It’s the home of our company and our wine cellar, the place where all of our wines are born. It is also a unique terrain on which we have worked for a many years in order to plant the first vines of Nerello Mascalese, Nerello Cappuccio and Carricante in January of 2003.
A place known for the largest Palmento of Etna, Contrada Martinella is a unique plot that extends from altitudes between 550 to 600 meters above sea level. The soil is stony and volcanic.
The unique exposition gives the vines a constant breeze, removing moisture and allowing them to grow in a very healthy environment. There is added coolness in climate brought by the proximity to a forest and complex aromas imparted to the grapes by deep lava soil below 250 meters.
Here, ideal conditions for organically cultivating wines of great elegance and minerality. Wines that bring typical characteristics of territorial excellence, like our Salisire (Etna bianco Dop), Martinella (Etna rosso Dop) and Rosato di Martinella (Etna rosé Dop), where the volcano’s temperament is expressed by a harmonious balance of structure and freshness, joins great personality.
Corleone is a magical place, located in the center of western Sicily. On a hill crossed by numerous streams, our grapes grow on organically cultivated soil.
Grapes made unique by clay and alluvial soils, by the extreme temperature range between day and night and by the winds that kiss the vines grown in an absolute balance between leaves and fruit, respecting the rhythms of nature.
From these grapes, from this land, come the aromas that are delicately exalted in our Linguaglossa cellar, through work that begins with the quality of the grapes and by natural process, becomes these extraordinary wines – Terra dei Sogni (land of dreams), Altrove (elsewhere), C’era una volta (once upon a time) and A’mami.
On Contrada Dicchiara, in Chiaramonte Gulfi lies another family plot. The Vivera family comes from there, and has always cultivated the land with vineyards and olive groves. A land where olives were harvested every year since the 1950s. After a whole day of harvesting, the olives were milled at night, in the same place of the harvest, a tradition that lasted until the 1960s, when with the arrival of electricity began to bring olives to modern mechanical crushers.