Cantina Foraci, Sicily

Originally, the Sicilian Foraci family produced grape must, starting in 1936. Must concentrate is traditionally used for juice production and also in winemaking to increase sugar levels. Over the years, the must producer became a wine producer and one of Sicily’s most modern businesses. The third generation now devotes itself to winegrowing, using modern technology but always with a passion for authentic wines. The winery has produced organic wines since 1992, from grapes grown on two estates of its own in the hinterland of Mazara. Its philosophy sounds ambitious: “We want every glass of wine to reflect our culture and history.” Judge for yourself whether the Foracis have succeeded.