It was in the 1930s when Vincenzo Giardina Papa, who had emigrated to America when he was very young, decided to return to his homeland. His return to Sicily and the fact that he missed, more than anything else, the typical dishes of the island’s gastronomic tradition led him to open a small tavern in Piraino, in the province of Messina.
This is the beginning of the story of the Amato winery: following in Vincenzo’s footsteps, his son-in-law Rosario Amato founded a winery in 1958 in Contrada S. Ignazio in Piraino. Here is where the company, in a larger, more modern and technological version, is still based today.
The results obtained, which are the fruit of the passion and dedication with which Rosario devotes himself to his work, led him over the years to expand the winery by purchasing some wooden barrels and concrete tanks.
In the 1980s, it was the turn of his son Salvatore, driven by the same dedication as his father and the same desire to improve the cellar, enriching it with avant-garde winemaking equipment.
Today Salvatore is supported in the management of the company by his family, especially by his son Rosario, who continues the tradition as an oenologist, with a careful mind, new ideas and a lot of energy.
“We are the custodians of the extraordinary natural resources that our land offers us, our mission must be to strive to bequeath them to future generations.”
Authenticity, territoriality and sustainability are what guide us every year in the selection of the healthiest grapes, in the meticulous work in the cellar, in the production of all our wines.
The long experience and the desire to always do better represent the essence of our production, which is based on quality The ingredients of our wines are: sun, air, water, earth and deep knowledge.
Sustainability in the vineyard
The cultivation carefully follows the principles of organic viticulture.
We recycle everything that nature gives us, such as vegetable and animal waste, which allow us to preserve the fertility of the soil while avoiding the use of chemical fertilizers.
We do not use synthetic chemicals, which not only have a negative impact on human health but also lead to a significant reduction in biodiversity. To improve soil fertility, we use green manure based on legumes and grasses.
We have been practicing organic farming since 2011, and since 2015 we have decided to certify our wines, for greater transparency towards our customers.
Sustainability in the cellar
We are always committed to sustainability.
The structure of the cellar was built with the use of insulating material, which allows us to keep the environment cool at all times with considerable savings on cooling energy. A power factor correction system allows us to eliminate the waste of electricity and at the same time we produce green energy thanks to a photovoltaic system.
Thanks to these efforts, we have reduced consumption by 40% since 2016.
During the harvest period, picking begins before dawn to preserve the aromas of the grapes and reduce the consumption of refrigeration of musts and grapes.
Our bottles are lighter, we have reduced their weight and thus reduced emissions from the glass production process and transport.
Day after day, year after year, we look for new ways to be greener.