Founded in 1964 by Gaspare Baiata and several like-minded, forward-looking growers. Thanks to their maritime climate and the winds sweeping off the sea through their vines, they have been able to maintain an environmentally friendly approach, and now produce organically certified Grillo and Nero d’Avola. The soil is fertilised with infusions of organically produced herbs and legumes. No sulphur is used or added at any stage in the making of these two wines. The average holding is 3 hectares, so – most unusually for a cooperative winery – everything is picked by hand. Only 20% of their production is bottled.

Vincenzo Argileri is the commercial director, and Giovanna Argileri is the agronomist. Their oenologist is Pietro Montalto – no, not Montalbano! They aim to replant every thirty years, so there is a rolling replanting programme. Grapes from the younger wines go into the entry level wines, whereas those from the older plants are used for their more important products. Fermentation is in temperature-controlled stainless steel tanks, using selected yeasts. 

Founded in 1964 by Gaspare Baiata and several like-minded, forward-looking growers. Thanks to their maritime climate and the winds sweeping off the sea through their vines, they have been able to maintain an environmentally friendly approach, and now produce organically certified Grillo and Nero d’Avola. The soil is fertilised with...