Barone Montalto

Barone Montalto History

The story of Barone Montalto began in 2000 in Santa Ninfa, in the province of Trapani. Since then, there has always been one essential characteristic that distinguishes Montalto wines from others: the courage to bring a strong and diverse region like Sicily into the public eye, in order to make its distinctive and authentic wines known throughout the world. Barone Montalto's constant passion has always been a core theme of the project. Montalto wines come from great tradition and young character and are admired by an increasingly attentive public. Barone Montalto has grown over the years to include not only the classic grape varieties but also some special projects, such as the Cuvée Ammasso, vinified using the appassimento method.

Barone Montalto Vineyards

Sicily, with its distinctive land, is a legendary island marked by history . The climate, the nature and the passion of the winegrowers make it a unique territory for viticulture. It is therefore no wonder that it is one of the most important wine regions in Italy. Barone Montalto is engaged in the cultivation of about 400 hectares of vineyards, part of which is owned. The remaining part produces their wines according to the Montalto quality requirements, thanks to which the quality of the grapes acquired is controlled and guaranteed, ensuring a constantly better growth over the years. The large part of their vineyards is located in the middle of the Belice Valley, in the area of Santa Ninfa. A historical area ideal for wine growing, this is also where the winery is located. The other vineyards are in the province of Agrigento, in the Valley of the Temples and in Noto.

Barone Montalto Taste

The gentle wind that blows among the vines and pleasantly passes through the grapes is an element that contributes to the taste of the wine, but of course also the sun, the water, the soil peculiarities and the capable hand of the winemaker. The partial drying of the grapes begins in the vineyard and is completed in the cellar, where the skilful control of the aeration ensures that the grapes reach the ideal degree of dryness before pressing. The grapes in the cellar are mainly:

• Pinot Grigio
• Nero dAvola
• Merlot
• Viognier
• Chardonnay
• Grillo
• Syrah
• Cabernet