Our vineyard with its bush vines

Steeped in tradition, tended with a human touch, harvested by hand

For centuries farmers have worked the lands of Caltagirone with wisdom, passing down to the present day their skills in the cultivation of Nero d'Avola, Frappato and Alicante, so that these have become typical features of the local lands and culture.
The Daino estate cultivates its vineyard using traditional techniques, at the same time protecting the environment and nurturing the natural development of the plant and fruit. The various stages of cultivation are carried out manually: from the design and layout of the vineyard to the subsequent stages of cultivation each vine is personally tended with care and attention.
Vine pruning follows the phases of the moon and is done with secateurs made, as in times gone by, by local craftsmen. The surface roots are cut forcing the rooting system to grown down deeper. Emphasis is also placed on so-called "green pruning" to curb excessive growth during the summer and to contain the foliage.
Natural, organic fertilisers (sheep and horse manure) keep the soil well supplied with nutrients, in accordance organic farming standards. The soil around every plant is hoed manually and the ground is worked with the help of a mule. The phase of preparation for the harvest requires careful, constant monitoring of the state of maturation of the grape: in fact, from mid-August onwards the sugar content of the grapes is measured every week. Only once it has been ascertained that the optimal level of ripeness has been reached does the harvest begin. It is carried out strictly by hand in a single day taking care not to damage the fruit and not to exceed a given number of bunches per box, so that the crop is healthy, a necessary prerequisite for a quality wine.