The Alessandro family has grown grapes for generations in Camporeale, a small inland town in the hills of western Sicily.
Brothers Rosolino, Antonino and Natale shaped the estate. The next generation, represented by Anna and two Benedettos, has continued the family’s work in the vineyards and cellar.
The vineyards sit between 400 and 600 meters, on predominantly clay and limestone soils. The difference between daytime and nighttime temperatures helps the grapes ripen slowly and retain their freshness.
Grillo, Catarratto and Nero d’Avola grow alongside Syrah and Sauvignon Blanc, two international varieties that have adapted to the local conditions.
The family farms organically and works the vineyards by hand. Green manure and natural vegetation support soil health, while roses help the team spot signs of disease in the vineyard.
In the cellar, whites and Nero d’Avola mature mainly in stainless steel to retain fruit and freshness. Syrah ages in French oak tonneaux for added structure.
6 wines
Vinification. Gentle pressing followed by cool stainless-steel fermentation at 14–15 °C.
Ageing. Six months on the lees in stainless steel.
Winery technical details ↗View Panebianco wine page ↗
Vinification. Gentle pressing followed by cool stainless-steel fermentation at 14–15 °C.
Ageing. Six months on the lees in stainless steel.
Winery technical details ↗View Panebianco wine page ↗
Vinification. Temperature-controlled fermentation and maceration in steel for 12 days, then malolactic fermentation.
Ageing. Twelve months in French oak tonneaux and at least six months in bottle.
Winery technical details ↗View Panebianco wine page ↗
Vinification. Twelve days of fermentation and maceration in steel at 23–26 °C, then malolactic fermentation.
Ageing. Eight months in steel, with a small portion in French oak tonneaux, followed by at least ten months in bottle.
Winery technical details ↗View Panebianco wine page ↗
Vinification. Soft pressing and cool fermentation in steel at 14–15 °C.
Ageing. Twelve months on the lees in steel, with a small portion matured in French oak tonneaux.
Winery technical details ↗
Vinification. Twelve days of temperature-controlled fermentation and maceration with daily punch-downs.
Ageing. Eight months on the lees in steel, with a small portion in French oak, followed by at least six months in bottle.
Winery technical details ↗