Wines

Pile della Ciaula doc

Intense ruby red in colour, with captivating purple hues, it has a full-bodied, persistent scent with hints of ripe berries, spices and airy notes of vanilla. It sweeps over the palate, complex, full, balanced and enveloping. Soft and elegant tannins.

Technical Specifications
IGP • Terre Siciliane	Organic wine
Vineyard	Both grapes come from the area of Salemi, located at an altitude of about 150 meters above sea level. The terrain, which is hilly, has a clayey structure, rich in organic substances.
Grape Harvesting	The Syrah is harvested in early September, whereas the Nero d’Avola in late September. The grapes are harvested by hand when they have fully matured, in the coolest hours of the day.
Vinification	The grapes are processed separately. They are placed in steel tanks and macerated for about 12-14 days at a temperature of about 20°C. After the natural malolactic fermentation, the wine is aged in French oak and American oak barriques and barrels (capacity 2500 liters) for about 10 months, after which the wine undergoes a lengthy maturation process in the bottles.

Funaro Azienda Vinicola

The entrepreneurial project headed by Funaro siblings Tiziana, Clemente and Giacomo began in 2003, when they decided to capitalise on the grapes grown in the family vineyard for the past three generations. The farm it is situated in the province of Trapani between the towns of Salemi and Santa Ninfa, in an area specialised in wine production located from 150 to 450 meters above sea level. Our grapes are harvested by hand so as not to harm the vines and in order to select the best grapes. In 2011 both the farm and the wine cellar achieved an important goal: they received the Organic” certification.

Sicilia

Like much of the Italian mainland, Sicily’s winemakers have moved away from producing high-volume, unremarkable wines, to focus on quality wines of great character. Its dry, well-structured red and white wines could not be further removed from the sweet Marsala and Moscato of the island’s past, and this has not gone unnoticed by international markets that have never had such a thirst for Sicilian wines. Sicilian producers have paved the way for other Southern Italian winemakers to begin to exploit the country’s rich environmental diversity, with wines that achieve the potential first admired by the Greeks and Romans.