Cantine Birgi

In the heart of western Sicily, between the sea and rolling hills, lie the 2,800 hectares of vineyards of Cantine Birgi. Founded in 1960, this winemaking cooperative has grown out of the passion and commitment of about a thousand contributing members, who bring more than 300,000 quintals of grapes to the winery each year. 

This harvest comes from selected vineyards, each carefully cultivated through two complementary systems: the traditional ‘alberello’ technique, which guarantees excellent grape quality, and modern mechanised espaliers, which optimise yield and vineyard management. Every plot, thanks to its unique exposure, soil and microclimate, gives grapes that accentuate the characteristics of each variety, including native varieties such as Grillo, Catarratto and Nero d’Avola, and international varieties such as Chardonnay, Syrah and Merlot.

At harvest time, Cantine Birgi’s vineyards come alive with activity. The grapes are cut by hand, as they once were, and carefully placed in small crates to preserve the integrity of the berries and skins. Back at the winery, boxes full of grapes await the selection of the best berries for vinification. The art of selecting noble grapes, with the right degree of freshness and moisture, is a secret handed down through generations of local winemakers here. The selected grapes are processed with state-of-the-art technology and under strict procedural standards to preserve intact the aromas and flavours of the terroir. 

Cantine Birgi continues to invest in improving its wines, including the installation of a new state-of-the-art bottling line. As well as being far more efficient, the new line affords winemakers far greater control and precision, helping them preserve the natural characteristics of each wine, to the moment the bottle is opened.

The company also adopts sustainable agricultural practices to reduce environmental impact, such as water saving, the use of renewable energy and the protection of biodiversity in the vineyards.