Wineries

VIGNETI VECCHIO
VERZELLA, SICILIA

Vigneti Vecchio is a small winery on Mount Etna’s northern
slopes, in Solicchiata and Verzella.
In 1971, Carmelo Vecchio, the current owner’s grandfather, reclaimed about 35 hectares of volcanic land in Carranchello estate near Verzella. This required substantial effort due to the presence of petrified lava flows, requiring daily soil extraction for vine growth.
The Vecchio family, known as “Sciare” residents, upholds traditional vine cultivation methods, preserving bush-trained systems, terracing, biodiversity, and manual practices.
Only in 2016, drawing from family history and his experience at Passopisciaro winery under Andrea Franchetti on Etna, Carmelo Vecchio decided to bottle a part of this heritage, representing generations before him.

AZELIA LUIGI SCAVINO
CASTIGLIONE FALLETTO, LANGHE PIEMONTE

The Azienda Agricola Azelia is located within the commune of Castiglione Falletto, a small town in the Langhe region, in the heart of the area where Barolo is made. It was established in 1920 by Cavalier Lorenzo Scavino, great- grandfather of the present owner Luigi Scavino, and at the beginning it was a small farm. Luigi Scavino’s grandfather, Alfonso, decided to vinify the grapes from the estate vineyards and started bottling the wine. Thanks to Luigi’s father, Lorenzo, with perseverance and willpower, the wines were for the first time exported.

Luigi, with an experience of over 40 harvests, is now supported by his wife Lorella and by his son Lorenzo, named after Luigi’s father, and who represents the fifth generation of wine producers. Luigi continues to apply what he learnt from his father, together with suitable modern techniques and respect for tradition and he exclusively vinifies the grapes from his estate vineyards.

The family management is essential as it permits an extreme precision in every step of the production.

GAETANO DI CARLO
CORLEONE, SICILIA

The first wine produced by Gaetano Di Carlo’s farm is a pure Catarratto named “Lù.” A terroir-driven wine, crafted in the traditional way. It boasts a straw-yellow color, intense citrus aromas, and subtle hints of iodine. Its taste is fresh and flavorful, making it an excellent companion throughout a meal.
Producer’s Notes: A return to origins for Gaetano Di Carlo, who in 2019 decided to go back to his native land and venture into winemaking. The company is located in Corleone, one of Sicily’s most fertile regions. The gamble paid off in 2019 with the birth of the first wine “Lù,” a blend of Luca, the names of both Gaetano’s father and son. In 2020, the production extended to extra virgin olive oil from centuries-old Nocellara del Belice olive groves.

ENZA LA FAUCI
MEZZANA-MESSINA, SICILIA

Enza La Fauci Estate stands on family land near Capo Peloro, where Ulysses encountered the sirens during his long journey. To resist their enchanting voices, he had himself tied to the ship’s main mast. We’re right at the entrance to the Strait of Messina. The soil is clay mixed with limestone, with Scirocco and Tramontana winds, and abundant winter rainfall. This makes the territory a unique one compared to other parts of Sicily, which often feature drier and sunnier landscapes.
Work in the vineyard is entirely manual, except for a small tractor used for soil cultivation. Being deeply committed to the natural integrity of the wines, we avoid any chemical herbicides. I often like to say that I’m more “organic” than organic itself. But beyond wordplay, this is my working philosophy.
Four varieties are cultivated using Cordon Royat and Guyot techniques: Nerello Mascalese, Nerello Cappuccio, Nocera, and Nero d’Avola.

SAN SALVATORE
GIUNGANO, CAMPANIA

San Salvatore Farm’s story is recent but already laden with
awards and accomplishments. Owner Peppino Pagano, a thriving figure in tourism and hospitality, passionately shares this journey. Starting with environmentally conscious practices and buffalo breeding, he turned to viticulture in Stio Cilento. This hidden gem’s terroir and microclimate proved perfect. Expanding to Capaccio-Paestum, near Agropoli’s pristine sea and iconic temples, a modern winery was built in Giungano. The collaboration with Riccardo Cotarella began swiftly. Led by agronomist Alessandro Leoni, the skilled team embraced organic and biodynamic methods. San Salvatore’s prominence has quickly grown beyond Cilento, extending throughout the region.

