Alessandro di Camporeale, Palermo DOC Sicilia, is located in, Camporeale, Palermo Sicily. The Alessandro family’s roots in wine are very old, steeped in history. With the commitment and energy of three brothers, Rosolino, Antonino, and Natale, supported by their children Anna, Benedetto and Benedetto, Alessandro di Camporeale is bound by a consistent commitment to excellence.

The Alessandro di Camporeale is a winery in which each new generation discovers its own identity, sharing a production philosophy rooted in family history. The three Alessandro cousins are the company’s future, renewing and forging ahead with passion and promise: Anna, Head of Communications and Wine-tourism, Benedetto, the winemaker, who follows the entire production process, and Benedetto, the family Winery’s Marketing Manager.

Alessandro di Camporeale’s vineyards are spread out over an area that enjoys a mild, semidry climate, between 400 and 600 meters above sea level, with significant variations in temperature between day and night. It is in this fertile clay and limestone-based soil that the Alessandro family produces native grape varieties such as Nero d’Avola, Catarratto and Grillo as well as international varieties like Syrah and Sauvignon Blanc, which are well-adapted to the climate of Camporeale.

All the work in the vineyard is done by hand, following organic farming principles, making use of simple but effective techniques such as: roses, precious sentinels that give warning of fungus attacks and green manure, used for soil fertility and to protect it from erosion. Also, measures to support biodiversity are used such as planting hedges and shrubs near the rows of vines to promote the growth of many organisms which combat parasites.

The winery is equipped with automated temperature and humidity control, ideal for refining and maturing wines. French oak tonnaux (large barrels) are used in the production of Syrah. The wine stays first in the casks for about 12 months and then bottled for another 6 months, always at a constant temperature of 18°C. Sauvignon Blanc, Catarratto, Grillo and Nero d’Avola, remain in steel tanks for 6 months, followed by additional months in bottles.

Tradition, experience, and an expert knowledge of the land and vineyards are the important tools that Alessandro di Camporeale uses in safeguarding the values of the Company and in producing quality products.