The Vinci family has grown wine grapes since the 1960s, when its first vineyards supplied local wineries. The Timpe d’Arancio project began in 2016 to champion the area and its native varieties. In 2019 the seven hectares of vineyards were replanted with Nero d’Avola, Perricone, Catarratto Bianco Lucido and Inzolia. The estate also has around 300 olive trees. Its first harvest for its own wines was in 2021, and the first bottles reached the market in 2023, with annual production of 6,000–8,000 bottles.
The farm is entirely organic. Copper and sulphur are the only treatments used against downy and powdery mildew between May and July. Vineyard tasks, from pruning to tending the rows, are manual, apart from ploughing.
Winemaking is artisanal, without winemaking products. Grapes are hand-picked into 9 kg crates, gently crushed and macerated in their juice for 13–15 days, with no selected yeasts added. Fermentation takes place freely in amphorae or stainless steel, without temperature control; daily pump-overs provide oxygen. Extremely gentle pressing is followed by ten months of maturation in amphorae or steel, then a further five to six months in bottle.
Bottling involves minimal filtration and natural corks. The estate values the continuing life of native yeasts and the wine’s evolution until it is poured. Its wines bring together tradition and experimentation, expressing Sicily and the family’s deep connection to the land.
Timpe d’Arancio shares the vision of Evoluzione Naturale. Come and discover their stories and wines.
TIMPE D’ARANCIO — SS 188 C.da Arancio
Contact details
92017 Sambuca di S. (AG)
Tel.: +39 335 1261135
Email: michele@timpedarancio.it
Web: timpedarancio.it
