The winery is located in Vivignato district (Where the vinery is planted)
here are the lands of my family.
The winery is located in Vivignato district (Where the vinery is planted)
here are the lands of my family.
My idea of wine speaks of care and respect for the land, identity, passion and artisanship.
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The vineyards are located in the district of Vivignato, Mezzatesta and Scarlata, within a valley that stretches from the banks of the Fiumefreddo stream ( 70 m a.s.l ) to the slopes of the Mount and the Angimbe nature reserve ( 280 m a.s.l)
The difference in altitude and exposure has allowed me over time to adapt varieties and rootstocks according to the needs of the land itself, in order to obtain the best organoleptic expression of each variety.
The soil is medium – textured, tendentially sandy, mineral with the presence of sandstone rock.
The variety I mainly deal with is Catarratto, which represents 70% of the vineyard, while in a small part I cultivate Nero d’Avola, Grillo, Zibibbo and Perricone.
In 2022 I undertook my first vinification in my winery, focusing on Catarratto and Nero d’Avola, the highest quality of the Sicilian territory.
My company policy is based on sustainability, which embraces both the agronomic and oenological aspects.
From an agronomic point of view, the organic management of the vineyard is a central element. This approach implies the absence of the use of systemic chemical products, replacing them with organic fertilisers or green manure. The fight against weeds is managed agronomically, without the use of herbicides, but with manual weeding practices.
Moreover, attention to sustainability which extends both to the work in the winery, with vinification in historic concrete tanks that with their thick walls reduce electricity consumption and to the packaging, with a lightweight bottle, no capsule and a cork stopper based on organic cork, reassembled with beeswax.
The absence of synthetic products, including selected yeasts, characterizes this process.
The dosage of sulfur dioxide is reduced compared to organic parameters and clarification occurs naturally with prolonged resting in the cellar.
Fermentation starts with indigenous yeasts, thus contributing to expressing the identity and uniqueness of the variety and territory.
The artisanship handed down in my family combines my passion for the vineyard and also tells the story of a rural life.
This return to the roots is also reflected in the conservation and restoration of the winery, a historic millstone that dates back from the 800 belonged to the Iamonte family.
The decision to adopt the “Rhine”bottle, recalling the last traces of bottling in the Trapani area and, above all in the Alcamo area becomes an integral part of the overall project, helping to preserve authenticity tradition in every aspect of wine production.
