List of products by supplier Antonino Piazza

At the origins of the Piazza company in Piazza Armerina, there are two childhood friends, Antonino and Gaetano, both of farming heritage. Antonino tells us that after their studies and years working as teachers, they never abandoned their love for the land and, whenever possible, they always went back to their hometown to help their parents, until the time came for them to personally take charge of this ever-present passion. They replanted the vineyard, initially for personal use, but given the quality of the wine, they decided to try selling it, and the results were very encouraging. The land is located at 400 m above sea level, almost on the border between the municipalities of Piazza Armerina and S. Cono (which "invented" the by-products of prickly pears), on the slope of a vast and beautiful valley mainly cultivated with prickly pears, almond groves, and olive groves. The soil is of mixed type, slightly clayey and well-drained, entirely south-facing. The vineyard has about 3000 vines per hectare, with a grape yield of 40-50 quintals per hectare. It is divided into two parts, one just four years old and the other slightly older, both flanked by rows of olive trees. The harvest takes place at the beginning of September, with immediate destemming and fermentation of the whole must for 48-72 hours, followed by pressing. We let the must ferment for 4 months, then rack it into oak barrels and bottle it after 8 months. The bottles are released for sale after 18 months. Fermentation is spontaneous, and we do not use any type of yeast. The wine is based on Nero d'Avola, with the addition of about 10% Inzolia (white) and 5% of other local black table grapes, just as our forefathers used to do to make Nero d'Avola more "drinkable" and less astringent on the palate!