In the countryside south of Noto, in the most southern tip of Sicily, there is an area of calcareous soil called Buonivini (good wines). Here, for five generations, our family has listened to the earth and cultivated it. We take care of the biodiversity, we use renewable energy, we are proud to have Italian and Swiss Organic Certification. We believe that agriculture and wine are culture, history, hope, and patience, in a word, wine is life.

The adventure of Antonio Moretti Cuseri in Sicily began in 2000, with the purchase of the first mounds (Sicilian units equal to 1,744 square meters). Step by step he puts together the land of more than fifty owners, creating one of the most interesting of the island that has in Maccari its beating heart. Welcome to Feudo Maccari, more than 170 hectares extending in the Val di Noto, in Eastern Sicily. Over 50 hectares of vineyards, many of which have more than thirty years and are placed on different terrains and levels to guarantee the preservation of a general equilibrium, the Feudo includes a guest house, a few houses, a tasting room, and, of course, the wine cellar. All around nature expresses its luxuriance and the fertile soils of white and black volcanic land produce oranges, lemons, cherry tomatoes, greens and vegetables, olives.

Cozzo del Parroco is a peaceful winery set in the picturesque countryside of Noto, Sicily. Founded by Daniela and Antonello, the estate is a blend of restored vineyards, olive groves, and almond trees, integrated with the region’s natural Mediterranean landscape. Dedicated to preserving tradition and biodiversity, the winery uses organic farming practices to produce wines that reflect the unique terroir of Contrada Buonivini. A visit to Cozzo del Parroco offers a serene retreat for those seeking to reconnect with nature and savor authentic Sicilian wine.

Mortellito began its journey of authentic winemaking in 2016, rooted in a deep respect for the land and a commitment to organic farming. What started as a 2-hectare plot where our grandfather lived in the early 20th century has now grown into a 23-hectare vineyard, stretching across the districts of Mortellito, Bufalemi, and Maccari, all near the sea. Located just a few kilometers from Vendicari Riserva, Marzamemi, and the southernmost beaches of Sicily and Europe, our vineyards are nestled among olive and almond trees, embodying the rich Mediterranean spirit. We cultivate flagship Sicilian grapes—Nero d’Avola, Moscato di Noto, Frappato, and Grillo—using the bush vine (gobelet) system. We emphasize a natural approach, hand-harvesting grapes without machinery to ensure quality, while respecting the environment by avoiding pesticides and chemical fertilizers.

Our ambition at Marabino winery is "to capture the flavour, scent and the authenticity of Sicily’s produce". We are based in the south east of Sicily in Val di Noto in the Buonivini and Barone districts of the DOC Eloro and Noto. The winery focuses mainly on the native vines of the region: Moscato di Noto and Nero d’Avola, together with a careful selection of Chardonnay clones. Our companyuse a biological-dynamic way of growing.

Zisola is the fruit of the fortunate liaison between a great Tuscan family and a land blessed by nature with excellent conditions for winemaking. The Estate is located in southeastern Sicily, the home of Nero d’Avola, about 1 km outside the magnificent town of Noto, celebrated for its Baroque architecture. One of the most beautiful and spectacular areas of the region, it is protected by Unesco as a world heritage site. Here, in this alluring spot, with a long history and a rich culture, like all of Sicily, the Mazzeis found unexpressed potential and pioneered an ambitious project with considerable added value. The two “baglio” buildings, one of which of particular beauty, stand in a splendid natural setting, with an extraordinary panorama of Noto. Around them extend the nearly 50 hectares of the estate, of which 21 hectares has been returned to its original use. Today, the land is covered by rows of grapevines decorated with olives, citrus trees and almonds. In addition to the wine, the Extra Virgin Olive Oil is of particular interest, made with a blend of Moresca, Ogliarola Messinese and Nocellara Etnea olives. The small but efficient Cellar, carefully set into the main “baglio” building on the estate, is equipped with temperature-controlled stainless steel vats with a total capacity of 1,000 hectoliters, for fermentation, and 200 barriques of French oak, for aging.