


Territory
RESOURCE
Protection and protection of the territory

Sicilian wine
heritage

Recovery and enhancement activities
The Terroir of Firriato
TerritoryConsistent with the principles of sustainability, Firriato has set itself the goal of enhancing the territory in which it operates, through the recovery of ancient structures that pre-existed its foundation, inserted within its Terroirs. The company has initiated restoration work, aimed at recovering the seventeenth-century beam of SorÃŽa in the countryside of Trapani and the recovery of an old farmhouse / Palmento in Contrada Verzella, near Castiglione di Sicilia. This is how, in 2015, the two wine resorts of the company were born: Baglio SorÃŽa and Cavanera Etnea, granite testimony of the historical and architectural research underlying the recovery of these ancient structures, inextricably linked to the world of agriculture.

The Terroir of Firriato
RESOURCEConsistent with the principles of sustainability, Firriato has set itself the goal of enhancing the territory in which it operates, through the recovery of ancient structures that pre-existed its foundation, inserted within its Terroirs. The company has initiated restoration work, aimed at recovering the seventeenth-century beam of SorÃŽa in the countryside of Trapani and the recovery of an old farmhouse / Palmento in Contrada Verzella, near Castiglione di Sicilia. This is how, in 2015, the two wine resorts of the company were born: Baglio SorÃŽa and Cavanera Etnea, granite testimony of the historical and architectural research underlying the recovery of these ancient structures, inextricably linked to the world of agriculture.

