Restoring Dignity to the Land
Valdibella is a cooperative of organic farmers in Camporeale, in the province of Palermo, Sicily — a place where agriculture is not merely a profession but a social mission, a collective project, and a profound act of resistance. Founded in June 1998 in an area with a strong agricultural and rural vocation, Valdibella joined the Ithaca Salesian community, which deals with the reception of young people with social discomfort and promotes their insertion into the world of work through the "Jonathan" project. From the beginning, the cooperative set out to dismantle not only economic but also cultural stratifications that have dominated the Sicilian territory for centuries — restoring dignity to farmers, promoting concrete actions against commercial and labor exploitation, and applying organic agricultural methods focused on biodiversity and native crops. Today, with more than 30 members, Valdibella cultivates 50 hectares of vineyard alongside olive groves, wheat fields, vegetable gardens, and almond orchards — all farmed organically according to a Biodiversity Charter that every member adheres to. The cooperative is a member of Addiopizzo — the anti-mafia movement — and is the first and only Community of Change promoted by Slow Food, born to give new life to almost five hectares of land taken back from the mafia with the creation of a food forest in Partinico. The result is approximately 130,000 bottles annually of bright, fresh, elegant natural wines that express the terroir of the Valle del Belice — wines that taste of collective effort, social justice, and the stubborn beauty of Sicilian agriculture.
Farmers United for Change
The story of Valdibella is a story of collective action, social justice, and the radical idea that agriculture can be a force for liberation — not merely a means of production, but a path toward dignity, community, and environmental restoration. The cooperative was founded in June 1998 in Camporeale, a small town in the province of Palermo, Sicily, in an area with a strong agricultural and rural vocation but also a history of exploitation, marginalization, and mafia control. From its inception, Valdibella was not merely a business; it was a social project — a response to the deep inequalities that have shaped Sicilian agriculture for centuries.
The founding members understood a simple but profound truth: alone, each farmer would have done little. Or nothing. The only way to succeed was through union — through the collective strength of farmers working together toward a common goal. This belief is confirmed every day, in small things and large. If today Valdibella produces wine, wheat and pasta, almonds and oil, vegetables and legumes, it is only because within the cooperative there are women and men who know how to overcome their individuality to join a common and cooperative project. It is this spirit of solidarity that defines everything the cooperative does — from the vineyard to the marketplace, from the field to the table.
From the beginning, the cooperative joined the Ithaca Salesian community, which deals with the reception of young people with social discomfort and promotes their insertion into the world of work through the "Jonathan" project. This partnership reflects Valdibella's deep commitment to social inclusion — the belief that the land belongs to everyone, and that agriculture can be a means of healing, of giving purpose, and of building community. The cooperative's work with at-risk youth is not charity; it is a recognition that the future of Sicilian farming depends on engaging the next generation, on giving them a stake in the land, and on showing them that another way of life is possible.
Valdibella also joined, from its foundation, the Addiopizzo association — a movement that supports businesses and individuals who wish to be free from mafia involvement. The Addiopizzo logo is present on all Valdibella brand products, a visible declaration that the cooperative refuses to pay protection money, refuses to collaborate with organized crime, and refuses to accept the corruption that has poisoned Sicilian business for generations. This is not merely a political stance; it is an economic necessity. There is no real growth if it is not collective, and there is no collective growth if the mafia takes its cut. Valdibella's commitment to being mafia-free is woven into the fabric of its identity.
In recent years, Valdibella has taken its social mission even further. Together with the NoE association, the cooperative is the first and only Community of Change promoted by Slow Food — born to give new life to almost five hectares of land taken back from the mafia with the creation of a food forest in Partinico, near Palermo. This extraordinary project shows how social and environmental justice can coexist — pairing agroecological practices of polyculture, intercropping, mulching, and bio-lakes with collective work as a community, including people with social or physical disadvantages to ensure the financial sustainability of the initiative. It is a model of what agriculture can be when it is rooted in justice, community, and respect for the earth.
"We knew from the start that the only way to succeed in the project was union between different farmers. Alone, each would have done little. Or nothing."
— Valdibella Cooperative
Valle del Belice & Agroecological Farming
Valdibella's vineyards and farms are located in Camporeale, in the Valle del Belice, in the province of Palermo, Sicily — a region of extraordinary agricultural heritage and dramatic natural beauty, approximately 40 kilometers south-west of Palermo. The Valle del Belice is a valley carved by the Belice River, a landscape of rolling hills, ancient olive groves, wheat fields, and vineyards that stretches toward the Mediterranean Sea. It is a place where agriculture has been practiced for millennia, where the Greeks, the Romans, the Arabs, and the Normans all left their mark on the land, and where the traditions of the past are being renewed by the farmers of today.
