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.
Here Natale and Benedetto make wine from grapes coming exclusively from the family estate, reinterpreting Sicilian wine traditions through modern technology; enhancing the organoleptic characteristics of the grapes to produce expressions of an extraordinary territory.
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.