Protection and protection of the territory

Sicilian wine
heritage

Recovery and enhancement activities
Baglio SorÃŽa
TerritoryThe baglio is a building that contains the courtyard or courtyard. In the Sicilian territory, the baglio (bagghiu, in the local dialect) is a fortified farm with a large courtyard. The fortification of the walls is linked to the need for protection deriving from the phenomenon of banditry
The etymology of the word appears uncertain, however it is possible to consider two hypotheses:
âĒ derivation from the late Latin ballium (courtyard surrounded by tall buildings or walls);
âĒ derived from the Arabic bahah (courtyard)
In more recent times, in Sicily, baglio indicates the internal courtyard of the masserie (farms), while in the province of Trapani it has taken on the meaning of “fort”, without ever assuming the connotations of a castle.
The birth of the baglio coincides with the phenomenon of the “colonization” of vast internal areas, abandoned and uncultivated, of Sicily, by the local nobles (the “barons”), between the sixteenth and eighteenth centuries. Spain, which at the time dominated Sicily, requiring large quantities of cereals, had established the granting of a “repopulation license” (the Licentia populandi), through which the Sicilian nobles even came to found real villages in the surroundings of the original building.
Typical beams differ between:
âĒ Bagli owners (1500-1700)”: first generation of the Bagli
âĒ Bagli peasants (1800)”: second generation of the Bagli
Baglio SorÃŽa was born in 1600 as a master Baglio, and then changed its function, becoming a peasant Baglio in the period of the Unification of Italy, going through 4 centuries of history.
The baglio is the expression of a geo-economic organization linked to the fiefdom or the large estate, it was a large farm inhabited not only by the landowners themselves, but also by the peasants who worked there all year round or seasonally. It was therefore equipped with numerous lodgings, but also with stables and deposits for crops.
The beams arise almost systematically near water sources and in dominant positions, from where it is easy to control the territory. The baglio was above all an expression of large-scale cereal-type large estates.
Baglio is, indeed, in accordance with the Arabic etymological origin, “the central courtyard” bordered by buildings; here, sheltered from external events, the work activities took place. The various work environments overlooked this large central space:
âĒ shelters for tools and carts
âĒ stables for beasts of burden, peasants’ accommodation
âĒ house of the lord
âĒ warehouses for grains
âĒ the grinder.
The beam underwent a profound evolution with the emergence of new social instances that brought renewed crop arrangements. The unity of Italy led to the formal delegitimization of the landed nobility and opened the stage of the Sicilian economy to an enterprising bourgeoisie, mostly “transplanted”. This was the age of the English Woodhouse, Withaker, Hopps, Ingham, Pyne and… of the Florio, originally from Calabria. The large estates, without however disappearing, left room for the development of non-cereal crops much appreciated by the foreign market, such as citrus groves, vineyards and olive groves. The direct corollary of the cultural “innovation” was, on the architectural and economic level, the birth of a “second generation” of bagli.
Cavanera Etnea
TerritoryThe millstone, in the Etna region, thus had a social and political importance, as well as an economic one. Each vineyard owned was equipped with a rural construction including the home for the owner’s family and a millstone, for the transformation of the grapes produced. A peculiar feature in the manufacture of the Etna millstone is the use of lava stone.
With the harvest, the grapes were harvested by teams of workers called “crews”. The crew consisted of men, women and boys.
The vinnignaturi harvested the grapes by placing them in baskets, built with intertwined reeds and chestnut rods (a variety typical of the floral context of the Etna area) which, when filled, were carried on the shoulders of the caricaturos to the millstone.
In the Palmento di Cavanera the grapes were unloaded using the staircase and the front windows in the first room (the one where there is now the long desk) and then a first pressing was performed with the feet. Here they went up the stairs and, through a window, unloaded the grapes into the track: a large and low lava stone basin, where there were some workers (pistaturi) who stepped on it with bare feet. The pistaturi, with small rhythmic steps and hands behind their backs, performed a sort of circle, singing typical harvest folk songs.
The must obtained from the pressing carried out with the feet through narrow channels in lava stone (cannedda), flowed into another underlying tank, called ‘ricivituri’, built with slabs of lava stone.
It is interesting to underline how the different pressings made with the feet involved the initial use of women and children for a sort of “soft pressing”, whose must was destined for the best wines, and then moving on to the heavier big men to have more incisive pressings. .
In the ricivituri fermentation took place in contact with the skins and the stalks which lasted, depending on the type of wine and the area, from a minimum of 24 hours to a maximum of 3-4 days.
With the racking, from the ricivitÃđri, again through a circuit of stone channels, the fermenting must was made to flow into the vat, another lava stone basin, or directly into the barrels that were located in another room adjacent to and below the millstone; a place 3.5-4 m lower than the millstone, known as the pantry, or the cellar.