The cooperative's 50 hectares of vineyard are farmed organically by more than 30 member farmers, each working their own small plot of land according to the cooperative's Biodiversity Charter — a set of principles that governs every aspect of cultivation. The charter mandates organic practices, biodiversity preservation, native crop cultivation, and the integration of agricultural and natural ecosystems. Every producer's land is grown organically using agroecological practices such as intercropping, agroforestry, mulching, cover cropping, water storage, and natural pest control management. The fields are nurtured and defended through targeted soil fertility and foliage management actions with very low environmental impact, to achieve a high quality product.
The soils of the Valle del Belice are a mix of clay, limestone, and sandy deposits — mineral-rich, well-drained, and distinctly Sicilian in their savory, earthy quality. The climate is Mediterranean, with hot, dry summers and mild, wet winters. The proximity to the sea brings cooling breezes that moderate the heat and provide natural ventilation for the vines. The result is a terroir of remarkable balance: warm days that ensure full phenolic ripeness, cool nights that preserve acidity and freshness, and a natural environment that supports biodiversity and reduces the need for chemical intervention. The cooperative's focus on biodiversity means that every commercial crop is interspersed with indigenous plants — grapevines, olives, almonds, figs, and pomegranates — surrounded by native floral and fauna in the Camporeale countryside.
The grape varieties are the indigenous treasures of Sicily — varieties that have adapted over centuries to the local soils, climate, and farming practices, and that produce wines of unmistakable regional character. The white grapes include Catarratto — the most widely planted white variety in Sicily, known for its body, structure, and savory complexity — and Grillo, a variety of remarkable freshness and Mediterranean character that thrives in the coastal climate. The red grapes are led by Nero d'Avola — the king of Sicilian reds, a grape of remarkable depth, color, and tannic structure — alongside Perricone, a nearly forgotten indigenous variety that is experiencing a revival among natural winemakers, and Nerello Mascalese, a variety more commonly associated with Mount Etna but that finds a unique expression in the hills of Camporeale. Together, these varieties form the backbone of the cooperative's portfolio, each one expressing a different facet of the Sicilian terroir.
Camporeale, province of Palermo, Sicily. ~40km south-west of Palermo. Valle del Belice — valley carved by Belice River. Rolling hills, ancient olive groves, wheat fields, vineyards. Mediterranean climate: hot dry summers, mild wet winters. Sea proximity brings cooling breezes. Clay, limestone, sandy soils. Millennia of agricultural heritage.
All 30+ members adhere to Biodiversity Charter. Organic practices mandatory. Native crop cultivation required. Integration of agricultural and natural ecosystems. Intercropping, agroforestry, mulching, cover cropping. Water storage, natural pest control. Very low environmental impact. Targeted soil fertility and foliage management.
Certified organic farming. No chemical pesticides, herbicides, or synthetic fertilizers. ICEA certification. Agroecological practices on small plots. Indigenous plants interspersed with commercial crops. Native floral and fauna preserved. Circular economy: wine cellar in Camporeale, processing area in Fargione.
Member of Addiopizzo — anti-mafia movement. Addiopizzo logo on all products. First and only Slow Food Community of Change. Food forest on 5 hectares of land confiscated from mafia in Partinico. Partnership with Ithaca Salesian community and "Jonathan" project for at-risk youth. Collective work including people with social or physical disadvantages.
Natural Expression & Collective Craft
At Valdibella, the cellar philosophy is one of natural expression with minimal intervention — a commitment to producing wines that are bright, fresh, and elegant, that express the terroir of the Valle del Belice with clarity and honesty, and that reflect the collective effort of the cooperative's member farmers. The wines are made with indigenous yeasts, minimal added sulfur, and no chemicals in the vineyards or cellar. The result is a range of natural wines that are vegan-friendly, environmentally conscious, and deeply connected to the land and the community from which they come. The cooperative's two main centers — a wine cellar at the headquarters in Camporeale and a processing area in Fargione — gather and process the raw materials from the producers, adding value to their work and connecting them to agroecology markets that respect the nature and the people of Camporeale.
