We say it all the time, but healthy vineyards really are the key to great wines. In the case of Castelluccimiano, the health and diversity of the vineyards is above all. Situated in rolling mountains from 700-1050 meters lie about 75 hectares of vineyards planted to Catarratto, Perricone, Nero d’Avola, and Inzolio. The vineyards are farmed organically and in a manner that allows for maximum biodiversity: the 75 hectares is primarily made up of small plots of about one hectare, scattered among fallows, fruit trees like Mulberry, Cherry, and Olive, as well as grains and corn. The vineyards are planted in amphitheaters in the steep hillsides around Valledolmo - this is truly Mountain Viticulture.
The average age of the vines ranges from 30 to 60 years, depending upon the block. The oldest vineyards are trained to Albarello, while the younger vineyards are trained on wires and are pruned to guyot. The commitment to organic and natural farming, along with the supreme respect for biodiversity, means the vines are supremely healthy. The elevation of the vineyards is extremely important to the resulting wines; diurnal temperature variation is at its most extreme in this part of Sicily, with all the resulting benefits to aromatics and structure.
The name Castelluccimiano is derived from joining a couple of the contradas (in Italian, contrade is the plural form), which is a way that districts or neighborhoods are described in southern Italy and especially in Sicily. The vineyards of Castelluccimiano lie in the contrade of Castellucci, Rovittello, Miano, Sprella, Contrasto, Cifiliana, Acqua del Corvo, and Sciarazzi, all in the area around Valledolmo (Palermo). The local DOC is called Valledolmo-Contea di Sclafani, which as of 2016 allows only for the cultivars Catarratto, Perricone, and Nero d’Avola. The range of Madonie mountains is a central feature in this area, and the second highest peak in Sicily - Pizzo Carbonara - rises to 1979 meters (Mt Etna is over 3300 meters).
The winery is run by Salvatore Barone, who is flanked by enologist Tonino Guzzo.