Firriato

Firriato was founded in 1984 by Salvatore and Vinzia Di Gaetano. The name itself comes from rural western Sicilian culture, referring to an enclosed, protected area near the main house, a concept closely parallel to the French term 'Clos.' From its earliest years, Firriato distinguished itself as one of the first Sicilian producers to look beyond national borders and actively promote Sicilian wine on the international stage. The Cavanera estate on Etna was acquired in the early 1990s, followed by the addition of the Baglio Sorìa estate in Trapani and the Calamoni estate on the island of Favignana.

• Founded 1984 by Salvatore and Vinzia Di Gaetano in western Sicily
• Name derives from a Sicilian term for an enclosed, protected area near the home, analogous to 'Clos' in French
• Cavanera (Etna) acquired in the early 1990s; Favignana and Trapani estates followed
• Pioneer in recovering and promoting indigenous Sicilian grape varieties

Firriato operates across three fundamentally different Sicilian environments. The Baglio Sorìa estate in the Trapani hills features clay-loam soils at near sea level with a classic Mediterranean climate. The Cavanera estate on Etna sits at 650 to 900 metres elevation on volcanic and basaltic soils, with pronounced day-to-night temperature variation and volcanic influence shaping every aspect of viticulture. The Calamoni estate on the island of Favignana sits at near sea level on limestone and biocalcarenite soils, shaped entirely by marine influence. In total, Firriato manages 7 estates covering 7 distinct soil types, including red marlstones and calcareous clay.

• Trapani estate: clay-loam soils, near sea level, Mediterranean climate
• Cavanera (Etna): 650-900m elevation, volcanic/basaltic soils, large diurnal temperature range
• Favignana island: limestone and biocalcarenite soils, full marine influence
• Seven estates total, representing seven distinct soil types across Sicily

Firriato cultivates both indigenous Sicilian varieties and international grapes across its estates. Indigenous varieties include Nero d'Avola, Catarratto, Nerello Mascalese, Perricone, Grillo, Zibibbo, Carricante, Frappato, and Inzolia. International varieties planted include Cabernet Sauvignon, Cabernet Franc, Merlot, Chardonnay, and Syrah. The range covers red, white, and sparkling wines. A particular point of distinction is the pre-phylloxera ungrafted Nerello Mascalese vines found at the Cavanera estate on Etna, representing some of the oldest surviving vineyard material in Sicily.

• Indigenous focus: Nero d'Avola, Nerello Mascalese, Catarratto, Grillo, Perricone, Frappato, Carricante, Zibibbo, Inzolia
• International varieties: Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Chardonnay
• Pre-phylloxera ungrafted Nerello Mascalese vines at Cavanera estate are a flagship asset
• Production spans red, white, and sparkling styles

Sustainability sits at the core of Firriato's identity. All vineyards have been organically certified since the estate's foundation in 1984. Firriato became the first Italian winery to achieve Carbon Neutral certification and holds both ISO 14064 (greenhouse gas accounting) and ISO 9001 (quality management) certifications. The winery is recognised as the first zero-impact winery in Italy. Viticulture on the steep volcanic slopes of Etna and the wind-swept terraces of Favignana island qualifies as heroic viticulture, requiring hand labour and significant effort relative to more accessible sites.

• Organically certified across all vineyards since the estate's 1984 founding
• First Italian winery to achieve Carbon Neutral certification
• Holds ISO 14064 (greenhouse gas) and ISO 9001 (quality management) certifications
• Recognised as Italy's first zero-impact winery; practices heroic viticulture on Etna and Favignana

Firriato's main production facility and aging centre is located in Paceco in western Sicily. Annual output reaches 4 to 4.5 million bottles, placing Firriato among the largest quality wine producers in Sicily. The estate exports 75% of that production to more than 30 countries, a reflection of its long-standing international focus. The winemaking team is led by oenologist Giuseppe Pellegrino and winemaker Giovanni Manzo. Salvatore Di Gaetano remains president and founder, with Federico Lombardo di Monte Iato serving as COO.

• Main facility located in Paceco, western Sicily
• 4 to 4.5 million bottles produced annually
• 75% of production exported to over 30 countries
• Winemaking led by oenologist Giuseppe Pellegrino and winemaker Giovanni Manzo