Wines

Bianco Sicilia- Zibibbo Macerato igp

Straw yellow color, slightly opalescent, with soft greenish reflections. Captivating on the nose for its extremely elegant aroma typical of the grape variety enhanced by the cryo-maceration in the press; harmonious and delicate on the palate with excellent flavor and freshness. Gently shake the bottle before opening in order to obtain a homogeneous product.

Technical Specifications
Vineyard	The grapes come from an area of the estate of Santa Ninfa which is located at an altitude of about 400 meters above sea level. The land with a hilly position is predominantly calcareous-chalky with a good fraction of clay typical of the area.
Grape Harvesting	First week of September. The grapes are harvested by hand with careful selection of the grapes on the plant.
Winemaking with Maceration	The grapes are fermented spontaneously without the use of “selected yeasts” in steel tanks with maceration on the skins for about 5 days at a controlled temperature. At the end of the fermentation the racking is carried out and the wine is left on the lees for about 6 months. In spring it is bottled unfiltered to keep the product intact, and after a few months it is marketed

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.