Cultivated at alberello Pachinese impupato, it comes from our southernmost vineyard, “Parrino”, four hectares of land left uncultivated for more than twenty years, with north exposure. It is implanted with grafting on the field with a “massal” selection made between the oldest vines of Nero d’Avola from Pachino. It takes its name from the hill where it was born, “cozzo del parroco” or head of the priest.

The typical nature of this vineyard resides in the soil, with shades of patchy colors, from clay black to calcareous white to clay yellow. The north exposure protects the vineyard from the hot wind of “Scirocco Africano”, the vines ripen their bunches slower, giving a complete phenolic ripening. It ferments in steel for at least fifteen days and it ages for one year in tanks before being bottled, followed a long bottle aging. The vineyard, the exposure to the North and the characteristics of the soils give this wine a remarkable potential, which highlights the magnificent facets of the evolving Nero d’Avola, playing everything on elegance.

To depict “Parrino” we thought of a fruit. The sip of this wine always takes us back to a typical fruit of our hills, the mulberry, characterized by an indistinguishable balance between sweet and sour always supported by a full, intense and refreshing taste. The fruit in the four natural elements represents fire, an element that embodies the principle of life, which springs from its energy.

Val di Noto, Buonivini district

Nero d’Avola

Clayey limestone


Training system
Alberello impupato / free standing bush

Altitude above sea level
from 44 mt to 66 mt slm


Yield per hectare
50 qli/ha – 34 hl/ha

Biodynamics, with no use of herbicides, no treatments and / or chemical and / or synthetic fertilizers; pesticide treatments are limited to low doses of mine sulfur; fertilizations is limited to biodynamic preparations, shredded pruning and green manure of grasses and legumes.

Spontaneous fermentation in steel tanks , long maceration of the must with the skins.

44 months in total between maturation in spherical cement  tanks and refinement in the bottle