Alessandro di Camporeale > Who we are > The Estate

A family, its tradition and passion for wine
In the Belice valley, in the province of Palermo lays the small market town of Camporeale. On its charming foot hills, overlooking the plain of Mandranova, is where the Alessandro di Camporeale Estate was established.  This is an ancient and enchanting land, where agriculture has long been the main activity: a thread winding its way down the ages, determining the distinctive traits of a culture of excellence which unites tradition, a sense of family and a passion for wine.

The vineyards
Out a total of 50 hectares, 35 hectares of vineyards are spread out over a land that benefits from a mild, but not dry climate 400 meters above sea level.  It is in the fertile clay and limestone based soil that the Alessandro family have cultivated native varieties of grapes, such as Nero d’Avola and Catarratto, and international varieties like: Cabernet Sauvignon, Cabernet Franc, Chardonnay, Merlot, Syrah, Viogner, Sauvignon Blanc and Petit Verdot.

All vine-related activities are carried out by hand; the growing of the vines is organised in such a way that encourages the organoleptic qualities of the grapes, seeking out qualities such as refinement, balance and delicacy. The training system favours the spurred cordon espalier with the exception of the Catarratto vines, which use the Guyot training system.  The planting format is 2.4 meters between the rows of vines with 1 meter between each plant, thereby arriving at a density of about 4,200 plants per hectare.

The Winery
It is here that the Master Vintners make wine from the grapes of the estate.  Built in 2000 according to the most advanced technological specifications, the winery is comprised of several small steel tanks,  fermention tanks equipped with an automated temperature control system ideal for making red wine and a wine cellar for further refining and maturing wines.  Barriques and large casks made from French oak of the renowned Allier forests are used in the production of Syrah, as the wine first stays in the casks for about 10 months  and then in bottles for a further 6 months, always at a constant temperature of 18˚C. Native wines, such as Catarratto and Nero d’Avola, remain in steel tanks for 6 months, followed by another 2 months in bottles. Particular attention is given to maintaining a high level of hygiene and safety throughout the bottling phase, which is guaranteed by attentive care and modern machinery.