Producer Mastro Di Baglio

SICILY

Mastro di Baglio is a winery located in Marsala and was created with the aim of producing natural wines while respecting nature. Its story begins in 1911, when Antonino Palmeri, founder of the family of the same name, bought the del Baglio of c. with the adjoining vineyards and olive groves. The Baglio is a building typology that spread in western Sicily between the eighteenth and nineteenth centuries, and was at the same time the farmer's residence and cellar where the entire wine-making process took place under the supervision of the "master". In 2016 Mastro di Baglio was born from the will of Nino, Giacomo, Vincenzo, Vito and Daniele with the aim of recovering the ancient family traditions and producing wines only and exclusively with the grapes of their own vineyards. In the vineyards, grown without irrigation, no chemical herbicides or synthetic pesticides are used: just a little sulfur and verdigris are enough. The protection of biodiversity, the empathic relationship with the lands and the knowledge of the vineyards, one by one, are their strength. The fermentation and aging methods are almost always traditional and aim to keep the characters of the vinified variety lively. Their wines are not filtered but naturally decanted so that the static sedimentation ensures adequate clarity of the products. The sulphites present are only those naturally generated during fermentation which takes place at a controlled temperature, using indigenous yeasts and without the use of synthetic chemicals. The first harvest of the newborn company was that of 2016, with the production of only two wines, Grillo and Nero d'Avola, for a total of just over 3,500 bottles, using only a small part of the grapes available. Two wines in purity from two indigenous grape varieties, symbol of their land.