Equilibrium of the Vine
Antonio Gerardi is a small, family-run natural winery in the hills between Contessa Entellina and Santa Margherita Belice, in the province of Agrigento, western Sicily. It is the story of a young man who inherited his passion for the land from his grandfather, who took over the family farm in 2007 while studying Agricultural Sciences in Palermo, and who, after graduating with honors in 2012, dedicating himself body and soul to the estate with a single objective: equilibrium of the plants for the production of the highest quality. The estate extends over approximately 60 hectares of hilly terrain ranging from 250 to 500 meters above sea level, of which nearly 10 hectares are vineyard, divided among Grillo, Catarratto, Inzolia, and Cabernet Sauvignon. Another 6 hectares are dedicated to olive groves with the Nocellara del Belice cultivar, and the remaining land is devoted to cereal crops — wheat (Simeto and Tumminia varieties), sulla, fava beans, and protein peas. Though not certified organic, the microclimate and soil composition — predominantly clayey-calcareous — the southern exposure of most plots, the high windiness, the low yields, and the absence of irrigation allow Antonio to work in an organic manner. The result is approximately 5,000 bottles annually of wines that are pure, honest expressions of the Sicilian terroir — wines that speak of the gypsum-sulfur marl soils, the scorching sun, and the relentless wind of this extraordinary corner of Sicily.
From Grandfather to Graduate
The story of Antonio Gerardi is a story of inheritance, education, and transformation — a narrative that begins with a grandfather's love for the land and culminates in a young agronomist's passionate dedication to natural winemaking in one of Sicily's most distinctive terroirs. Antonio took over the family farm in 2007, inheriting not merely a property but a calling — a connection to the soil, the vines, and the rhythms of rural life that had been passed down through generations. But Antonio was not content to simply continue the family tradition; he sought to elevate it, to understand it scientifically, and to express it through wines of purity and authenticity.
While managing the estate, Antonio studied Agricultural Sciences at the University of Palermo, immersing himself in the theoretical knowledge that would later inform his practical experiments in the vineyard and cellar. He made the most of his academic experience through field trials, testing new techniques and approaches on the family land. In 2012, after graduating with a degree in Agricultural Sciences with a thesis in Viticulture — earning 110 cum laude and a thesis mention — and after obtaining his sommelier certification from AIS (Associazione Italiana Sommelier), Antonio made the decisive turn: he dedicated himself body and soul to the estate. His goal was clear and singular: "equilibrium of the plants and of the installations for the obtaining of productions of elevated quality."
This pursuit of equilibrium — balance in the vineyard, balance in the wine, balance between nature and human intervention — has defined everything Antonio does. He introduced new pruning techniques (conservative pruning of the vine, polyconical vase for the olive tree), improving the efficiency of interventions with the sole objective of achieving that perfect equilibrium. The achievement of this balance, particularly in the Cabernet Sauvignon and Grillo vineyards, pushed Antonio to begin vinifying his own grapes, relying on a local winery that made its entire facility available to him. The intent is to produce a wine that is the unique expression of the grape variety, the vineyard, the soil, and the territory of production — in the maximum respect of nature.
Today, Antonio Gerardi is recognized as one of Sicily's most promising young natural winemakers. His wines have been featured by The Grape Reset, Raisin, Lavinium, and a growing network of natural wine enthusiasts who understand that his work represents something rare: a fusion of scientific rigor, traditional farming wisdom, and an unwavering commitment to letting nature speak through the wine. The estate is located in Località San Giorgio, 92019 Sciacca, in the province of Agrigento — a place of extraordinary beauty and harsh conditions, where the vines must struggle against scorching sun, relentless wind, and poor soils to produce grapes of remarkable concentration and character.
"Ricordo ancora quando con papà e il nonno lo scegliemmo tra la rosa di varietà proposte dalla cantina cooperativa, scelta azzeccatissima. Su suolo argilloso, in asciutto (non irrigato) con bassissime produzioni per ettaro, ci regala un vino di grande eleganza e bevibilità."