The techniques are minimal, respectful, and deeply informed by the cooperative's commitment to organic, low-intervention winemaking:
"Kerasos" — The Nero d'Avola: The Kerasos is Valdibella's most celebrated red — the flagship Nero d'Avola that has become a calling card for the cooperative in the natural wine world and beyond. Named with a word that evokes the cherry — the fruit that defines Nero d'Avola's aromatic profile — it is a wine of extraordinary depth, dark fruit, and Mediterranean warmth that captures the essence of the Valle del Belice terroir. The grapes come from the cooperative's organic vineyards in Camporeale, hand-harvested by member farmers and fermented with indigenous yeasts. The maceration is long but gentle, extracting color and tannin while preserving the variety's natural freshness. The wine is aged in stainless steel or neutral vessels to preserve its primary fruit and authentic character. Minimal sulfur is added. In the glass, it is deep ruby-purple. The nose offers black cherry, plum, blackberry, violet, and a distinct earthy, spicy undertone. The palate is medium to full-bodied, with soft tannins, vibrant acidity, and a long, savory, slightly rustic finish. It is a wine of great personality — the quintessential expression of Sicilian red wine. Serve at 16–18°C. ~$16–$24 / ~€14–€22.
"Acamante" — The Perricone: The Acamante is Valdibella's Perricone — a wine made from 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 Valdibella who see in it a connection to the island's viticultural past and a source of wines of extraordinary authenticity. The grapes are hand-harvested by member farmers, fermented with indigenous yeasts, and aged in neutral vessels. In the glass, it is deep ruby with a gentle haze. The nose offers wild cherry, plum, earth, herbs, and a hint of spice. The palate is medium-bodied, with rustic tannins, lively acidity, and a long, savory, mineral finish. It is a wine of the table — perfect with grilled meats, wild boar, or aged Pecorino. Serve at 16–18°C. ~$16–$24 / ~€14–€22.
"Agape" — The Nerello Mascalese: The Agape is Valdibella's Nerello Mascalese — a wine made from a variety more commonly associated with the volcanic slopes of Mount Etna but that finds a unique and compelling expression in the hills of Camporeale. Nerello Mascalese is a variety of remarkable elegance, bright red fruit, and mineral complexity — a grape that thrives in poor soils and high altitudes, producing wines of extraordinary finesse and longevity. The grapes are hand-harvested, fermented with indigenous yeasts, and aged in neutral vessels. In the glass, it is pale ruby with a gentle haze. The nose offers red cherry, wild strawberry, rose petal, violet, and a distinct mineral, earthy undertone. The palate is light to medium-bodied, with silky tannins, vibrant acidity, and a long, elegant, mineral finish. It is a wine of finesse — perfect with light pasta, poultry, or soft cheeses. Serve at 14–16°C. ~$18–$26 / ~€16–€23.
"Ariddu" — The Grillo: The Ariddu is Valdibella's Grillo — a white wine of crystalline purity, distinct minerality, and Mediterranean freshness that captures the coastal influence of the Valle del Belice. Named with a Sicilian term that evokes the dry, sun-baked character of the land, it is a white of remarkable personality and depth that proves Grillo can produce wines of both delicacy and power. The grapes are hand-harvested by member farmers, gently pressed, and fermented with indigenous yeasts at cool temperatures. The wine is aged on its lees in stainless steel, developing texture, complexity, and a distinct savory depth. 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, saline note. The palate is crisp, medium-bodied, with vibrant acidity, a slightly textured mouthfeel, and a long, clean, mineral finish. It is the ultimate Mediterranean white — perfect with seafood, grilled fish, or simply with good bread and olive oil. Serve well chilled at 8–10°C. ~$14–$20 / ~€12–€18.
"Isolano" — The Catarratto Extra Lucido: The Isolano is Valdibella's Catarratto Extra Lucido — a wine made from a specific biotype of Catarratto known for its extra-lucid, almost translucent berries and its ability to produce wines of remarkable freshness and aromatic intensity. It is a wine that explores the diversity within Sicily's most widely planted white variety, showcasing a biotype that is prized for its elegance and finesse. The grapes are hand-harvested, gently pressed, and fermented with indigenous yeasts. The wine is aged in stainless steel. In the glass, it is pale straw with greenish reflections. The nose offers citrus, green apple, white flowers, almond, and a hint of herbal freshness. The palate is light to medium-bodied, with crisp acidity, a clean, mineral finish, and a subtle, almost ethereal quality that sets it apart from more common Catarratto expressions. Serve well chilled at 8–10°C. ~$14–$20 / ~€12–€18.
