We are located in Alcamo, in the province of Trapani, one of Italy's most suitable wine-producing regions. The company was founded three generations ago, encompassing approximately 25 hectares of exclusively organically farmed vineyards, olive groves, vegetable gardens, and various crops of ancient Sicilian grains.

Limiting all interventions in the vineyard and cellar, and choosing to use only natural products, have led the new generations to create a new project. The Criante project, the new name for the winery, derives from Críare, in Sicilian, meaning to establish, to realize, to realize, and to achieve a predetermined goal. Our goal is precisely to enhance the terroir, characterize the wines, and tell the story of a vintage. The first Criante harvest (in 2019) gave birth to two expressions of our terroir that our family has chosen to focus on: Catarratto and Perricone, later joined by Grillo and Nero d'Avola. All wines are distinct, reflecting their respective Contrade (districts) of origin. The Catarratto is presented in a simple, fresh version, as well as in an Orange version, with eight days of maceration on the skins. The unmacerated Catarratto is an explosion of tropical aromas, sweet spices, and candied fruit. The macerato is an intense and profound wine, with hints of citrus, such as orange zest. On the palate, it has juice and a well-defined structure, a result of the production method, but it doesn't tire the palate thanks to a suitable acidity, which makes it easy to drink. The Grillo immediately strikes with its herbaceous notes, accompanied by a dry and full mouthfeel. The Nero d'Avola maintains its cherry and freshness on the palate, guaranteeing easy drinking, but we wanted to make it more rounded and long-lived by aging a small portion of the total mass in new oak barrels. The Perricone offers a revealing varietal bouquet on the nose, reminiscent of a high-quality raw material. On the palate, it is still evolving, with fresh tannins that at this stage strengthen the fruit, concluding with a suitably rustic and crisp finish. Natural processes have always been the norm, from the field, where the grapes are selected manually, to the cellar, where all fermentations are spontaneous and the wine undergoes no alteration. As per Vinnatur regulations, sulfur dioxide levels for white wines are less than 50 mg/l, while for red wines they are less than 30 mg/l. We have safeguarded this treasure with pride and motivation, jealously preserving traditions and emphasizing their preciousness. We produce wine using artisanal methods; terroir is the foundation of our production philosophy and our love for the land.