— Antonio Gerardi, on the Cabernet Sauvignon vineyard
Contessa Entellina & White Earth
Antonio Gerardi's vineyards are located in the hills between Contessa Entellina and Santa Margherita Belice, in the province of Agrigento, western Sicily — a region of extraordinary viticultural character that sits at the crossroads of the provinces of Palermo and Agrigento. The estate extends over approximately 60 hectares of hilly terrain ranging from 250 to 500 meters above sea level, of which nearly 10 hectares are under vine. The landscape is one of stark beauty — rolling hills of golden wheat, ancient olive groves, and vineyards that cling to the slopes, all bathed in the intense, unforgiving light of the Sicilian sun. It is a place where agriculture is not merely a profession but a test of endurance, a dialogue between human ambition and natural limitation.
The soils are predominantly clayey-calcareous — a mix of clay and limestone that provides both water retention and mineral richness. But the most distinctive soil is the gypsum-sulfur marl — "terre bianche con calcare attivo molto elevato" — white earth with very high active limestone, where the Grillo vineyard is planted. This unique soil composition gives the wines a remarkable expression of freshness and minerality, a quality that defies the region's reputation for heat and ripeness. The Grillo, planted on this gypsum-sulfur marl, manages to produce a wine of great freshness and mineral expression — a white that tastes of the stone beneath the vines, of the ancient seabed that formed these hills, and of the wind that constantly sweeps across the landscape.
The microclimate is shaped by the altitude, the exposure, and the wind. Most of the plots have southern exposure, ensuring maximum sun penetration for phenolic ripeness. The high windiness — a constant feature of this corner of Sicily — provides natural ventilation that keeps the vines healthy and reduces humidity-related diseases. The low yields — a consequence of the dry, poor soils and the absence of irrigation — force the vines to concentrate their energy, producing grapes of extraordinary intensity and complexity. Though the estate is not certified organic, these natural conditions — the microclimate, the soil composition, the exposure, the wind, the low yields, and the lack of irrigation — allow Antonio to work in an organic manner without the need for chemical intervention.
Farming is organic in practice, with a focus on maintaining soil health and biodiversity. The fertilization is organic: sowing and green manure of fava beans, sulla, clover, oats, and natural essences in both vineyard and olive grove. Only sulfur and copper are used — in aqueous solution and powder (wettable sulfur) — for the treatment of the vines. The Cabernet Sauvignon vineyard, the first planted in 2003, was chosen by Antonio together with his father and grandfather from the range of varieties proposed by the cooperative winery — a choice that Antonio describes as "spot on." On clay soil, dry (not irrigated), with very low yields per hectare, it produces a wine of great elegance and drinkability. The other varieties — Grillo, Catarratto, and Inzolia — are all indigenous to Sicily, adapted over centuries to the local conditions, and capable of expressing the unique character of this terroir.
Between Contessa Entellina and Santa Margherita Belice, province of Agrigento, western Sicily. ~60 hectares total. ~10 hectares vineyard. Altitude 250–500m. Rolling hills of golden wheat, ancient olive groves, vineyards on slopes. Intense, unforgiving Sicilian sun. Crossroads of Palermo and Agrigento provinces.
Predominantly clayey-calcareous. Gypsum-sulfur marl for Grillo — white earth with very high active limestone. Remarkable freshness and minerality. Clay soil for Cabernet — dry, not irrigated, very low yields. Ancient seabed formation. Stone beneath the vines shapes wine character.
Not certified organic, but works organically. Organic fertilization: green manure of fava beans, sulla, clover, oats, natural essences. Only sulfur and copper used — aqueous solution and wettable sulfur. Microclimate, soil, exposure, wind, low yields, no irrigation allow organic work. Focus on soil health and biodiversity.
White: Grillo, Catarratto, Inzolia — all indigenous to Sicily, adapted over centuries. Red: Cabernet Sauvignon — selected in 2003 by Antonio with father and grandfather from cooperative varieties. Future: Nero d'Avola and Perricone on bush vines. All express unique character of terroir.