"Munir" — The Catarratto Comune: The Munir is Valdibella's Catarratto Comune — the classic expression of Sicily's most widely planted white grape, a wine of body, structure, and savory complexity that forms the backbone of the cooperative's white wine portfolio. Catarratto Comune is the traditional biotype of the variety — the one that has been cultivated in Sicily for centuries, adapted to the local conditions, and capable of producing wines of remarkable authenticity and everyday pleasure. 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.
"Ninfa" — The Catarratto Macerato: The Ninfa is Valdibella's skin-contact orange wine — a wine made by macerating Catarratto on its skins, creating a wine of deep amber hue, extraordinary textural complexity, and a unique savory, tannic character that challenges expectations and expands the boundaries of what Sicilian white wine can be. Named after the nymphs of Greek mythology — fitting for a wine that seems to possess an otherworldly, transformative quality — it is a wine of remarkable depth and intrigue. The grapes are hand-harvested, destemmed, and fermented with indigenous yeasts with extended skin contact. The maceration extracts color, tannin, and phenolic compounds from the skins, transforming the white grape into a wine of extraordinary complexity. In the glass, it is deep amber — alive, unfiltered, authentic. The nose offers dried apricot, orange peel, honey, Mediterranean herbs, and a distinct mineral backbone. The palate is textured, tannic, and deeply satisfying — medium to full-bodied, with vibrant acidity, a gripping tannic structure, and a long, savory, almost saline finish. It is a wine of great personality — perfect with roasted vegetables, spicy cuisine, aged cheeses, or rich seafood. Serve at 12–14°C. ~$18–$26 / ~€16–€23.
"Sulle Bucce" — The Grillo Macerato: The Sulle Bucce — "On the Skins" — is Valdibella's skin-contact Grillo, an orange wine that takes the variety's natural freshness and minerality and adds layers of texture, tannin, and phenolic complexity through extended maceration. It is a wine that proves Grillo, when allowed to express itself through skin contact, can produce wines of both Mediterranean warmth and profound depth — a wine that bridges the gap between white and red, between freshness and structure. The grapes are hand-harvested, destemmed, and fermented with indigenous yeasts with extended skin contact in neutral vessels. The result is a wine of deep golden-amber color, with notes of apricot, peach, dried flowers, honey, and a distinct mineral, saline backbone. The palate is textured, tannic, and deeply satisfying — full-bodied, with vibrant acidity, a gripping structure, and a long, savory, mineral finish. It is a wine for contemplation — perfect with rich, flavorful dishes, aged cheeses, or simply for sipping as the sun sets over the Sicilian hills. Serve at 12–14°C. ~$18–$26 / ~€16–€23.
"Spumante Senza Solfiti" — The Sulfite-Free Sparkling: The Spumante Senza Solfiti is Valdibella's sulfite-free sparkling wine — a wine of remarkable purity and joyful energy that represents the cooperative's commitment to producing wines with the absolute minimum of intervention. Made using the ancestral method — bottling the must before fermentation is complete, allowing the remaining sugars to ferment naturally in the bottle with indigenous yeasts — it is a wine that captures the spontaneous, living character of natural winemaking. No sulfur is added at any stage. The result is a wine of crystalline clarity and effervescent charm: 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 collective effort. Serve well chilled at 6–8°C. ~$16–$22 / ~€14–€20.
Vessels & Ageing: Valdibella works primarily with stainless steel tanks — a choice that reflects the cooperative's commitment to preserving the natural freshness, purity, and primary fruit character of its 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. The wines are aged in steel 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. The cooperative also uses neutral vessels for some wines, allowing for gentle micro-oxygenation without adding wood flavors. All wines are made with indigenous yeasts, minimal added sulfur, and no chemicals in the vineyards or cellar. The focus is always on preserving the authentic flavors of Sicily's unique terroir and the collective effort of the cooperative's member farmers.
"Kerasos" — "100% Nero d'Avola — Hand-Harvested from Organic Vineyards in Camporeale, Indigenous Yeast Fermentation, Aged in Stainless Steel, Minimal Sulfur, Vegan — The Soul of Sicilian Red Wine"
The Kerasos is Valdibella's most celebrated and distinctive wine — the flagship Nero d'Avola that encapsulates everything the cooperative believes about organic farming, natural winemaking, collective effort, and the transformative power of agriculture as a force for social and environmental justice. It is not merely a red wine; it is a testament to the beauty of Nero d'Avola when grown organically and made naturally, the courage of 30+ farmers who joined together to create something greater than themselves, and the enduring magic of wines that honor the land and the community without excessive intervention.
