Timpe d'Arancio

The farm was created by my grandfather and my father 60 years ago. In 2016 I was in charge of it and I started the Timpe d'Arancio project to produce natural wines from indigenous grape varieties. Actually I produce 6.000 bottles/year of nero d'avola and catarratto in two production lines: stainless steel or amphora wine aging. I follow a strictly organic system cultivation technique, by doing all manual operation in the vineyard and by using only copper and sulphur to stop the vine deseases. In the cellar I don't use any enological products but only small quantity of sulphites to protect the wine. I have no temperature control and the wine is not filtered before the bottling.