera, and Calabrese (better known as ‘Nero d’Avola’), reinterpreting them in a modern key, using allochthonous grape varieties such as Merlot, Cabernet, and Syrah), albeit in small percentages.
Cantine Jelasi
The Jelasi Cellar for over 2 centuries it has been dedicated to the production of Greco di Bianco. The current winery derives from a project started at the beginning of the 19th century, when some ancestors of the Jelasi family started producing wine. They were the pioneers of the cult of the “Nectar of the Gods” , as Greco di Bianco is known. Passion, care and selection have always characterized the production of this wine up to the present day, passing through the recognition of passito DOC obtained in 1980.
“When Orion and Sirius have reached the middle of the sky,
and rosy-fingered Aurora spots Arcturus, then gather all the grapes, O Perses,
and carry them into your house; for ten days and ten nights expose them to the sun,
for five put them in the shade, and on the sixth store in vases the gifts of most happy Dionysus.”
“Works and Days” – Hesiod – 7th century BC
IT seems incredible but even today these are precisely the times chosen by the Jelasi cellars to dry the Greco grapes : a manual harvest, no later than the second half of September, with a careful selection of the grapes that are left to dry on racks in the sun for about 8/10 days to lose their water content and increase their sugar content.