The name "Kerasos" evokes the cherry — the fruit that defines Nero d'Avola's aromatic profile, the symbol of Sicily's rich agricultural heritage, and the essence of the Valle del Belice terroir. The grape is Nero d'Avola, the king of Sicilian reds, a variety that has adapted over centuries to the island's warm, dry climate and that produces wines of remarkable depth, color, and tannic structure. The vineyard is farmed organically by Valdibella's member farmers in Camporeale, in the Valle del Belice — a valley of rolling hills, ancient olive groves, and vineyards that stretches toward the Mediterranean Sea.
The viticulture is certified organic and governed by the cooperative's Biodiversity Charter. No chemical pesticides, no synthetic herbicides, no artificial fertilizers. Every producer's land is grown using agroecological practices: intercropping, agroforestry, mulching, cover cropping, water storage, and natural pest control management. The fields are nurtured and defended through targeted soil fertility and foliage management actions with very low environmental impact. The harvest is entirely manual, with rigorous selection of only the healthiest, most concentrated bunches — each one picked by the hands of farmers who are also members, partners, and stakeholders in the cooperative's success.
In the cellar, the grapes are destemmed and fermented with indigenous yeasts — no commercial yeasts, no enzymes, no additives. No chemicals are used in the cellar. The maceration is long but gentle, extracting color and tannin while preserving the variety's natural freshness and preventing excessive extraction. The wine is aged in stainless steel or neutral vessels — preserving purity, preventing oxidation, and allowing the primary fruit and mineral character to shine. Minimal sulfur is added — only what is necessary to ensure stability without masking the wine's natural character. The result is a wine that is vegan-friendly, environmentally conscious, and deeply connected to the land and the community from which it comes.
In the glass, it is deep ruby-purple — alive, vibrant, authentic. The nose is intense and evolving: black cherry, plum, blackberry, violet, and a distinct earthy, spicy undertone that speaks of the clay and limestone soils of the Valle del Belice. There are notes of Mediterranean herbs, a hint of smoke, and a subtle mineral quality that adds depth and intrigue. The palate is medium to full-bodied, with soft tannins, vibrant acidity, and a long, savory, slightly rustic finish that lingers for minutes. It is a wine of great personality — a wine that proves Nero d'Avola, when grown organically and made naturally, can produce reds of both immediacy and depth, of both pleasure and intellectual challenge.
The Kerasos is a wine of the table — it pairs beautifully with rich pasta dishes, grilled meats, wild boar ragù, mature Pecorino, or simply with good bread and olive oil. Serve at 16–18°C. It will reward 3–5 years of cellaring, developing more earthy, leathery, and dried herb complexity. Every bottle is a testament to the power of collective action, the beauty of organic viticulture, and the enduring magic of wines that honor the land, the people, and the community without excessive intervention. ~$16–$24 / ~€14–€22.
The Valdibella Range
Valdibella's 30+ member farmers produce an organic, natural portfolio from 50 hectares of vineyard in Camporeale, Valle del Belice, Sicily. All wines are estate-grown by member farmers, hand-harvested, and made with indigenous yeasts. No chemicals in vineyards or cellar. Minimal added sulfur. Vegan-friendly. The portfolio includes reds, whites, orange wines, and a sulfite-free sparkling — each one an honest expression of Sicilian terroir and the cooperative's commitment to social and environmental justice. Annual production: approximately 130,000 bottles. Prices are approximate and in USD/EUR.
Valdibella produces approximately 130,000 bottles annually from 50 hectares of organic vineyard in Camporeale, Valle del Belice, Sicily. All wines are made with indigenous yeasts, minimal added sulfur, and no chemicals in vineyards or cellar. The cooperative also produces wheat and pasta (including from the ancient Timilia variety), almonds and oil, vegetables and legumes, pâtés, creams, and juices. All products bear the Addiopizzo logo, certifying they are mafia-free. Contact the cooperative directly at info@valdibella.com or visit www.valdibella.com for availability. The cooperative is located at Via Belvedere, 91, 90043 Camporeale (PA). Visits by appointment.