Cantina FunaroA Sip of Nature
Three generations, three siblings, 60 hectares in the heart of western Sicily. Organic certified since 2011, native varieties, solar-powered cellar, and an unfiltered range that captures the essence of the Valle del Belice.
From three generations to three siblings—how the Funaro family transformed a farming estate into an eco-sustainable winery.
The story of Cantina Funaro begins with a family farm that has been running for three generations in the heart of Sicily's Valle del Belice. The entrepreneurial project headed by siblings Tiziana, Clemente, and Giacomo Funaro began in 2003, when they decided to capitalize on the grapes grown in their family's vineyards and embark on a new path made of love for their land and the desire to enhance its resources [^317^][^320^].
The winery is situated in the province of Trapani, between the towns of Salemi and Santa Ninfa, in an area specialized in wine production located from 150 to 450 meters above sea level. The commercial farm extends for 85 hectares of farmland, divided between vineyards (60 hectares), olive orchards (15 hectares), and various crops including vegetable gardens and fruit trees [^318^][^366^].
Since 2011, all Funaro labels have boasted organic certification. The company follows sustainable agricultural practices that prioritize respect for the environment and eco-friendly behaviors. They utilize solar power for their energy needs and natural clay treatments to maintain their vines. The quality of their wines is the result of the care and dedication with which the company follows the entire production cycle, taking care of their grapes following the rhythm of nature [^316^][^319^][^321^].
In 2021, they introduced three unfiltered labels—Perricone, Inzolia, and macerated Zibibbo—pushed by their strict organic philosophy and aiming to best express the characteristics of native grape varieties. These wines are pure, fermented without the use of selected yeasts, and bottled unfiltered to keep the product intact [^316^].
"A Sip of Nature"—organic viticulture, solar power, spontaneous fermentation, and less than 100mg/l total sulfur.
Cantina Funaro's philosophy is encapsulated in their slogan "A Sip of Nature" (Un Sorso di Natura). All their wines are produced according to quality standards of excellence, following the dictates of modern agriculture that never strays from the assumption of eco-sustainable behavior. They firmly believe that modern agriculture cannot be separated from a deep sense of responsibility and respect for the environment [^316^][^319^].
All Funaro wines contain less than 100 mg/l of total sulfur dioxide, well below the amount allowed by Italian regulations for conventional wines. This commitment to low sulfur is part of their broader organic philosophy. The winery is a leader in sustainability, utilizing solar power and natural clay treatments to maintain their vines [^316^][^317^].
For their unfiltered range, they take this philosophy further: grapes are fermented spontaneously without the use of selected yeasts. The Inzolia comes from the family's oldest vineyard in Salemi, at an altitude of about 150 meters, with silty-clay soil rich in organic matter. After a brief cryo-maceration, it undergoes spontaneous fermentation in stainless steel, followed by six months of maturation on lees [^316^].
The Zibibbo is grown in the Santa Ninfa area at about 400 meters altitude on calcareous-gypsum hillside soils. It undergoes spontaneous fermentation with 5 days of skin maceration at controlled temperature, then remains on the lees for about six months. The Perricone follows a similar protocol—spontaneous fermentation, 5 days maceration, 6 months on lees, bottled unfiltered with its intense ruby color and violet reflections [^316^][^349^].
<100mg/l SO2
Solar Powered
The Valle del Belice—volcanic soils, gypsum hills, and the warmth of western Sicily between Salemi and Santa Ninfa.
Hectares of Vineyards
The winery manages 60 hectares of vineyards divided between the areas of Salemi (around 150-200m altitude, silty-clay soils rich in organic matter and rock) and Santa Ninfa (up to 450m altitude, hillside calcareous-gypsum soils with clay). The remainder of the 85-hectare farm includes 15 hectares of olive orchards and various other crops [^318^][^366^].
Meters Altitude
Vineyards are planted between 150 and 450 meters above sea level. The lower vineyards around Salemi are on rich, silty-clay soils with organic matter, while the higher Santa Ninfa vineyards are on calcareous-gypsum hillsides. This diversity allows them to cultivate different varieties optimally [^318^][^316^].
Sicilian Varieties
The focus is on native Sicilian grape varieties: Nero d'Avola, Grillo, Zibibbo, Inzolia, Perricone, and Catarratto. These varieties have adapted to the Sicilian climate over centuries and express the true character of the Valle del Belice terroir [^317^][^316^].
From classic DOC wines to the unfiltered range—organic expressions of Sicily's native grapes.
Inzolia Non Filtrato
From the family's oldest vineyard in Salemi (150m altitude, silty-clay soil rich in organic matter). After a brief cryo-maceration, the grapes undergo spontaneous fermentation without selected yeasts in stainless steel. Six months on lees. Straw-yellow, slightly opalescent with light golden reflections. On the nose: pleasant fruity notes typical of the grape. On the palate: harmonious, fresh, excellent sapidity. One of the three unfiltered wines introduced in 2021 [^316^][^360^].
