Azienda Agricola Cossentino

About Winery and Wines

In the 1960s, grandfather Gaspare Di Trapani, who inspired our Gadì – sparkling wine of Catarratto – grew grapes in the family estate in the Alcamo Doc area, precisely in Partinico, in the province of Palermo. Later, in the 1980s, the company project with my father Antonino Cossentino was born. With his eyes always looking forward, my father dedicated his life to improve the family estate, full of vineyards, peach and cherry orchards at that time. The choice to convert the land to the production of wine grapes was natural, spontaneous. Like the choice to plant French vine varieties, popular at that time, such as Merlot, Syrah and Chardonnay, alongside Catarratto, the native vine that has always had a special place in our estate, as in our heart. Even before the Cossentino brand was born, my father’s thoughts turned to the agricultural part, to make the right choices for the land and the environment. In fact, thanks to my father’s foresight, since the mid-1990s we have been able to qualify for the certification of organic viticulture. We have been among the first in Sicily to make this sustainable choice, and we are proud of it.

In Partinico, on the hills overlooking the Gulf of Castellammare, in Contrada Lavatore and Contrada Costa di Bisaccia, our vineyards grow all around the cellar. An organically cultivated area, consisting of 21 hectares, divided into small parcels of no more than 2 hectares characterized by a great variety of soil and climate. From the lowest vineyard, at 370 meters above sea level, to the highest one, 480 meters above sea level, it is possible to appreciate the differences, both in exposure and in geolocation, as well as in the predominantly clayey-sandy soils. Our year is marked by the cycle of the vine. We listen and observe the needs of the plant, accompanying it in its awakening, anticipating or postponing winter pruning. Fertilization with the use of natural products takes place every two years. We do not use pesticides or herbicides, but in spring we help the vine with constant and repeated tillage of the soil. When necessary, we protect the vineyards with sulfur and copper and carry out thinning practices. During the harvest, manual harvesting is essential for us, allowing us to select the best bunches. Wine is born from the healthy vineyard and grapes, the starting point for the choices of cellar.