Azienda Agricola Naturale

Natural: the name of the sign draws the silhouette of Trinacria and already in the graphic impact of this logo the whole project of the two eclectic partners is summed up. Simone Sabaini, creator mind behind the Sabadì company, and Giusto Occhipinti, owner of Azienda Agricola COS, have combined their personal vision of food and wine and their respective entrepreneurial strengths to create, in 2009, an exciting journey of shared passions. Thus was born Azienda Agricola Naturale, a deeply Sicilian expression of goodness and research in the field of aromatised wines.
Naturale represents a union of experiences. Sabadì is the brand that interprets the excellence of a gastronomy dedicated to sweetness: organic Modican chocolate, elaborated with selected ingredients and protagonist of a range of refinements, within what are the first and only specially made cellars in the world; nougats with dried fruit of the territory with denomination and candies cooked on direct fire and cut by hand; the organic preparations, finally, for the realisation of do-it-yourself drinks. It is based in the municipality of Modica, in the province of Ragusa. COS is the Vittoria winery, also in the extreme south-eastern tip of the island, and Sicily's only DOCG: founded in 1980 by Giambattista Cilia, Giusto Occhipinti and Cirino Strano, it now extends over 40 hectares under vine and is the protagonist of Frappato, the native black berry grape that is the flagship of the denomination, and of the revival of amphora vinification. The soils, with their peculiar mix of limestone, silica, clay and tuff, rise up to 250 metres above sea level: the Mediterranean has a decisive influence on the ripening of the grapes, which are cultivated according to the principles of the biodynamic approach.
Azienda Agricola Naturale is dedicated to the production of Vermouths in which the protagonist is the wine, starting precisely from grapes that are certified organic and vinified without the use of synthetic chemicals or invasive manipulations: spontaneous fermentation using only indigenous yeasts and maceration on the skins are enriched by infusions based only on natural botanicals. Moscato passito, Nero d'Avola and Cerasuolo di Vittoria are the base wines that give rise to the first three labels presented, while the selected aromas speak intensely Sicilian: jasmine and elderflower, nepetella, chamomile and rhubarb, gentian and cinchona, and of course the world of citrus fruits, including citron and orange. Azienda Agricola Naturale sets a new quality standard in the field of aromatised wines.