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Alessandro di Camporeale Estate is a company in which each new generation rediscovers his own identity, sharing a production philosophy rooted in family history. The three Alessandro cousins are the company’s future, renewing and forging ahead with passion and promise. Anna, Head of Communications and Wine tourism, Benedetto, the winemaker, who follows the entire production process, and Benedetto, the family company’s Marketing Manager. These are the new human resources perpetuating the company, which has become a symbol of excellence in an area renowned for wine making.
Out a total of 50 hectares, 35 hectares of vineyards are spread out over an area area that benefits from a mild, semidry climate, between 400 and 600 meters above sea level, with significant variations between day and night. In addition, 2 hectares have been set aside for the production of olive oil.

It is in this fertile clay and limestone-based soil that the Alessandro family aims to enhance native grape varieties, such as Nero d’Avola, Catarratto and Grillo and international ones like Syrah and Sauvignon Blanc, well-adapted in Camporeale area.

All work in the vineyard is done by hand, following organic farming principles and making use of small but important measures: roses, precious sentinels warning of fungus attacks; green manure, to promote soil fertility and protect it from erosion; and measures to support biodiversity, such as planting hedges and shrubs near the rows of vines to promote the establishment of many precious organisms which combat parasites.

Tradition, experience and a deep knowledge of the land and vineyards are the cardinal rules of Alessandro di Camporeale in safeguarding the values of the Company and in producing quality products.

Built in 2000, the winery is equipped with automated temperature and humidity control, ideal for refining and maturing wines. French oak tonneaux are used in the production of Syrah: the wine stays first in the casks for about 12 months and then in bottles for another 6 months, always at a constant temperature of 18°C. Sauvignon Blanc, Catarratto, Grillo and Nero d’Avola, remain in steel tanks for 6 months, followed by additional months in bottles.

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