Cantine Cellaro

Cantine Cellaro’s vineyards occupy the hills of Sambuca di Sicilia in the province of Agrigento, on the southwestern side of Sicily. The wider landscape consists of steep, vine-covered hills descending towards the sea. Olive groves divide the vineyards, while hedges and Mediterranean vegetation frame the cultivated land.

Lake Arancio is a central influence. Vineyards on the steep surrounding slopes overlook the lake, whose proximity helps vines maintain access to water and nutrients during very dry periods. In limestone-dominated sites, the combination of soil and lake proximity provides effective drainage and encourages the roots to penetrate deeply. Other vineyard soils are described as fresh and composed of limestone and clay.

Nero d’Avola is grown at approximately 350 metres above sea level. High-elevation sunlight supports aromatic concentration, while temperature differences between day and night help preserve acidity and contribute spicy and fruity character. Syrah occupies well-exposed hillside sites on fresh limestone-and-clay soils.

The climate is warm and dry, reducing the pressure from rot and mildew. Persistent winds arriving from Africa ventilate the vineyards and moderate temperatures. Sea breezes provide an additional cooling and ventilating influence, particularly in the Chardonnay sites. Sunlight, wind and diurnal temperature variation are recurring features across the Sambuca vineyards.

The viticultural approach combines native varieties with an emphasis on respect for nature. The dry, ventilated environment helps keep vines healthy and limits pressure from rot and mildew. Constant sea breezes ventilate the Chardonnay vineyards and hold temperatures relatively steady; these conditions allow those sites to be cultivated without chemical sprays, and many vineyard areas are managed organically.

The portfolio includes organically grown Grillo and Nero d’Avola under the Usulea name. No certification body or certification date is identified.

Yield control is used in selected Nerello Mascalese and Nero d’Avola vineyards, which produce 70 q/ha for Due Lune. Fruit is carefully selected from these low-yielding sites. For the dried-grape method, Nerello Mascalese shoots are cut while the grapes remain exposed to the hot Sicilian sun and African wind. The fruit dries naturally for approximately 15–20 days and loses about 15–20% of its weight before pressing.

Cellaro’s production methods vary across its red, white and sparkling portfolio.

White grapes may be softly pressed under reductive conditions, followed by low-temperature fermentation and maturation in stainless-steel tanks. Sound Chardonnay fruit is softly pressed and undergoes temperature-controlled alcoholic fermentation in stainless steel; a portion completes fermentation and sur-lie maturation in French oak. Bottling takes place in January to retain freshness and aromatic character.

For several reds, the grapes are lightly pressed to limit the extraction of green tannins. Controlled-temperature skin contact lasts approximately 10–12 days, with pump-overs every four hours, followed by maturation in stainless steel.

The dried-grape technique begins in the vineyard by cutting Nerello Mascalese shoots. After 15–20 days of natural drying and a 15–20% reduction in berry weight, the grapes are pressed and fermented on their skins. Following extended maceration, the current production description calls for approximately six months in French and American oak barrels.