Tonnino’s sicilian journey
written by Erika Mantovan
Organic wines for the contemporary palate: juicy, fresh, and harmonious
Amid the rolling hills between Alcamo and the Belìce Valley, in the heart of western Sicily, the Tonnino family winery is rewriting the story of organic wine. We are talking about winegrowers for three generations, the Tonnino family now cultivates about 120 hectares of organically certified vineyards. The estate is led by siblings Manfredi and Maria Tonnino, who have transformed their family property into a laboratory of agricultural experimentation, blending tradition with research.
In partnership with the University of Palermo, the company studies methods of natural integrated plant protection: local biological antagonists against pests, bee-wax–based treatments to stimulate the vines’ defenses, and molecular soil analyses to map beneficial microflora. Their goal is ambitious—to go beyond the concept of “organic” certification, defining a broader model of regenerative, responsible agriculture where every vine interacts with its ecosystem.
The rebirth of Baglio Ceuso
In 2020, Tonnino restored the historic Baglio Ceuso, a landmark of Sicilian winemaking cherished by the late Giacomo Tachis, pioneer of modern Italian oenology. Today, the baglio serves as the heart of production, powered entirely by renewable energy and equipped with gravity-flow vinification systems and water-recovery facilities. The surrounding vineyards—Costa del Pero,Pizzo di Gallo, and Passo di Contessa—represent distinct micro-terroirs. Limestone, marl, and clay alternate within a few kilometers, creating a mosaic of aromas and textures. Each parcel is vinified separately, in true Burgundian style, highlighting the unique character of each site.
“Belonging is not inherited—it’s built” is the motto that sums up Tonnino’s vision. The Sicily they portray is a land of openness, exchange, and dialogue, where native and international grape varieties coexist in harmony. Alongside Grillo, Nero d’Avola, and Zibibbo, the estate cultivates Chenin Blanc, Syrah, and Pinot Grigio, all reinterpreted through a Mediterranean lens.
“We wanted a contemporary Sicily,” says Manfredi Tonnino. “Our island has always been a crossroads of cultures—why shouldn’t it be in wine as well?”
Portfolio Tonnino & Sustainability
The Tonnino production unfolds across many families likewise: Monovarietal wines – expressing the grape and site production, the “Mediterraneo line” – the most experimental range, where international varieties become “Sicilian”: Chenin Blanc and Syrah with warm, spicy tones; Ceuso collection. Completing the portfolio are the dry Zibibbo “Triangolo di Zabib”, a surprising expression of aromatics and sea-breeze salinity, beside the Zibò Passito (sweet).
Furthermore Tonnino is part of SOStain Sicilia, the regional program certifying sustainability across the island’s wine sector. Every production phase—from vineyard management to packaging—is monitored for environmental impact. The winery uses recyclable materials, avoids herbicides, reduces CO₂ emissions, and fosters biodiversity by planting native trees among its vineyards.
What we enjoyed
Ceuso – Rosso IGP Terre Siciliane 2020
A red classic yet contemporary, full bodied but charming and well balanced. Produced in Baglio Ceuso, Calatafimi-Segesta (Trapani province) areas, it is a blend of Nero d’Avola, Cabernet Sauvignon, Merlot (each variety is fermented separately; long maceration; aged in French oak barriques for 12–14 months, followed by at least 8 months of bottle refinement). Deep ruby color with garnet highlights. The bouquet opens slowly, revealing layers of ripe black cherry, dark tobacco, Mediterranean herbs, and graphite. On the palate it is dense, elegant, and finely balanced: the tannins are well-integrated, supported by lively acidity and a perfectly preserved fruit core. The finish is long and balsamic with a final touch of cocoa. (94)
Tonnino – Pinot Grigio Ramato “Pizzo di Gallo” IGP Terre Siciliane 2024
A luminous and expressive skin-contact white, produced in Contrada Pizzo di Gallo, near Alcamo (Trapani province), at 300–350 meters above sea level. Made from 100% Pinot Grigio, with a short, cool skin maceration, fermentation in stainless steel, and ageing on the lees for four months. Brilliant copper color with subtle orange reflections. The nose unfolds with pink grapefruit, wild herbs, and a trace of sea salt. On the palate it is lithe yet structured, marked by a vibrant saline edge that stretches the sip and underscores its freshness. The finish is clean, citrus-tinged, and delicately mineral, leaving an impression of balance and clarity. (93)
Tonnino – “Triangolo di Zabib” Zibibbo Terre Siciliane IGP 2024
A daring interpretation of Zibibbo in a dry version, produced from 100% Zibibbo (Muscat of Alexandria) grown on hillside vineyards near Alcamo, where limestone soils and sea breezes shape its aromatic purity. Fermented in stainless steel at controlled temperature and aged briefly on fine lees to preserve tension and finesse. Pale straw yellow with golden glints. The bouquet is intensely aromatic yet precise, offering notes of orange blossom, citron peel, jasmine, and a hint of caper leaf. On the palate, it is vibrant, sapid, and surprisingly taut, balancing floral exuberance with mineral energy. The finish is long, dry, and slightly saline. (93)