Our wines represent the place and the climate in which they are born. Everything that happens in the field or around the wine growers finds its way into the bottle. Each vintage is different, like a year in a person’s life. The wines bear names inspired by lyrics, songs, albums of our favorite musicians. They are honest, natural and young, like the people who make them. Our field is located between Noto and Pachino in Contrada Buonivini. We respectfully cultivate our Syrah and Nero d’Avola grapes on seven hectares of limestone soil prevalent with zero use of chemicals. We do most of the field work by hand, even the harvest. The lunar calendar helps us to choose the right time for the necessary operations. Thanks to constant ventilation and favorable climatic conditions, the use of organic pesticides is hardly necessary. Most of our neighbors are also organic or in conversion. We are proud to be in a place where the culture of grape cultivation is more than 2500 years old.
A cellar in a lemon house? Yes, it’s us, a wonderful place surrounded by thousands of lemon trees, and everything smells like lemon. Sergio and Marco’s grandfather founded the farm, and it is to him that we pay homage by taking his name Campisi. For the fermentation and storage of our wines we use temperature controlled stainless steel tanks of different sizes. Fermentation occurs spontaneously with natural yeasts. After a maceration of about 10 days, the must is pressed, leaving young wines for rent until the end of the malolactic fermentation. Maturation takes place in stainless steel with Argon as an inert gas, only “CUT & RUN” ages in used French oak barriques.