COLLE JANO
CUPRAMONTANA, MARCHE

Founded as a family venture for vineyards, olives, fruits, vegetables, herbs, beekeeping, and poultry, we draw inspiration from the ancient deity Janus, aiming to blend past wisdom with advanced, responsible agriculture. Our focus includes restoring historic vineyards and reviving ancient Verdicchio varieties with conservative farming methods. Despite vineyard neglect, we’ve successfully restored physiological efficiency. Interestingly, non-grafted vines thrive in sandy-rich areas, reflecting traditional shoot propagation. This effort rekindles Verdicchio’s significance in the Castelli di Jesi wine scene, fostering an economy rooted in identity and innovation, in harmony with the land. Notably, our Verdicchio Jano triumphs, reflecting our fervent commitment and profound vineyard respect.

EMILIANO FALSINI
BOLGHERI, TOSCANA

Emiliano Falsini, the accomplished winemaker, tends to approximately 3 hectares of Cabernet Franc vines in Bolgheri’s Sondraie region, within the northern area of Castagneto Carducci. His Bolgheri project focuses on Cabernet Franc, and he currently crafts two distinct wines from this grape.
Under the geographical label “Costa Toscana Cabernet Franc,” Emiliano produces wines that reflect the terroir and character of Bolgheri. These wines are created with grapes sourced from the local area, managed under his guidance. The current selection includes.
Emiliano’s approach here also deviates from the conventional Bolgheri style. He emphasizes freshness and less maturity, vinifying the Bolgheri-selected grapes exclusively through punching down and aging in lightweight wood. The goal is to present a Cabernet Franc with a Mediterranean touch, maintaining agility, freshness, and the grape’s distinctive essence.

VIVIANI
VERONA, VENETO

The Viviani family have ten hectares of vines in the hamlet of Mazzano, in the historic Valpolicella Classico zone.
The south-south easterly exposure of the family’s vineyards and the high altitude (350 – 450 metres above sea level) at which they are located offer the best conditions possible for the cultivation of vines. In addition, the well-ventilated site and the low humidity favour the drying of the grapes for Recioto and Amarone.
The Viviani family’s aim is to express the full potential of their property, above all by employing viticultural practices which will allow the vines to grow in as natural and harmonious a way as possible, and thereby produce high quality grapes. This involves the phasing-out of treatments with synthetic products (herbicides, pesticides and fertilizers).
Moreover, extending this philosophy to their wine-ry operations, the Vivianis avail themselves of modern plant and techniques, whilst retaining a healthy respect for the grapes they use as well as for local traditions.

MEROI
BUTTORIO, FRIULI

Born in 1900 in Buttrio, its production originates from the Dominin vineyards (historical family vineyards) and later from vineyards of old age. Attention to the terroirs and respect for natural rhythms ensure elegance and longevity in the wines. Yields per plant and per hectare are kept very low, and small barrels are used in aging. The range includes diverse labels, all characterized by exceptionally high quality levels.

AZELIA LUIGI SCAVINO
CASTIGLIONE FALLETTO, LANGHE PIEMONTE

The Azienda Agricola Azelia is located within the commune of Castiglione Falletto, a small town in the Langhe region, in the heart of the area where Barolo is made. It was established in 1920 by Cavalier Lorenzo Scavino, great- grandfather of the present owner Luigi Scavino, and at the beginning it was a small farm. Luigi Scavino’s grandfather, Alfonso, decided to vinify the grapes from the estate vineyards and started bottling the wine. Thanks to Luigi’s father, Lorenzo, with perseverance and willpower, the wines were for the first time exported.

Luigi, with an experience of over 40 harvests, is now supported by his wife Lorella and by his son Lorenzo, named after Luigi’s father, and who represents the fifth generation of wine producers. Luigi continues to apply what he learnt from his father, together with suitable modern techniques and respect for tradition and he exclusively vinifies the grapes from his estate vineyards.

The family management is essential as it permits an extreme precision in every step of the production.