Maximum Respect for Nature
At Antonio Gerardi, the cellar philosophy is one of maximum respect for nature — a commitment to producing wines that are the unique expression of the grape variety, the vineyard, the soil, and the territory, with no chemical corrections of any kind. Antonio's intent is clear: to create wines that speak of Sicily, of the gypsum-sulfur marl, of the scorching sun, and of the wind that shapes this landscape. In the cellar, this means indigenous yeasts, no chemical corrections, large membrane filtration, and minimal sulfur. The result is a small but highly-regarded range of wines that are authentic expressions of the Sicilian terroir — wines that are pure, honest, and deeply connected to the land from which they come.
The techniques are minimal, respectful, and deeply informed by Antonio's scientific training and his commitment to natural expression:
"Grillo" — The Flagship White: The Grillo is Antonio Gerardi's most celebrated wine — the flagship white that has become a calling card for the estate in the natural wine community and beyond. Made from 100% Grillo, it is a wine of extraordinary freshness, minerality, and Mediterranean character that captures the essence of the gypsum-sulfur marl soils on which the vineyard is planted. The Grillo vineyard sits on "terre bianche con calcare attivo molto elevato" — white earth with very high active limestone — a soil that gives the wine its remarkable expression of freshness and mineral depth. The grapes are hand-harvested and fermented with indigenous yeasts. No chemical corrections are made in the cellar. The filtration is by large membrane, and the sulfur added is only 20 mg/l at bottling, resulting in a total sulfur of approximately 50–60 mg/l. In the glass, it is pale straw with greenish reflections. The nose offers lemon zest, green apple, white peach, almond, white flowers, and a distinct mineral, almost saline note that speaks of the gypsum soils. The palate is crisp, medium-bodied, with vibrant acidity, a slightly textured mouthfeel, and a long, clean, mineral finish with a savory, almost bitter note that invites another sip. It is a wine of great personality — a white that proves Sicily can produce wines of both Mediterranean warmth and Alpine freshness. Serve well chilled at 8–10°C. ~$14–$20 / ~€12–€18.
"Terre Siciliane Bianco" — The White Blend: The Terre Siciliane Bianco is Antonio Gerardi's white blend — a wine that combines the indigenous white grapes of Sicily into a harmonious expression of the island's viticultural heritage. Made from a blend of 85% Catarratto, 10% Inzolia, and 5% other local varieties, it is a wine of great freshness and intensity that showcases the diversity and complexity of Sicilian white wines. The grapes come from the estate's vineyards, hand-harvested and fermented with indigenous yeasts. The blend is designed to capture the best qualities of each variety: Catarratto provides body and structure, Inzolia adds aromatic complexity and floral notes, and the small percentage of other varieties contributes depth and intrigue. In the glass, it is pale straw. The nose offers citrus, green apple, white flowers, almond, and a hint of Mediterranean herbs. The palate is fresh, medium-bodied, with lively acidity and a clean, mineral finish. It is a versatile, everyday white — perfect with seafood, light pasta, or simply as an aperitif. Serve well chilled at 8–10°C. ~$12–$18 / ~€10–€16.
"Cabernet Sauvignon" — The Elegant Red: The Cabernet Sauvignon is Antonio Gerardi's red wine — a surprising and elegant expression of an international variety that has found an unexpected home in the clayey soils of western Sicily. It is the first vineyard Antonio planted, in 2003, chosen together with his father and grandfather from the range of varieties proposed by the cooperative winery — a choice that Antonio describes as "spot on." On clay soil, dry (not irrigated), with very low yields per hectare, it produces a wine of great elegance and drinkability — a Cabernet that defies expectations with its lightness, freshness, and Mediterranean charm. The grapes are hand-harvested, destemmed, and fermented with indigenous yeasts. No chemical corrections. The wine is aged in stainless steel or neutral vessels to preserve its primary fruit and fresh character. In the glass, it is ruby-purple. The nose offers blackcurrant, cherry, plum, violet, and a hint of Mediterranean herbs and earth. The palate is medium-bodied, with soft tannins, lively acidity, and a clean, fruity, slightly savory finish. It is a wine of unexpected elegance — a Cabernet that tastes of Sicily, not Bordeaux. Serve at 14–16°C. ~$16–$22 / ~€14–€20.
