CVA Canicattì was founded in 1969 in the wake of the Sicilian peasant movement. From its early beginnings, the project has been supported by the strong belief of numerous local farmers regarding the cultural value of viticulture and wine. Since the mid-2000s, their production philosophy has focused on enological excellence: a plan of investments in technology and organization, touching all productive sectors, allowed CVA Canicattì to set new and higher quality standards for wine-making. From vineyard management to marketing strategies, the goal has always been the same: to intercept the most demanding consumers offering wines with a high oenological profile and great value for money.
The vineyards of CVA Canicattì extend over a vast territory that from the province of Agrigento reaches Palermo and Caltanissetta. The ampelographic profile of this area is perfect for growing traditional native vines such as Nero d’Avola, Grillo and Catarratto. This extreme part of Sicily, where pedoclimatic conditions vary widely within the space of a few kilometres, is characterized by a frontier viticulture developed to contend with perennial water shortages. The main quality of these territories is the exceptional organoleptic value that the differentiation of microclimates and soil-composition gives to the grapes. This diversity is an inestimable resource that brings complexity and sensory richness to each glass, expressive of the great biodiversity of this unique and immense vineyard.
In the first fifty years of its history the pursuit of quality of this true example of successful partnership has been spearheaded by three hundred independent winemakers, the cooperative’s backbone. The secret of their excellence lies in the family-run vineyards (each member farms 3 hectares on average) and in the sharing of a common product specification. Each winegrower is supported through every step of production by the cooperative’s technical staff in charge of supervising the plants’ development and issuing recommendations to obtain healthy grapes with a high organoleptic profile. In the cellar, conferment follows a detailed calendar planned around the optimal maturation-time of each variety and all vinification is performed on small batches in order to produce wines endowed with olfactory and gustatory notes of great impact, appreciated everywhere in the world for their unique regional identity.