Angelo Paternò worked for 25 years as the winemaker and technical director for Sicilian wineries before arriving in Noto in 2001, having already gained extensive professional experience. He bought 60 hectares (148 acres) on a hill formerly known as Poggio dei Fossi in the southeastern Sicilian province of Siracusa, near the town of Pachino, where he thought the land was one of the best viticulture areas in Sicily.

He handed the reins over to his daughters, Marilina and Federica, and still helps them in the cellar. They grow organically and favor strict minimal intervention and additives in the cellar, with an approach influenced by local natural winemaking master Frank Cornelissen. Almost half of the land is dedicated to polyculture in order to nurture the ecosystem. On the other 35 hectares grow an array of grape varieties.

The Val di Noto ranks first among Sicily’s sunniest territories and is the region’s second-windiest zone. The white, calcareous soils foster excellent structure and allow for extended aging periods. Once the grapes are brought into the winery, they are transferred into concrete tanks, undergoing long macerations designed to maximize the extraction of the raw material’s essence. These concrete tanks not only enhance the maturation process but also preserve the product in its unaltered state. The result is a process characterized by long macerations, minimal intervention during the winery’s production phase, and the use of only minimal filtration—with no fining whatsoever.