"Cà Scorcia" — The Grillo Expression: The Cà Scorcia is Antonio Gerardi's second expression of Grillo — a wine that explores the variety's potential from a different vineyard or with a different vinification approach, offering a complementary perspective on the estate's flagship grape. The name evokes a specific place or method, suggesting a wine of distinct character and unique expression. Like the flagship Grillo, it is made from 100% Grillo, hand-harvested and fermented with indigenous yeasts, with minimal intervention in the cellar. The result is a wine that shares the family's signature freshness and minerality but offers a different facet of the variety's complex personality — perhaps more aromatic, more textured, or more structured, depending on the vintage and the vineyard. In the glass, it is pale to deep straw. The nose offers citrus, stone fruit, almond, and mineral notes. The palate is fresh, with vibrant acidity and a long, clean finish. Serve at 8–10°C. ~$14–$20 / ~€12–€18.
"Inzolia" — The Aromatic White: The Inzolia is Antonio Gerardi's expression of Inzolia — one of Sicily's most traditional white grapes, known for its aromatic complexity, almond notes, and ability to thrive in the island's warm, dry climate. It is a wine that connects the estate to centuries of Sicilian viticultural tradition, a grape that has been cultivated on this island since antiquity and that continues to produce wines of remarkable charm and authenticity. The grapes are hand-harvested, gently pressed, and fermented with indigenous yeasts at cool temperatures to preserve the variety's delicate aromatics. The wine is aged in stainless steel. In the glass, it is pale straw. The nose offers white flowers, almond, citrus, and a hint of herbal freshness. The palate is light to medium-bodied, with crisp acidity, a slightly waxy texture, and a clean, mineral finish. It is a wine of everyday pleasure — perfect with light seafood, fresh cheeses, or simply in the sun. Serve well chilled at 8–10°C. ~$12–$18 / ~€10–€16.
"Catarratto" — The Structured White: The Catarratto is Antonio Gerardi's expression of Catarratto — the most widely planted white grape in Sicily, a variety of remarkable adaptability and structural depth that forms the backbone of many of the island's finest white wines. It is a wine of body, structure, and savory complexity that showcases the variety's ability to produce wines of both immediate pleasure and ageing potential. The grapes are hand-harvested, gently pressed, and fermented with indigenous yeasts. The wine is aged in stainless steel or neutral vessels. In the glass, it is straw-yellow. The nose offers citrus, green apple, white peach, almond, and a distinct mineral, earthy note. The palate is medium to full-bodied, with good acidity, a textured mouthfeel, and a long, savory, mineral finish. It is a wine of the table — perfect with rich seafood, grilled vegetables, or aged cheeses. Serve at 10–12°C. ~$12–$18 / ~€10–€16.
"Nero d'Avola" — The Future Red: The Nero d'Avola is Antonio Gerardi's future red — a wine that is not yet in production but represents the estate's next step in its journey toward expressing the full diversity of Sicilian viticulture. Antonio's goal is to plant a vineyard of Nero d'Avola and Perricone on bush vines (alberello), the traditional training method of Sicily that produces grapes of extraordinary concentration and character. Nero d'Avola is Sicily's most important red variety — a grape of remarkable depth, color, and tannic structure that thrives in the island's warm, dry climate. When produced, it will be a wine of dark, brooding intensity and Mediterranean warmth — a red that captures the essence of Sicily's sun, soil, and soul. The grapes will be hand-harvested, fermented with indigenous yeasts, and aged in neutral vessels. It will be a wine of great personality — perfect with rich meat dishes, aged cheeses, or hearty pasta. Serve at 16–18°C. Future release.
"Perricone" — The Forgotten Red: The Perricone is Antonio Gerardi's other future red — a wine made from Perricone, a nearly forgotten indigenous variety of Sicily that is experiencing a revival among natural winemakers who appreciate its rustic charm, deep color, and unique character. Perricone is a variety of great historical significance — it was once widely planted in western Sicily but fell out of favor in the 20th century. Today, it is being rediscovered by producers like Antonio who see in it a connection to the island's viticultural past and a source of wines of extraordinary authenticity. When produced, it will be a wine of deep color, rustic tannins, and savory complexity — a red that speaks of the old Sicily, of the contadini who tended these vines for generations, and of a tradition that refuses to disappear. The grapes will be hand-harvested, fermented with indigenous yeasts, and aged in neutral vessels. It will be a wine of the table — perfect with grilled meats, wild boar, or aged Pecorino. Serve at 16–18°C. Future release.
