Our winery sprawls across 120 hectares of vineyards nestled in the picturesque Trapani hills, caressed by the gentle Mediterranean breeze. With altitudes reaching up to 450 meters above sea level, you inhale deeply the grape aromas and flavors emanating from this expansive terrain, rich in clay, silica, and limestone. Western Sicily is renowned for the winds that sweep through it, from the mistral to the sirocco. Broadly speaking, the climate is temperate, boasting long summers and mild winters, characterized by low rainfall and temperatures ranging between 7° and 17°C. An impressive array of colors graces the landscape, weaving between the sky and the earth, between the sun and the moon.

Vineyards and Cultivation methods

We labor daily in our vineyards nestled in the Salemi countryside, gently sloping towards the valley floor with rows predominantly facing the north/northwest, and a smaller portion facing southeast. In each plot of land, we endeavor to achieve the perfect harmony among grape variety, climate, and soil.

Local grape varieties such as Grillo, Catarratto, Grecanico, Inzolia, Zibibbo, Nero d’Avola, Frappato, and Perricone, alongside international varieties like Cabernet Sauvignon, Chardonnay, Syrah, and Merlot, are cultivated in the Giummarella and Cuttaia parcels. Here, we adhere to organic standards to ensure sustainable and eco-friendly production. Rural life harmonizes with the fresh hillside air and saline winds that imbue the plants with mineral salts.

We meticulously observe the rhythms of the seasons, employing prudent cultivation practices, including organic fertilization, continuous pest management, sowing of herbaceous plants, and the use of legumes to enhance soil fertility by increasing nitrogen levels. Our aim is to craft high-quality wines while preserving the unique natural characteristics of each vine.

The Olive tree grove

The historic Caruso & Minini winery boasts a rich agricultural heritage that extends to the production of high-quality extra virgin olive oil, derived from the Sicilian native variety Nocellara del Belìce. Our meticulous care and dedication in olive processing yield an oil with an intense flavor, showcasing the myriad nuances of the Sicilian west coast.
The olives are hand-harvested from the olive groves of Val di Mazara, covering approximately 18 hectares, and carefully ground at controlled temperatures to guarantee an authentic and well-balanced product. Whether used for dressing food or cooking dishes, our olive oil promises to enhance every culinary experience at home.

The Grape Harvest

The pinnacle of the wine year brings a blend of excitement and trepidation, beckoning us on an exhilarating journey back to our roots. Indeed, numerous variables influence the grape harvest, including soil characteristics, training systems, exposure, and the vine’s production cycle, all of which shape the type of wine that will emerge. Thus, the grape harvest stands as a pivotal moment, illuminated by the gentle rays of the sun.
An ancient and magical ritual, the harvest is the culmination of meticulous monitoring and analysis conducted by a panel of experts led by agronomist Fernando Paternò and winemaker Giuseppe Ferranti. We traverse dozens of hectares of vineyards throughout the Trapani valleys, striving for high-quality standards and practicing precision viticulture.
The harvest commences in August with white grape varieties such as Chardonnay and Catarratto, continuing through October with red grape varieties like Nero d’Avola and Merlot. After assessing the grapes’ ripeness, the clusters are carefully handpicked, selected, and placed in small crates to preserve their quality.
Following destemming, the grape must ferments in stainless steel tanks, allowing the aromas and flavors to develop and reflect the unique terroir. After weeks or even years of maturation, we are poised to bottle the wine and commemorate the culmination of our endeavors.

Vines and vinification methods

We firmly believe that nothing should be left to chance. Following the grape harvest and must fermentation, the wine undergoes a period of rest to stabilize, achieving aromatic maturation and ultimately becoming a high-quality product ready to delight wine enthusiasts worldwide. However, specific regulations dictate minimum aging requirements for both indigenous (Grillo, Catarratto, Grecanico, Inzolia, Zibibbo, Nero d’Avola, Frappato, and Perricone) and international grape varieties (Cabernet Sauvignon, Chardonnay, Syrah, and Merlot), ranging from three to six months.
In accordance with our vinification methods, our cellar is equipped with 225-liter barriques, 550-liter tonneaux, and 30 and 50-hectoliter barrels—masterfully crafted by esteemed cooperages from the Trapani area. Steel is the preferred neutral material for producing fresh and young white wines, enhancing their primary aromas of flowers and fruit. Conversely, we opt for wood in red wine production, as it facilitates maturation through micro-oxygenation. The size of the tank influences the intensity of aromatic notes and the complexity of the wine.
In the end, Caruso & Minini ensures a final product that is both elegant and of superior quality, in line with current trends.

