Our family tradition in winemaking goes all the way back to my great grand father. Today I cultivate the same land that has been passed down through generations.

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Francesco Guccione A.A.


           Since 2010 they decided to create wines that truly focus on the region and its character. Selling of the fruit was stopped and conversion of the property began, firstly to Organics and then to Biodynamics. In fact, the winery is located between San Cipirello and Piana degli Albanesi, in the municipality of Monreale at 500 meters above sea level. All their wines are certified both organic and biodynamic. The roots of Francesco's winemaking journey trace back through generations of grain cultivation within his family. However, the tide turned during World War I when his great-grandfather made the pivotal decision to transition to grape growing. This shift was prompted by the challenges of the war era, where grain became a rationed commodity vulnerable to theft and black market dealings.

Inspired by his great-grandfather's legacy, Francesco embarked on his own path in winemaking. While still in college, he invested in five 500-liter barrels, embarking on a journey of experimentation and discovery. This journey culminated in the realization of his very own wine cellar in 2005.

            The total extension of the vineyard is 6 Ha. Trebbiano - Cultivated in Cerasa since 1400. Catarratto - "extra lucido" variety, very delicate and therefore not much cultivated today. Perricone - Rare vine that in the Belice valley has found its cradle of origin and almost unknown because it is always vinified together with other varieties, in particular Nero d'Avola. Nerello Mascalese - Originally from the eastern area of Sicily and in particular from Etna.

Today, the winery proudly produces around 20,000 bottles annually, all certified organic and biodynamic. Minimal intervention is the guiding winemaking practices, with the addition of SO2 limited to ensure wine longevity, never exceeding 50mg/L.

On the remaining 4 hectares they cycle ancient grains, lentils and forage for the animals.

Concerning the cellar:

Respect for the natural fermentation process:
Exclusive use of indigenous yeasts. Enzymes, bacteria and other additives are prohibited. Respect for the natural richness of the grapes: cryo-extraction, de-acidification and all super concentration methods (evaporation, reverse osmosis, etc.) are excluded. No modification of the natural balance of must and wine. No form of acidification or added sugars. No clarification. No to sterile filtration. Exclusion of all aromatic and genetically modified yeasts. Exclusion of any variety of aromatic additives (banned: powdered tannins, oak chips, etc.).

"My wines are considered as a guideline of the expression of the local terroir even if some of them are not classified as DOC or IGT"

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