Like my paternal grandfather, my name is Cristoforo, and from him, I inherited not only the land he purchased in 1955 but also a love for the land and grape cultivation. Of the 40 hectares at our disposal, I have dedicated 15 to cultivating indigenous varieties from our Trapani territory. With the invaluable support of collaborators like Pina, agronomist Giuseppe, and oenologist Filippo, I have been able to realize my dream: to introduce Italian wine enthusiasts to the strong cultural and gastronomic identity of our products.
Our first harvest took place in 2015, with a wine destined for sale in demijohns in the local market. In 2020, as the culmination of an intense journey of entrepreneurial and productive growth, our first label, “Quasale,” was born, which has since represented our entire production. Among our wines, the fruity Catarratto DOC, Grillo, and Cabernet Sauvignon stand out. In 2022, the baseline is enhanced by the Ancestrale, and in 2024, the new Passo Baroni bottles are released with the new dry Zibibbo and Merlot.
THE PRODUCTS
Our company currently has a vineyard area of nearly 15 hectares, spread across various plots. In each of them, the pedoclimatic conditions have determined the choice of grape variety, capable of crafting an exclusive product with a unique and undisputed identity. This is how the desire and pleasure to pay homage to the native varieties Grillo, Catarratto, Zibibbo, and to nod towards the most renowned international grape varieties, Cabernet Sauvignon and Merlot, which express their highest balance in the area, arise. From Grillo and Catarratto also comes the Ancestrale, a juice rich in primordial and authentic flavors typical of the grape.
THE TERRITORY
Our town, Buseto Palizzolo, is a place that enchants with its historical traditions and a territory characterized by gentle hills dotted with olive groves and vineyards. Located in the heart of an area rich in ancient art, it boasts historical landmarks ranging from the Greek temple of Segesta to the legacies of Arab and subsequently Norman culture, visible in the picturesque town of Erice. For sea lovers, just north lies San Vito lo Capo, famous for one of Sicily’s most beautiful beaches. Here, one can enjoy the maritime landscape of the Tyrrhenian Sea in a lively and cosmopolitan atmosphere, immersed in local traditions. A visit to Trapani is a must, known for its famous salt pans. From a small prehistoric village, Trapani has evolved over the centuries into one of Sicily’s most dynamic cities, thanks to its strategic position as a gateway to the Mediterranean Sea and ancient Carthage.
PAIRINGS
Here are some pairing suggestions for two of our most representative wines from the winemaking heritage of Buseto Palizzolo and Sicily in general:
Catarratto DOC.
Catarratto is a fresh and aromatic Sicilian white wine, often characterized by notes of citrus, white flowers, and a slight minerality. It is a versatile wine that pairs well with a variety of dishes due to its acidity and freshness.
Seafood salad: Octopus, squid, shrimp, and mussels dressed with extra virgin olive oil, lemon, and parsley.
Swordfish carpaccio: Drizzled with olive oil, lemon, black pepper, and a sprinkle of wild fennel.
Spaghetti alle vongole (clams): The freshness of Catarratto complements the delicate flavor of clams.
Seafood risotto: The wine balances well with the richness of the risotto and the flavors of the seafood.
Lemon chicken: The citrusy flavor of the wine pairs perfectly with this light and aromatic dish.
Fresh cheeses: Sheep ricotta, buffalo mozzarella, or soft cheeses like primo sale.
Zibibbo: Zibibbo is an aromatic wine that can be dry or sweet, characterized by notes of exotic fruits, citrus, honey, and spices, often with good structure and complexity.
Crostini with liver pâté: The intense flavor of the pâté is balanced by the aromatic notes of the wine.
Bruschetta with tomatoes and basil: The freshness of tomato and the aroma of basil complement the fruity notes of Zibibbo.
Couscous alla trapanese: A dish rich in flavors, where the wine enhances the spicy and aromatic notes.
Spaghetti with bottarga (cured fish roe): The intense flavor of bottarga harmonizes with the aromatic notes of Zibibbo.
Sweet and sour tuna: The sweet and spicy flavors of the dish contrast beautifully with the aromatic characteristics of the wine.
Sicilian cannoli: The sweetness and aromatic notes of the wine pair perfectly with the sweet ricotta and candied orange peel of the cannoli.
These pairings aim to highlight the unique characteristics of each wine, enhancing the dining experience with complementary flavors and aromas. Enjoy exploring these combinations!
LOCAL CUISINE
We’ll tell you how to transform simple ingredients into an unforgettable dish like ‘Falsomagro alla Siciliana,’ one of the most representative dishes of our inland Sicilian territory.
Imagine a slice of veal round, carefully flattened until it becomes as thin as a veil, ready to receive a sumptuous filling. On this canvas of meat, generous slices of pancetta are laid out.
A mixture of ground beef, expertly enriched with grated pecorino cheese, crunchy breadcrumbs, fresh parsley, and a pinch of minced garlic, is spread over the pancetta, creating a blanket of spices and aromas.
In the heart of this filling, place hard-boiled eggs, symbolizing rebirth and tradition, and cubes of provolone cheese, ready to melt into a creamy embrace during cooking. In a large saucepan, a drizzle of extra virgin olive oil heats up, ready to welcome the ‘Falsomagro.’
The roll crackles and browns, taking on a golden hue that promises crunchiness and flavor. Once golden on all sides, it is temporarily set aside, while in the same saucepan, onions, carrots, and celery are sautéed – humble vegetables that, with their sauté, create the aromatic base for the sauce.
The ‘Falsomagro’ returns to the saucepan, where it is deglazed with a glass of red wine, whose bouquet blends with those of the meat and vegetables. The dense and velvety tomato sauce envelops the roll, which cooks slowly, absorbing every flavor, every aroma. After an hour and a half of patient waiting, during which the sauce thickens and enriches, the ‘Falsomagro’ is ready.
Removed from the saucepan, it rests briefly, allowing its juices to distribute evenly. The twine is removed, revealing the roll in all its perfection. Sliced thickly, each cut reveals the filling, with hard-boiled eggs and provolone peeking through the meat. Typically, we serve it on the table with roasted potatoes or a fresh salad.