The young and thriving Nero d’Avola vineyards, planted in 2000 are between 350 and 450 metres. Indigenous yeast is used in fermentation and part of the mass remains for six months in large oak barrels
The Alessandro family have 35 hectares of vineyards in and around Camporeale
in North West Sicily, 400 meters above sea level. It is in this fertile clay and
limestone-based soil that the family has cultivated native grape varieties, such as
Catarratto and Grillo. All work in the vineyard is done by hand, following
organic farming principles.