Nestled in the heart of Pachino in Siracusa lies the Val di Noto, a region renowned for its fertile soils and favorable terroir. Among its most distinguished vineyards stands Vigna Maccari, a gem in the Pachino landscape and one of the most celebrated vineyards in the Val di Noto.

Adhering to traditional viticultural practices, Vigna Maccari stands as a testament to the harmonious relationship between man and nature. Managed organically and without the aid of irrigation, the vines stretch across the gentle slope, merely 30 meters above sea level. Here, the temperate-warm Mediterranean climate intertwines with the calcareous-clay soils to craft a haven for the vineyard's star – the Nero d'Avola grape. Cultivated in the traditional alberello style, this grape variety derives its name from the nearby town of Avola, close to Pachino, in the province of Siracusa. Many centuries ago, local viticulturists selected and honed this unique variety, now synonymous with Sicilian wine heritage.

With a planting density of 8,000 vines per hectare, the yield averages around 50 quintals of grapes per hectare, depending on the year. Harvesting commences post mid-September, marking the beginning of an intricate vinification process. Extended maceration with the skins ensures a rich extraction of flavors, resulting in a wine that mirrors the depth and soul of the terroir. Following malolactic fermentation, this exquisite nectar finds its way into 500-liter barrels, maturing gracefully for approximately two years. But its evolution doesn't end there. A subsequent year of bottle aging allows the Nero d'Avola's complexity to shine, producing a wine that's truly representative of the Val di Noto's legacy.