"Grillo Ancestrale" — The Sparkling Experiment: The Grillo Ancestrale is Antonio Gerardi's sparkling wine experiment — a pet-nat style sparkling made from Grillo using the ancestral method, unfiltered, that represents the estate's playful, innovative side. Antonio is already experimenting with this method, producing a sparkling Grillo that captures the variety's freshness and minerality in a lively, effervescent form. The wine is made by bottling the Grillo must before fermentation is complete, allowing the remaining sugars to ferment in the bottle with indigenous yeasts, creating natural carbonation. The result is a wine of crystalline purity and joyful energy — pale straw, with fine, persistent bubbles. The nose offers lemon zest, green apple, white flowers, and a distinct mineral note. The palate is crisp, refreshing, and slightly textured from the lees, with a long, clean, mineral finish. It is the ultimate celebratory wine — perfect as an aperitif, with oysters, or simply for toasting to the beauty of Sicily. Serve well chilled at 6–8°C. Experimental / future release.
"Grillo Macerato in Anfora" — The Orange Experiment: The Grillo Macerato in Anfora is Antonio Gerardi's skin-contact orange wine experiment — a wine made by macerating Grillo on its skins in amphora, a technique that extracts color, tannin, and phenolic compounds from the white grape skins, creating a wine of deep amber hue and extraordinary textural complexity. Antonio's goal is to produce this wine as part of his ongoing exploration of the possibilities of natural winemaking in Sicily. The grapes will be hand-harvested, destemmed, and placed in terracotta amphorae for extended maceration with indigenous yeasts. The amphora's porous walls will allow for gentle micro-oxygenation, softening the wine's tannins while preserving its vibrant aromatics. The result will be a wine of deep amber color, with notes of dried apricot, orange peel, honey, Mediterranean herbs, and a distinct mineral backbone. The palate will be textured, tannic, and deeply satisfying — a wine that proves Sicily can produce orange wines of both immediacy and profound depth. Serve at 12–14°C. Future release.
Vessels & Ageing: Antonio Gerardi works with a mix of stainless steel tanks and fiberglass containers — a choice that reflects his commitment to preserving the natural freshness, purity, and primary fruit character of his wines. Stainless steel prevents oxidation, maintains vibrant acidity, and allows the true expression of the grape and terroir to shine without the influence of wood. Fiberglass offers similar neutrality with slightly different thermal properties. The wines are aged in these neutral vessels from harvest until bottling — a short but sufficient period that allows the wines to settle, integrate, and develop subtle complexity while retaining their youthful energy. No chemical corrections are made in the cellar. The filtration is by large membrane, and the sulfur added is only 20 mg/l at bottling, resulting in a total sulfur of approximately 50–60 mg/l — minimal, but sufficient to ensure stability without masking the wine's natural character. All wines are made with indigenous yeasts and a focus on preserving the authentic flavors of Sicily's unique terroir.
"Grillo" — "100% Grillo — Hand-Harvested from Gypsum-Sulfur Marl Soils, Indigenous Yeast Fermentation, No Chemical Corrections, Large Membrane Filtration, 20 mg/l Sulfur at Bottling — The Freshness and Minerality of Western Sicily"
The Grillo is Antonio Gerardi's most celebrated and distinctive wine — the flagship white that encapsulates everything Antonio believes about natural winemaking, terroir expression, and the transformative power of respecting nature. It is not merely a white wine; it is a testament to the beauty of Grillo when grown on unique soils, the courage of a young agronomist who dedicated himself to his family's land, and the enduring magic of wines that honor the vineyard without excessive intervention.
