Cantina Funaro is a family-owned, organic winery located in the Belice Valley, between Santa Ninfa and Salemi in Trapani, Sicily. Founded in 2003 by siblings Tiziana, Clemente, and Giacomo Funaro, the estate builds on three generations of family viticulture, transforming their vineyards into a modern, eco-sustainable operation. Spanning 85 hectares at 150–450 meters above sea level, the estate includes 60 hectares of vineyards, 15 hectares of olive groves, and areas for arable crops, vegetables, and environmental compensation. The winery, completed in 2011 and expanded in 2018, produces around 200,000 bottles annually, all certified organic since 2011 (Bio certification).

Funaro cultivates native Sicilian varieties like Inzolia, Catarratto, Grillo, Zibibbo, Nero d’Avola, and Perricone, alongside international grapes such as Chardonnay, Müller Thurgau, Syrah, Merlot, and Cabernet Sauvignon. Grapes are hand-harvested to preserve quality, grown in organic-rich, clay-limestone, and marl soils, with water bodies ensuring irrigation during dry years. Winemaking, led by oenologist Rosario (Sasà), emphasizes minimal intervention, using indigenous yeasts and no filtration for select cuvées. Wines are aged in French and American oak barrels or stainless steel, with a dedicated 15°C cellar for their Classic Method Sparkling Wine (sur lies).