Vin B is the product of two Vittoria locals from winemaking families, Biagio Distefano, who spent 8 years as a sommelier in London, and Vittorio D’Angelo, who spent 10 years in Turin working as a programmer and moonlighting in restaurants. Vittorio, after a chance meeting with Ariana Occhipinti in 2018, decided to come back home and work in her cellar, while Biagio just got homesick in grey London and fled home for a job working for COS. The two met shortly after returning to the island and began laying the groundwork for their own project, which Biaggio relates as “ a lot like falling in love.” Their first vintage, which they describe as miserable – “they’re all miserable now!” quipped Biagio – as climate change wreaks havoc on their island, was all pulled from a .8ha vineyard they rented, and, difficulty aside, served as a calling card and proof of concept, allowing the two to start cobbling together vineyards.

Vin B’s territory, split between Chiaramonte Gulfi and Vittoria is as gifted as you can imagine for making lifted and driving red wines and whites of uncommon saltiness - nearly pure limestone with isolated sandstone pockets, well-wamed by Mediterranean sun. Farming is always organic, leaning into regenerative and biodynamic practices, with an eye towards cutting inputs to the bone and keeping the vineyards pristine to combat the endemic fire risks in their territory. As of the 2025 vintage nearly everything Vin B is bottling is from their own fruit (the first in either of their families to do so!). The sole exception is their stellar catterato, which is purchased from further west on the island and will be for the next 3-5 years until their own white vines bear fruit. It’s too soon now to get excited, but, well, we can’t help but be really excited about future Grillo and Zibibbo.


While it’s still too early to speak to the pair’s house style, what’s most apparent is their agility and flexibility, as they deal with both fruit source changes and the wildly swinging weather in an incredibly tight cellar (they max out at 12000 bottles currently). Because of their blessed geography, Vin B’s main objective is to get out of the way of their fruit and allow it to make beautiful wine, which means very little manipulation occurs in cellar – for their current release, for example, all of the wines have less than 10ppm SO2, total, stemming from a single miniscule addition before bottling. Biaggio tells us that, ideally, in the future they will use even less or even cut so2 entirely, provided they can get a bigger cellar and begin an aggressive aging program, as the two “aren’t successful enough to make bad wine yet.”