Dei Principi di Spadafora
A historic Sicilian estate whose roots reach back to 1230. Just an hour’s drive from Palermo, nestled in the rolling hills of Monreale’s Virzì countryside (250–400m above sea level), the estate stretches across 180 hectares, more than half adorned with vineyards.
At the helm is Francesco Spadafora– a trim, sun-kissed, self-taught winemaker, a dreamer of nature, and a poet of flavors. More farmer than noble, Francesco embraced winemaking after his father’s passing. His vineyards became a testing ground for Sicilian and international grapes, drawing Giacomo Tachis, the father of Super Tuscans, to his cellars. Inspired, Francesco bottled his first wine, Don Pietro, in 1993.
He now shares his craft with his daughter, Enrica, who carries the family’s legacy into the wider world, taking care of marketing and hospitality. Together with a young enologist Luciana Leonetti, they shape wines of elegance and soul: complexity thriwing Syrah, velvety Nero d’Avola, spice-laced Catarratto, and the harmonious, Mediterranean Grillo. Part of the crop is sold to local producers.
Every bottle is crafted with patience and wisdom, each step, from vineyard to cellar, guided by meticulous care. Transparency is key; even detailed wine analyses are shared openly. Their philosophy embraces minimal intervention, allowing the land and its grapes to speak for themselves, with only the lightest touch of sulfites to preserve their essence.
“Wine is a rare storyteller- it captures the essence of a place in a single sip. Its depth and joy lie in a deep connection to the land, nurtured through respect for nature’s rhythms and a philosophy that values authenticity over intervention. This is our passion, our purpose: to express the soul of Virzì, the land that holds our heart.”
Nestled in the rolling hills southwest of Monreale, west of Camporeale, Virzì is a sanctuary of vineyards, olive groves, and timeless rural beauty. Just 16 km from Sicily’s northern coast, yet hidden from sight by protective mountains, it breathes history. Ancient amphora stoppers, unearthed from the 5th-6th century A.D., remind that this land has long been cherished. Don Pietro Spadafora once brought life to these fields, and today, the family carries that legacy forward with the same devotion.
The responsibility is not just to the present but to the future. Organic farming, sustainability, and careful stewardship guide the work, ensuring that the vines nurtured today will stand for generations. Across 100 hectares, the vineyards form a living mosaic- each small plot with its voice. With elevations ranging from 220 to 400 meters, sun-drenched days, cooling winds, and stark temperature shifts, this land offers the perfect stage for wines of depth and character.
Every vine is tended with patience, every harvest is a meticulous, exciting, yet exhausting organization of timing, intuition, and workspace. Some parcels are vinified separately, revealing thrilling expressions of terroir; others are blended, creating harmony from diversity.
Spadafora: Winegrowing and Winemaking Philosophy
Since 1993, the vineyards of Spadafora have grown in quiet harmony with the land of Virzì, each harvest a reflection of patience and respect. The vines are cultivated organically, without synthetic treatments, and the wines ferment naturally. The process begins with the first-picked fruit, which sparks a pied de cuve, a wild fermentation that then carries through the entire vintage. Without added sulfur dioxide, the wines evolve on their terms, deepening their connection to the place that shaped them.
But being organic is more than a method- it’s a way of being for them. It means using the sun’s energy, lighter glass, and natural closures made from sugarcane fibers. Including transparency (on their website, you will find the analysis of all wines). Most importantly, giving wine enough time, allowing it to develop without haste, released only when it is ready to speak for itself. So that each bottle holds something real, something unrepeatable.
Wandering through the estate, you’re struck not only by the endless stretch of vineyards and golden wheat fields but by the thriving biodiversity- the hum of nature, the presence of farm animals, and a deep, all-encompassing sense of peace.
At the heart of it all lies the wine cellar, a living, breathing core of the estate. A striking 30-meter corridor leads the way, flanked by restored concrete vats- each 170 hectoliters- built in the early 1900s in the French style. Time and tradition meet here, with steel tanks and oak vessels carefully shaping the wines as they age.
Amidst a day of discovery and a feast that left both hearts and bellies full, the focus turned to Grillo- its bright, layered character taking center stage. We also had the chance to taste the winery’s newest creation:
CuGino 2024
100% Grillo, early harvest (July 26), fermented in concrete, aged in steel.
Fresh and vibrant, it embodies lightness and joy without being trivial. Perfect for a 10:30 AM sip, claims Francesco, thanks to its easygoing 10.5% ABV.
Bright notes of cedar, sea salt, yellow flowers, and crisp yellow apple lead to a lively, citrusy, and savory finish- graceful yet sleek and energetic. CONTEMPORARY wine that looks to the future, gourmand and energy charged crowd-pleaser! It sounds like a new favourite Sicilian white wine for the summer, doesn’t it?
After a full day at the winery, it becomes clear-Virzì is more than just vineyards. It is home to Dei Principi di Spadafora, a place where wine is shared as warmly as conversation, where the kitchen brims with the scents of the garden, and where olive trees offer their golden harvest. It is not just a place but a way of life- rooted in respect, tradition, and the quiet wisdom of a land that thrives when nurtured with care.