Following the pressing carried out with the feet, the already pressed bunches were collected by building a kind of cylinder of 1.50-2.00 meters in diameter, held together with intertwined willow branches *. This “cylinder” was placed in a further tank, under the final part of the press (left)
At this point the donkey, helped by the workers, began to turn the screw (on the right), activating the system that would have raised the right side and lowered the left one, giving strong pressure and giving a further press to the grapes already pressed with the feet.
The must thus obtained was placed in the “ricivituri” to join the other or put in another tank to ferment with the pomace and the stalks.
After fermentation, after racking into barrels, the remaining pomace was further pressed with the same method mentioned above, extracting the wine thus obtained to the last drop.
Baglio SorÃŽa
TerritoryThe original Baglio consisted of the main house, the warehouses, the workshops for craftsmanship and some peasant houses. The Di Gaetano family has decided to enhance this place, guardian of the Sicilian agricultural civilization, by carrying out a project for the recovery and hotel enhancement of the entire complex, giving life to the Resort & Wine Experience. Harmony is the hallmark of this place, refined but authentic, respectful of the history that generated it. The strong link with wine and the civilization of the vine has remained almost intact. The agricultural area, a symbol of the excellence of Sicilian wine, is also a place where conviviality is celebrated, through wine and good food. The rhythms of the work follow the trend of the seasons and of the cultivation activities, between the rows of vines and the olive groves that descend towards the road. Spending a stay at Firriato’s Resort & Wine Experience allows all wine lovers to come into direct contact with the protagonists, the philosophy, the way of being and the production style of the company.
The Resort & Wine Experience of Baglio SorÃŽa contains that concept of authentic terroir, so dear to the Di Gaetano family, which will be revealed in a complete, fascinating and instructive way in the eyes of visitors. A more unique than rare opportunity to experience the Firriato universe live, participating in the activities on the various vineyards, witnessing the various processes that, from the budding of the plants, to the harvesting of the bunches.
The baglio is a building that contains the courtyard or courtyard. In the Sicilian territory, the baglio (bagghiu, in the local dialect) is a fortified farm with a large courtyard. The fortification of the walls is linked to the need for protection deriving from the phenomenon of banditry
The etymology of the word appears uncertain, however it is possible to consider two hypotheses:
âĒ derivation from the late Latin ballium (courtyard surrounded by tall buildings or walls);
âĒ derived from the Arabic bahah (courtyard)
In more recent times, in Sicily, baglio indicates the internal courtyard of the masserie (farms), while in the province of Trapani it has taken on the meaning of “fort”, without ever assuming the connotations of a castle.
The birth of the baglio coincides with the phenomenon of the “colonization” of vast internal areas, abandoned and uncultivated, of Sicily, by the local nobles (the “barons”), between the sixteenth and eighteenth centuries. Spain, which at the time dominated Sicily, requiring large quantities of cereals, had established the granting of a “repopulation license” (the Licentia populandi), through which the Sicilian nobles even came to found real villages in the surroundings of the original building.
Typical beams differ between:
âĒ Bagli owners (1500-1700)”: first generation of the Bagli
âĒ Bagli peasants (1800)”: second generation of the Bagli
Baglio SorÃŽa was born in 1600 as a master Baglio, and then changed its function, becoming a peasant Baglio in the period of the Unification of Italy, going through 4 centuries of history.
The baglio is the expression of a geo-economic organization linked to the fiefdom or the large estate, it was a large farm inhabited not only by the landowners themselves, but also by the peasants who worked there all year round or seasonally. It was therefore equipped with numerous lodgings, but also with stables and deposits for crops.
The beams arise almost systematically near water sources and in dominant positions, from where it is easy to control the territory. The baglio was above all an expression of large-scale cereal-type large estates.
Baglio is, indeed, in accordance with the Arabic etymological origin, “the central courtyard” bordered by buildings; here, sheltered from external events, the work activities took place. The various work environments overlooked this large central space:
âĒ shelters for tools and carts
âĒ stables for beasts of burden,
peasants’ accommodation
âĒ house of the lord
âĒ warehouses for grains
âĒ the grinder.
The beam underwent a profound evolution with the emergence of new social instances that brought renewed crop arrangements. The unity of Italy led to the formal delegitimization of the landed nobility and opened the stage of the Sicilian economy to an enterprising bourgeoisie, mostly “transplanted”. This was the age of the English Woodhouse, Withaker, Hopps, Ingham, Pyne and… of the Florio, originally from Calabria. The large estates, without however disappearing, left room for the development of non-cereal crops much appreciated by the foreign market, such as citrus groves, vineyards and olive groves. The direct corollary of the cultural “innovation” was, on the architectural and economic level, the birth of a “second generation” of bagli.

