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Funaro Winery

About us

The entrepreneurial project headed by Funaro siblings Tiziana, Clemente and Giacomo began in 2003, when they decided to capitalize on the grapes grown in the family vineyard for the past three generations, personally seeing to the production and surrounding themselves with motivated and competent coworkers who make up the current workforce at the Funaro winery.

The estate

The family estate boasts 85 acres of farm land between vineyards (60 acres), (olive orchard 15 acres), arable, vegetable plots and fruit orchards. The vineyards are situated in the towns of Salemi and Santa Ninfa in the province of Trapani, in an area specialized in wine production, between 150 to 450 meters above sea level.

The commitment and dedication of three generations has enabled them to cultivate and experiment autochthonous varieties such as Inzolia, Cataratto, Grillo, Zibibbo, Nero d’Avola and Perricone, as well as international such as Chardonnay, Muller Thurgau, Sauvignon Blanc, Syrah, Merlot, Cabernet Sauvignon and Tannat.

The use of traditional and modern Organic Farming techniques (green manure, organic infrastructures etc.) and non-use of chemical substances are the highest expression of the passion and care the company has for nature and the consumer. Since 2011, the farm and the cellar have been certified “Bio” by the fact that all the land is treated without the use of chemicals, but exclusively with organic farming methods and organic products that make the fertility of the soil in equilibrium with the natural system.

They manifest their full respect of the vines and grapes through manual harvesting of the grapes by qualified laborers. As soon as the grapes are harvested they are quickly brought to the wine cellar in order to be processed in the shortest time possible.

The high quality of Funaro wines is the result of the care and dedication which the company bestows on the entire production cycle: from fertilization to pruning; from wine inspection to researching the cause of low yield per hectare; from determining the best period for grape harvesting to the care given to the various phases of vinification, ageing and bottling the products.

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