The Story of Bonivini

Bonivini was established by Luigi Losi, a pharmacist from Pozzallo with a passion for viticulture, who put all his enthusiasm into his new enterprise. Losi spent his childhood in San Giovanni Valdarno, a traditional vine-growing region in the Tuscan countryside, and finally realised his ambition 35 years ago, when he decided to buy land in a suitable area between Noto and Pachino.

His three sons, Lando, Leonardo and Luca, were then able to continue the family's wine production, working with the same dedication as their father. Even at a young age, they loved to watch the workers in the vineyards, to breathe in the scent of the soil, and to observe the grapes ripening on the vines. At first, wine was only produced in limited quantities, and solely for family use. However, the enterprise became increasingly successful and in 2014 the Bonvini brand was launched, with a growth in production and sales.

Bonivini Today

The company's vineyards in the Val di Noto region now cover an area of 16 hectares; the favoured geographical position and benign climate enable the production of fine quality grapes and wines.

Other factors are also at play: the strict limits imposed on the quantity of production, the non-intensive system of cultivation, the traditional harvesting by hand, and the respect for set quality standards at every stage of processing. Using these methods, we are able to produce quality wine in a natural way: a robust and very palatable Nero d'Avola, in its two versions of Eloro D.O.C. and Noto D.O.C.

our Vine
yards

Our wine comes from an area long dedicated to the production of Nero d'Avola: a wine that takes its name from a native vine introduced at the time of Greek colonisation, and prized for its unique characteristics. The company's vineyards are located in two well-known areas of the Val di Noto, covered by the Noto D.O.C. and Eloro D.O.C. designations of origin. The wines each demonstrate an excellent relationship between terroir, vine variety and microclimate, as well as a respect for tradition, reinterpreted in a modern way.

  • Buonivini

    This highly prized vine-growing area is in an inland setting characterised by its chalky soil. The vineyards here are exposed to the sirocco winds that help give the wine its strength and its intense colour.
    The company's vines in this location are trained as espaliers.

  • Sichilli

    This area is towards the coast, close to the Vendicari Nature Reserve, and near the charming village of Marzamemi and the beaches of San Lorenzo with their fine, pale sand. The vineyards here are on clay soils and are exposed to cooler winds, giving the wine a special intensity and just a trace of salinity.
    This is where the oldest vines were planted 30 years ago and trained as bushes in the traditional Nero D'Avola fashion, which allows for higher quality from an organoleptic standpoint and a greater potential for aging.

the Production

Our production method is based on respect for the rhythms of nature, and together with the use of traditional processing and harvesting techniques, this helps to ensure the superior organoleptic characteristics of our wines.

The wine is carefully monitored by our technical experts at every stage of processing and production, in order to guarantee its consistent quality.

  • The system of training
  • Pruning
  • The yield
  • The harvest
  • The vinification process
  • The system of training

    We mainly use the traditional system of bush training, which produces less in terms of quantity but enhances the quality of our grapes.

  • Pruning

    Our system of pruning respects natural processes and employs traditional techniques, including a minimal use of machinery. At Sichilli, we cut back to three buds per spur, the oldest and most traditional system used in viticulture.

  • The yield

    Our yield is deliberately kept low, with a production of 50-60 quintals of grapes per hectare in Sichilli and 70-90 quintals per hectare in Buonivini. This adds to the quality of the final product.

  • The harvest

    Grape harvesting takes place between August and September, a delicate task, performed by our vineyard workers. The bunches are harvested using secateurs and carefully laid in baskets or tote bags.

  • The vinification process

    After harvesting, the grapes are taken to our cellar where the crushing and destemming processes take place. The must is then put into steel tanks at a controlled temperature for about 7/8 days, to complete the fermentation and maceration stages. After this, the wine the wine will be aged in casks, according to type, and finally bottled.