Agriverde

Nineteenth century

The Di Carlo family's Agriverde winery dates back to the first half of the nineteenth century.

Today

Much has changed since the estate's founding, and it has grown over time. Under the management of Giannicola Di Carlo, Agriverde now follows organic winemaking principles. The winery exports its products around the world and regularly receives prestigious international awards for the quality of its wines and olive oil.

Agriverde's wines are closely tied to the idea of terroir. The estate carefully studies the local climate, geology, topography and soil types.

The estate follows organic winemaking principles under Giannicola Di Carlo's management, with close attention paid to local climate, geology, topography and soil types as part of its terroir-focused approach.

The winery works to restore natural yeasts, deliberately moving away from standard aromatic yeasts. This approach is intended to give the wines a structure deeply connected to the area and a natural sense of terroir.

Giannicola Di Carlo describes wine as a living product, born of the land, the climate and the local culture — a meeting of people and nature, and a way to understand a place better while showing respect for the natural world.