Valdibella is a cooperative of Sicilian organic farms dedicated to regenerative, biodiverse agriculture and social commitment, working with local grapes to produce natural wines, alongside other agricultural products like wheat, pasta, almonds, and oil. They are committed to minimal intervention winemaking, promoting biodiversity on their lands, and supporting troubled local youth through their "Jonathan" project.

Sicily is the largest island in the Mediterranean. Known for its abundant sunshine, coastal breezes, and low rainfall, the island provides ideal conditions for sustainable and organic viticulture. Volcanic soils, especially around Mount Etna, add complexity and minerality to the wines, while clay and limestone in other areas support a wide range of grape varieties.

Sicily is home to a mix of indigenous and international grapes. Key native varieties include Nero d’Avola, Sicily’s flagship red, known for its bold fruit, spice, and smooth tannins, and Frappato, which offers light, aromatic reds with floral and red berry notes. On the white side, Grillo, Catarratto, and Carricante produce wines ranging from fresh and citrusy to textured and mineral-driven. Carricante, in particular, thrives on the slopes of Mount Etna, yielding crisp, age-worthy wines.

The island’s wine styles are as diverse as its landscapes—from robust reds and elegant whites to refreshing rosés and traditional sweet wines like Marsala and Passito di Pantelleria. Sicilian wines often showcase vibrant acidity, sun-ripened fruit, herbal undertones, and a distinct sense of place, making the region a standout in Southern Italy’s wine scene.

Perricone is a red grape variety native to western Sicily, where it has been cultivated for centuries. Once widely grown across the island, its plantings declined dramatically in the 20th century, but recent interest in indigenous varieties has brought renewed attention to this distinctive grape. It is thought to have ancient origins, and is sometimes confused with Pignatello, although DNA studies suggest they are distinct varieties.

Viticulturally, Perricone is a vigorous but demanding vine, requiring careful canopy management and low yields to achieve concentration and balance. It thrives in Sicily’s warm, dry climate, particularly in coastal and hilly zones where well-drained soils and sea breezes help preserve freshness. The grape is late-ripening and prone to disease if not carefully managed, but when grown successfully it produces deeply coloured, structured wines.

Today, Perricone is almost exclusively found in Sicily, with plantings centred around the provinces of Palermo and Trapani. It is rarely grown outside Italy.

Wines from Perricone are typically robust and aromatic, with notes of red cherry, plum, wild herbs and spices, often underpinned by earthy or mineral tones. They show firm tannins and lively acidity, lending themselves both to varietal bottlings and blends, where they contribute depth, colour and character.