Cavanera Etnea
TerritoryHere the workers carried out their productive activities living in communities, inside housing complexes made of austere manor houses, with the presence of frugal shelters for animals and structures with millstones for the transformation of the grapes that have always witnessed the cultivation of the vine on the slopes of the volcano. In 2009, Firriato recovered one of these typical Etna housing complexes, with an ancient millstone attached, resulting from its restoration into a small but modern wine cellar for processing the grapes that are grown in the vineyards surrounding the Cavanera Etnea Resort. The recovery of the complex was carried out by carrying out a restoration that has not affected the morphology of the rooms. Nothing is inappropriate, harmony is the hallmark of a meticulous recovery work, respectful of the history that generated it. The old millstone, dating back to 1700, has been restored to its former glory, with the wooden pressing system, the containment tanks, all carved into the rock and the terracotta drains dug into the hard basalt. This precious relic of material culture linked to the civilization of wine on Etna is a living testimony of a history that Firriato has recovered and brought to new life, to pass it on to future generations.
The millstone, in the Etna region, thus had a social and political importance, as well as an economic one. Each vineyard owned was equipped with a rural construction including the home for the owner’s family and a millstone, for the transformation of the grapes produced. A peculiar feature in the manufacture of the Etna millstone is the use of lava stone.
With the harvest, the grapes were harvested by teams of workers called “crews”. The crew consisted of men, women and boys.
The vinnignaturi harvested the grapes by placing them in baskets, built with intertwined reeds and chestnut rods (a variety typical of the floral context of the Etna area) which, when filled, were carried on the shoulders of the caricaturos to the millstone.
In the Palmento di Cavanera the grapes were unloaded using the staircase and the front windows in the first room (the one where there is now the long desk) and then a first pressing was performed with the feet. Here they went up the stairs and, through a window, unloaded the grapes into the track: a large and low lava stone basin, where there were some workers (pistaturi) who stepped on it with bare feet. The pistaturi, with small rhythmic steps and hands behind their backs, performed a sort of circle, singing typical harvest folk songs.
The must obtained from the pressing carried out with the feet through narrow channels in lava stone (cannedda), flowed into another underlying tank, called ‘ricivituri’, built with slabs of lava stone.
It is interesting to underline how the different pressings made with the feet involved the initial use of women and children for a sort of “soft pressing”, whose must was destined for the best wines, and then moving on to the heavier big men to have more incisive pressings.
In the ricivituri fermentation took place in contact with the skins and the stalks which lasted, depending on the type of wine and the area, from a minimum of 24 hours to a maximum of 3-4 days.
With the racking, from the ricivitÃđri, again through a circuit of stone channels, the fermenting must was made to flow into the vat, another lava stone basin, or directly into the barrels that were located in another room adjacent to and below the millstone; a place 3.5-4 m lower than the millstone, known as the pantry, or the cellar.
Following the pressing carried out with the feet, the already pressed bunches were collected by building a kind of cylinder of 1.50-2.00 meters in diameter, held together with intertwined willow branches *. This “cylinder” was placed in a further tank, under the final part of the press (left)
At this point the donkey, helped by the workers, began to turn the screw (on the right), activating the system that would have raised the right side and lowered the left one, giving strong pressure and giving a further press to the grapes already pressed with the feet.
The must
thus obtained was placed in the “ricivituri” to join the other or put in another tank to ferment with the pomace and the stalks.
After fermentation, after racking into barrels, the remaining pomace was further pressed with the same method mentioned above, extracting the wine thus obtained to the last drop.

The environmental impact of the structures
TerritoryThe environmental impact of the structures
TerritoryFirriato has always been characterized by its great commitment to the protection of environmental sustainability. This philosophy aimed at protecting the environment is applied not only to wine and olive production, but is an integral part of the hospitality recovery, maintenance and management policy, in terms of building sustainability. The Di Gaetano family has decided to enhance the ancient 17th century Baglio, a symbol of Sicilian agricultural civilization, by carrying out a project for the recovery and hotel enhancement of the entire complex, giving life to the Resort & Wine Experience. At the same time, Firriato, in line with its eco-friendly principles, has done its utmost to formalize the compliance of the application of best practices for the protection of environmental sustainability for accommodation facilities, certifying itself through the ISO 1221/2009 regulation (CE ) EMAS system. The certification was issued by the DNV-GL, an internationally recognized certification body. The DNV GL group is made up of 12,500 employees operating over 100 countries. Today DNV GL is considered one of the most important, prestigious and reliable certification bodies in the world.