The farm at Bosco Falconeria, located some 60 kilometers west of Palermo in the hills overlooking the Gulf of Castellammare, has belonged to the Simeti family since 1933, when it was a 12 hectare farm dedicated mainly to vineyards.
Family problems, the agricultural crisis and the 1968 earthquake resulted in a period of abandonment of the farm until in the early seventies when the farmhouse was restored as a vacation home. From then onwards summers and weekends became busier and busier. The passionate involvement of Antonio Simeti, agronomist, matched with the curiosity of his wife, Mary Taylor Simeti, who in the early ‘80’s - while exporting Sicily to the States through books and articles - began to bring back information about organic agriculture, led to a complete revival of the farm.
The vacation house returned to productivity, the property grew from the original 12 hetctares to over 17 hectares, the crops became diversified, and in 1989 - with Bosco Falconeria as its trademark - the farm obtained official organic certification.
For the last ten years Bosco Falconeria has bottled its own organic wine, organic extra virgin olive oil and has furnished fresh organic fruit and vegetables to speciality stores in Palermo and surroundings.
COMPOSITION OF THE SOIL
Calcareous / limestone
Cataratto, Nero d’Avola
METHOD AND FILOSOFY APPLIED IN THE VINEYARD
Agriculture “by subtraction”. We practice a form of organic agriculture that we define as “by subtraction”; that is, we don’t limit ourselves to substituting the synthetic products employed in conventional agriculture with those allowed in an organic regime, but we try to intervene as little as possible so as not to disturb the natural equilibrium of plants, soil and animal life. For the vegetables we use neither cold frames nor artificial mulching, and in the olive groves and the vineyards we do our best to adopt sustainable methods: limited mechanical cultivation, biodegradable cords for tying up the vines, reintroduction where possible of traditional forms of pruning.
METHOD AND FILOSOFY APPLIED DURING THE WINE MAKING PROCESS
Fermentation in steel. Aging in steel tanks for approximately 9 months. Limited or no added SULPHUR .