Cellar and Maturation

The characteristics of the land, the soil composition, and the diverse microclimates culminate within the cellar, which serves as an indispensable element for the winery’s development. Situated within a meticulously renovated nineteenth-century Baglio—a quintessential Sicilian structure where wine is crafted—we are nestled in the heart of the traditional Marsala vineyard region.

Our cellar stands as a technological marvel, meticulously designed to meet sustainability standards, encompassing everything from the management of white and red grapes to the preservation of the surrounding environment. Our goal is to provide consumers with high-quality, competitive products, which is why we have implemented best practices to set ourselves apart. These practices include the use of organic matter to enhance soil health, as well as minimizing the addition of sulfites and nitrogen to protect musts and wines from oxidation. Additionally, we employ cryomaceration to preserve aromatic quality and organoleptic characteristics.

However, perhaps the most challenging task lies in encapsulating the history and culture of a territory within a bottle. This can only be achieved by learning from the wines themselves—studying and meticulously monitoring all necessary parameters. Currently, we are collaborating with the University of Palermo on a study focused on yeast selection. While we utilize dry active yeasts, we are also isolating native yeasts from organic grape varieties such as Catarratto, Frappato, and Perricone in vitro, with the goal of facilitating 100% natural fermentation.

From the land to the sea, from the land to the wine: the fourth generation of Caruso & Minini continues to narrate the story of our winemaking tradition.

Not only Organic wines

Caruso & Minini classic method sparkling wine

Arya, our classic method sparkling wine, embodies a captivating personality both on the nose and palate. It represents a fusion of sunshine and the freshness of manually harvested white grapes grown on the hills of Salemi. Arya’s production involves meticulous attention to detail, reflecting a successful synthesis of expertise and tradition. It is a treasure trove of flavors and saline nuances, celebrating the generosity of a land kissed by waves and caressed by wind. This intriguing wine brings joy to the toasts of wine lovers.
Since 2013, we have been crafting Arya, earning increasing acclaim and securing a place among the elite of sophisticated and structured bubbles, both in Sicily and abroad. Harvesting begins in early August when the native Catarratto grapes reach a sugar content between 11-13 brix degrees, ensuring excellent malic acid accumulation. Following steel barrel vinification at low temperatures to preserve the vine’s aromatic and elegant components, fermentation proceeds for approximately 15-20 days.
After fermentation, we remove the larger lees and initiate a second fermentation with a carefully selected blend of sugars and yeasts. The wine then rests horizontally in the bottle for a minimum of 24 months to achieve its final effervescence. With disgorgement, residual yeasts are removed, resulting in a brilliantly refined sparkling wine ready to be savored and enjoyed throughout a meal, from aperitif to dessert.

Orange Wine

At Caruso & Minini winery, Orange Wine represents a novel interpretation of white grapes, blending ancient and modern winemaking techniques. This globally adored style of wine is vinified similarly to red wine, with the must undergoing maceration in contact with grape skins and yeasts. Orange Wine is steadily gaining popularity and recognition, particularly within the Sicilian wine scene. Hence, Caruso & Minini has chosen to produce “Arancino,” which is hailed as the most authentic and distinctive macerated white wine in its portfolio.
The winemaking process for Arancino starts in September with the harvest of Catarratto grapes. After destemming and pressing the grapes, fermentation occurs spontaneously at 18 degrees Celsius, without the addition of any extra sulfur dioxide. Prior to bottling, the wine is filtered to enhance clarity. The result is a fresh and refined amber-hued Orange Wine that pairs beautifully with any meal.

Sustainability and Nature: The Best cultivation practices within Caruso&Minini winery

The Organic production

Sicily is a significant organic wine producer in Italy, accounting for 30% of the national surface area. The region also plays a pivotal role in sustainable viticulture, adhering strictly to organic regulations. With its 120 hectares of vineyards nestled in the hinterland of Western Sicily, Caruso & Minini aligns itself with this eco-friendly ethos, aiming towards the future while attentively considering the ecological impact of each production. In the Giummarella and Cuttaia parcels, the winery cultivates a variety of native and international grapevines, prioritizing responsible water and energy usage while minimizing waste. Additionally, the winery is dedicated to optimizing management techniques for calcareous-clayey soil and mitigating the effects of climate change on wine production. Caruso & Minini’s approach is rooted in an ecological vision, which involves planting flowers and plants along the rows to attract pollinator insects and enhance biodiversity. Green manure is utilized to sustain soil fertility, while nitrogen is employed to safeguard musts and wines. Fermentations occur in steel, and wine parameters are continuously monitored and analyzed to enhance the overall approach.

Spanning four generations, the winery places great emphasis on the connection between humans, soil, air, and water, producing wines that meet organic standards while reinventing the “Sicilian character” with freshness and elegance.