The name "Grillo" evokes the grape itself — one of Sicily's most important indigenous varieties, a grape that has adapted over centuries to the island's warm, dry climate and that produces wines of remarkable freshness, minerality, and Mediterranean character. The vineyard is planted on gypsum-sulfur marl — "terre bianche con calcare attivo molto elevato" — white earth with very high active limestone. This unique soil composition, found in the hills between Contessa Entellina and Santa Margherita Belice, gives the wine its extraordinary expression of freshness and mineral depth — qualities that defy the region's reputation for heat and ripeness and that speak of the ancient seabed that formed these hills.
The viticulture is organic in practice, though not certified. No chemical pesticides, no synthetic herbicides, no artificial fertilizers. The fertilization is organic: sowing and green manure of fava beans, sulla, clover, oats, and natural essences. Only sulfur and copper are used — in aqueous solution and powder — for the treatment of the vines. The microclimate, the soil composition, the southern exposure, the high windiness, the low yields, and the absence of irrigation all combine to create conditions where the vines thrive naturally, without the need for chemical intervention. The harvest is entirely manual, with rigorous selection of only the healthiest, most concentrated bunches.
In the cellar, the grapes are gently pressed and fermented with indigenous yeasts — no commercial yeasts, no enzymes, no additives. No chemical corrections of any kind are made. The filtration is by large membrane, preserving the wine's natural textures and flavors. The sulfur added is only 20 mg/l at bottling, resulting in a total sulfur of approximately 50–60 mg/l — minimal, but sufficient to ensure stability without masking the wine's natural character. The wine is aged in stainless steel or fiberglass until bottling — a short but sufficient period that allows the wine to settle, integrate, and develop subtle complexity while retaining its youthful energy.
In the glass, it is pale straw with greenish reflections — alive, vibrant, authentic. The nose is intense and fresh: lemon zest, green apple, white peach, almond, white flowers, and a distinct mineral, almost saline note that speaks of the gypsum-sulfur marl soils. There are notes of Mediterranean herbs, a hint of sea breeze, and a subtle stony quality that adds depth and intrigue. The palate is crisp, medium-bodied, with vibrant acidity, a slightly textured mouthfeel from the natural yeasts and lees, and a long, clean, mineral finish with a savory, almost bitter note that invites another sip. It is a wine of great personality — a wine that proves Grillo, when grown on unique soils and made with minimal intervention, can produce whites of both Mediterranean warmth and Alpine freshness.
The Grillo is a wine of the table — it pairs beautifully with seafood, grilled fish, light pasta, fresh cheeses, or simply with good bread and olive oil. Serve well chilled at 8–10°C. It will reward 2–3 years of cellaring, developing more almond, honey, and mineral complexity. Every bottle is a testament to the power of gypsum-sulfur marl, the beauty of Grillo, and the enduring magic of wines that honor the land without excessive intervention. ~$14–$20 / ~€12–€18.
The Antonio Gerardi Range
Antonio Gerardi produces a small, natural portfolio from his ~10 hectares of vineyard in the hills between Contessa Entellina and Santa Margherita Belice, Sciacca, Agrigento, Sicily. All wines are estate-grown, hand-harvested, and made with indigenous yeasts. No chemical corrections of any kind. Large membrane filtration. Only 20 mg/l sulfur added at bottling (total sulfur ~50–60 mg/l). The portfolio includes indigenous whites, a red, and experimental projects — each one an honest expression of the Sicilian terroir and Antonio's commitment to equilibrium. Annual production: approximately 5,000 bottles. Prices are approximate and in USD/EUR.
Antonio Gerardi produces approximately 5,000 bottles annually from ~10 hectares of vineyard in the hills between Contessa Entellina and Santa Margherita Belice, Sciacca, Agrigento, Sicily. All wines are made with indigenous yeasts, no chemical corrections, large membrane filtration, and minimal sulfur (20 mg/l at bottling, ~50–60 mg/l total). The estate also produces extra-virgin olive oil from 6 hectares of Nocellara del Belice olive groves. Contact the winery directly at info@antoniogerardivini.it or visit www.antoniogerardivini.it for availability. The estate is located at Località San Giorgio snc, 92019 Sciacca (AG). Visits by appointment.
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