The Feudo (or estate) of Santa Tresa dates back to 1697 – since that time, wine has always been made here.
In 2002, Stefano Girelli and his sister Marina joined forces with Massimo Maggio to take over the ancient Santa Tresa estate. They have all worked all their lives in wine production and on discovering the wonderful vineyards at Santa Tresa, they set about restoring the estate to its former glory – something they have worked on tireless...
The soil on the estate has ideal characteristics: a 40-100 centimetre surface layer of light red sandy loam on a well-drained limestone base, which helps to guarantee a constant supply of vital water. Today, the Feudo di Santa Tresa estate has around 50 hectares of vineyards. The minute selection of the clones and rootstocks and the vine density (ca. 5000/5500 vines per hectare) means cultivation techniques can be simple, while at the same tim...
The grapes are very gently de-stemmed in order to keep each individual grape as intact as possible. The grapes are carefully inspected to make sure no foliage goes into the wine. Stainless steel tanks are vital for temperature control in climates like Sicily’s.
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We recommend you to share few minutes for watching the following video instructions of how to use the Tastingbook. This can provide you a comprehensive understanding of all the features you can find from this unique service platform.
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