Zibibbo Macerato Non Filtrato
Grown in the Santa Ninfa area at 400m altitude on calcareous-gypsum hillside soils with clay. Spontaneous fermentation without selected yeasts with 5 days of skin maceration at controlled temperature. Six months on lees. A true sensory explosion—straw-yellow, slightly opalescent with faint greenish reflections. Captivating nose with extremely elegant aroma typical of Zibibbo, enhanced by cryo-maceration. Harmonious, delicate palate with excellent sapidity and freshness. Also known as Muscat of Alexandria [^316^][^337^].
Perricone Non Filtrato
From the Salemi vineyard at 200m altitude. Perricone is a historic Sicilian black grape variety. Spontaneous fermentation without selected yeasts in steel tanks with 5 days of skin maceration at 22°C. After malolactic fermentation, the wine grows on its lees for about 6 months, then bottled unfiltered. Intense ruby red, slightly opalescent with purple reflections denoting freshness. Charming fruity bouquet with notes of plum and spices typical of the grape. Fresh and harmonious with good balance between alcohol, acids, and tannins [^316^][^349^].
Passo di Luna
A distinctive white blend of Zibibbo and Inzolia—two Sicilian white grapes that are "even more fun to drink than they are to say." Certified organic, native yeast, fermented in stainless steel. Grapes picked during cooler hours of the day to retain freshness. Zibibbo lends enticing aromatics; Inzolia brings crisp freshness and hints of almonds. Notes of citrus, stone fruit, and minerality from the volcanic soils. Light-medium body with a clean, saline finish [^327^][^352^][^353^].
Pinzeri Grillo
100% Grillo, one of Sicily's most important white varieties. Certified organic, this wine shows a delicate nose offering scents of hawthorn, Mediterranean scrub, and mature white stone fruit. Made with organically farmed grapes from the Valle del Belice. Bright and fresh, it captures the sunny character of Sicily while maintaining the balance and acidity that Grillo is known for. Aged in stainless steel to preserve purity [^339^][^332^].
Omnis Nero d'Avola
100% organic Nero d'Avola—Sicily's flagship red grape. Stainless steel aged to preserve the vibrant fruit character. Ruby red with purple hues. Very fruity bouquet with hints of red fruit, cherries, and blackberries. Rich mouthfeel with the typical acidity of Nero d'Avola that gives it good taste-olfactory persistence. Punchy raspberry and cherry flavors grounded by a mineral core and lifted by crunchy acidity. Available also in magnum [^332^][^348^].
Metodo Classico Brut / Extra Brut / Dosaggio Zero
Cantina Funaro produces traditional method sparkling wines from Chardonnay and Grillo. The range includes Brut, Extra Brut, and Dosaggio Zero (zero dosage). These sparkling wines are made using the same method as Champagne but with Sicilian grapes, offering a unique interpretation of traditional method fizz with southern Italian warmth and character [^319^][^332^].
Grillo Riserva Collezione di Famiglia
The family collection reserve—a special Grillo that represents the pinnacle of their white wine production. DOC Sicilia, organic certified. This Riserva shows the aging potential of Grillo when carefully farmed and vinified. More complex and structured than the standard Pinzeri, with additional depth from longer aging and selection of the best parcels [^332^].
Sicily's Organic Pioneer
Cantina Funaro represents a new generation of Sicilian organic wineries—one that bridges traditional farming with modern eco-sustainability. Since 2003, siblings Tiziana, Clemente, and Giacomo have transformed their family's three-generation farming estate into a model of sustainable viticulture. Their commitment goes beyond organic certification (since 2011) to include solar power, natural clay treatments, and biodiversity—vineyards surrounded by olive orchards, vegetable gardens, and fruit trees [^319^][^321^].
The introduction of their unfiltered range in 2021—Inzolia, Zibibbo macerato, and Perricone—demonstrates their willingness to embrace natural wine principles: spontaneous fermentation, no selected yeasts, no filtration, and minimal sulfur. With less than 100mg/l total SO2 across all their wines, they prove that commercial-scale production (60 hectares) can coexist with environmental responsibility. The warmth and familiarity of the best Sicilian tradition distinguish their hospitality, making Cantina Funaro not just a winery but a destination for those seeking authentic, organic Sicily [^316^][^320^].
- Three-generation family farm
- Founded 2003 by siblings Tiziana, Clemente, Giacomo
- Santa Ninfa, Valle del Belice, Trapani
- 85 hectares total (60 vineyards, 15 olives)
- Organic certified since 2011
- 150-450m altitude
- Salemi and Santa Ninfa vineyards
- Solar powered cellar
- Natural clay treatments
- Sustainable & eco-friendly
- "A Sip of Nature" philosophy
- <100mg/l total SO2 (all wines)
- Unfiltered range launched 2021
- Spontaneous fermentation (unfiltered)
- No selected yeasts (unfiltered)
- Cryo-maceration technique
- Stainless steel aging
- Native varieties: Nero d'Avola, Grillo,
- Zibibbo, Inzolia, Perricone, Catarratto
- Metodo Classico sparkling
- Family collection reserves
- Wine tourism experiences