Vineyards and soil
In south-western Sicily, where the color of the land evokes the red hues typical of the Mediterranean sunsets, we find this type of soil, a sand and skeleton rich soil (stones). With a very loose composition and full of ferrous microelements, in the Belìce Valley it is characterized by a dry microclimate perfect for the farming of red grape varietals.
It is the soil of choice for Perricone: another name of the cultivar, in fact, is Pignatello, precisely in relation to the “pignate”, a Sicilian term that indicates the pots made with the same red earth through which the varietal grants its maximum expressions.
On the gentle hills of the Trapani hinterland, we find this type of land, rich in silt-clay substances, compact and resistant to drought. Thanks to its characteristics it appears to be the ideal habitat for the farming of many varieties, of both red and white grapes, and becomes for us the perfect soil for the cultivation of our Syrah and Nero d\’Avola. The latter is used as varietal as well as blended for Ludovico, wine dedicated to Ludovico Corrao and the jewel in the crown of the cellar.
The white soil, typical of the hills of the Belice Valley, the white land is of medium compactness with a very high limestone and gypsum component, coming from the numerous chalky-sulphurous formations present in the area. In this area, the dry microclimate with good water retention enhances in this area the typical minerality of the ground, making it the deal soil for the cultivation of indigenous white varietals such as Grillo, Zibibbo, Inzolia, Catarratto and Grecanico.
The soil of Etna is both lava and clay, fruit of numerous eruptions that have occurred over the centuries, which allowed the dust to settle on the fields and the magma to crystallize. This has made it a place with absolutely unique mineral characteristics, in which indigenous varieties of the volcano are cultivated at 550 meters above sea level, such as Nerello Mascalese, Nerello Cappuccio, Carricante and Moscato dell’Etna.