Vivera Terra dei Sogni IGP Organic 2020

Vivera Terra dei Sogni is a certified-organic red blend from the volcanic slopes of Mount Etna, combining internationally known varieties with the distinctive character of its Sicilian site.

Vivera is a small, certified-organic family winery based in Linguaglossa, on the north-eastern side of Mount Etna, farming the Martinella district within the Etna zone. The estate is now run by Loredana Vivera, who took over the family property with a focus on organic farming and expressing the volcanic terroir of the mountain. Etna's black volcanic soils, high-altitude vineyards and marked day-to-night temperature swings give wines grown there a natural freshness and mineral energy, even when, as here, the blend leans on varieties such as Cabernet Sauvignon, Petit Verdot, Merlot and Syrah rather than Etna's traditional Nerello grapes.

This is a full-flavoured, food-friendly red suited to grilled and roasted meats and hearty dishes, reflecting both its organic farming and its striking volcanic setting.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Structured, Volcanic
Grape Varietal: Cabernet Sauvignon / Syrah / Petit Verdot / Merlot
Tastes Like: Comparable to a classic Bordeaux blend, but richer and more Mediterranean in style
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Terre Siciliane IGP
Region: Mount Etna, Sicily, Italy
Terroir: Certified-organic vineyards on the north-eastern slopes of Mount Etna, with high altitude, black volcanic soils and significant day-to-night temperature variation
Aging: Vinified to preserve the structure and character of the international varieties while expressing the freshness and mineral character of its volcanic site
Serving Temperature: 16–18℃ – Decant recommended

Vivera is a small, certified-organic family winery based in Linguaglossa on the north-eastern slopes of Mount Etna. The family farms vineyards in the Martinella district, where altitude, volcanic soils and significant day-to-night temperature changes create distinctive conditions for growing grapes with freshness and structure.

Terra dei Sogni takes a different approach to the traditional Etna reds, blending Cabernet Sauvignon, Syrah, Petit Verdot and Merlot rather than the region’s native Nerello varieties. The result combines the structure and generosity of these internationally recognised grapes with the freshness and distinctive character of its volcanic Sicilian origins.

Meat: Perfect with grilled steak, roast lamb or slow-cooked beef
Pasta: Excellent with beef ragù, baked pasta or rich tomato-based sauces
BBQ: Pairs beautifully with chargrilled meats, sausages or smoky ribs
Sicilian Classics: Ideal with slow-cooked pork, involtini or hearty meat-based dishes

Pecorino Siciliano: Firm and savoury, complements the wine’s structured style
Caciocavallo: Rich and full flavoured, stands up beautifully to the wine’s depth
Provolone Piccante: Sharp and robust, balances the wine’s generous character
Parmigiano Reggiano: Nutty and savoury, pairs naturally with the wine’s structure and complexity

Involtini di Melanzane (Sicilian Eggplant Rolls)

Ingredients:

• 2 large eggplants, sliced lengthwise
• 200g ricotta
• 100g Pecorino, finely grated
• 1 egg
• 2 garlic cloves, finely chopped
• 400g canned tomatoes
• 4 tbsp extra virgin olive oil
• Handful of fresh basil leaves
• Salt and cracked black pepper

Instructions:

1. Preheat the oven to 180°C.
2. Brush the eggplant slices lightly with olive oil and grill or pan-fry until tender and lightly golden.
3. Combine the ricotta, Pecorino and egg in a bowl, season with salt and cracked black pepper and mix well.
4. Place a spoonful of the ricotta mixture onto each eggplant slice, then roll tightly to form an involtino.
5. Heat a little olive oil in a saucepan, add the garlic and cook briefly until fragrant.
6. Add the tomatoes, season with salt and pepper and simmer for 10 minutes, then stir through a few torn basil leaves.
7. Spread half the tomato sauce over the base of a baking dish and arrange the eggplant rolls on top.
8. Spoon over the remaining tomato sauce and bake for 20–25 minutes until bubbling and lightly golden.
9. Finish with fresh basil and a little extra Pecorino before serving.

A classic Sicilian preparation, Involtini di Melanzane pairs beautifully with Terra dei Sogni. The wine’s ripe dark fruit complements the sweet, smoky eggplant and tomato, while its structure balances the creamy ricotta and savoury Pecorino.