The new generation of Caruso & Minini is actively committed to social, environmental, and economic responsibility. We consider this commitment not only a necessity but also a fundamental moral duty to preserve the Earth’s ecosystem and look ahead with optimism. We are a winery driving change through the adoption of sustainable agricultural practices, continuously investing in our team’s training and development. We support social and community initiatives aimed at safeguarding the integrity of our vineyards and ensuring responsible production.
We have implemented relamping operations and introduced cutting-edge technological innovations to reduce CO2 emissions by approximately 70 tons per year. Furthermore, we have installed a photovoltaic system supplying clean power to our winery, making it almost self-sufficient, resulting in a reduction of CO2 emissions by approximately 160 tonnes per year.
Our commitment to sustainability has enabled us to achieve Equalitas certification, qualifying Caruso & Minini as a sustainable winery. The certification standards consider three production dimensions: the winery as a whole, the finished product, and the land in which we operate. Our tradition embodies innovation and environmental research. Together with our partners and customers, we are determinedly navigating towards a better future.

Would you like to find out more?

Click on the following link to download our sustainability report and learn more about how we at Caruso e Minini strive every day for environmentally friendly and at the same time socially fair development.

Send a report

By filling out the form below you can send us any complaints or suggestions regarding the impacts of our activity on the territory and neighbouring residents.

2 + 2 =

The Stravina Project

Experimentation, research, and the enhancement of Sicilian winemaking tradition are fundamental principles followed by Caruso & Minini winery. We explore the interactions between grape varieties and terroir to establish new agronomic management practices aimed at enhancing the quality of our wines and making the winery more sustainable.
Initiated with community funding from the Psr Sicilia 2014/2020, the Stravina project involves the Terre di Giumara vineyard in Salemi, considered the production heart of the winery. With the support of Sicilian scientific panels, we are implementing specific measures to restore the balance between production, land, and the environment.
Our research has focused on the Sicilian Frappato vine, a variety not widely cultivated in western Sicily. We have invested in optimizing the potential of the parcel where Frappato vines are grown—a new hilly terrain, well-ventilated, and managed in compliance with Organic standards regulations. This decision has proven successful from an oenological standpoint, resulting in ready-to-drink wines appreciated by new generations
The Stravina project enables us to assess the vine’s potential through the study of soil, exposures, and underground aquifers, allowing us to make agronomic decisions that protect production contexts and mitigate climate change. We are dedicated to improve wine production while minimizing environmental impact.

According to the Agronomist: Fernando Paternò

We have chosen to focus on Frappato for its immediate gustatory and olfactory appeal, as this native variety is gaining recognition for its genuine production versatility. According to Fernando Paternò, Caruso & Minini’s agronomist, understanding the connection between humans and nature begins with soil analysis, meticulous management of the vine’s canopy, regulation of production, and continual improvement of techniques to maximize vine potential, all while considering the microclimate of the area. In collaboration with the Institute of Agronomy at the University of Palermo, we have developed a working protocol aimed at implementing organic soil management techniques that are environmentally sustainable. As a result, Caruso & Minini winery has embarked on a project involving vineyards on a global scale.

According to the Winemaker: Giuseppe Ferranti

Frappato is a light and refreshing red wine, known for its versatility in pairings, and is highly characteristic of Eastern Sicily. The project aimed at enhancing its production in the Salemi area of Western Sicily proved to be a resounding success, thanks to our collaboration with the University of Palermo.
During the winemaking process, two parallel fermentations were conducted using indigenous yeast to extract the aromatic compounds from the grape skins. Upon completion of this step, we observed that while the Caruso & Minini product exhibited fruity hints, typical of the Frappato vine, the experimental test also revealed floral notes, adding greater complexity and elegance to the final product.
Caruso & Minini remains committed to the Stravina project and eagerly anticipates witnessing the continued evolution of this new interpretation of Frappato.

The Appellation:

DOC Delia Nivolelli

In the small enclave within the Marsala Doc, Caruso & Minini produces Syrah exclusively dedicated to the area spanning Mazara del Vallo, Petrosino, Marsala, and Salemi. The Delia Nivolelli DOC appellation was approved in 1998, deriving its name from the “Delia” river and the “Nivolelli” marshes that were reclaimed in the last century. Since 2010, we have been producing red and white wines, offering over ten varieties. The white wines are predominantly composed of Grecanico, Inzolia, and Grillo grapes (approximately 65%), while the red wines consist of Nero d’Avola, Perricone, Sangiovese, Cabernet Sauvignon, Merlot, and Syrah. The reds may bear the “Riserva” designation after aging for 24 months before being released to the market. The essence of this appellation is captured in the Delia Nivolelli DOC Syrah Riserva, an elegant red wine, and the Delia Nivolelli Spumante Brut, a crisp and lively classic method sparkling wine.