Fausta Mansio

The Fausta Mansio winery is located in one of the most beautiful valleys of the Syracuse area, the Val d'Anapo, about 50 meters above sea level, an area particularly suited to quality viticulture. The property extends for 12 hectares, of which 7 were planted with vineyards in 1999 and 3 with olive groves in 1995, all cultivated strictly under a certified organic regime, to preserve the naturalness and integrity of our territory as much as possible. The soil on which the vineyard stands is purely clayey in nature; this allowed a perfect adaptation of the plant, thus managing to obtain a high quality of the grapes.
The company was born thanks to Fausto Consiglio's passion for wine, and food and wine in general, with the aim of recovering one of the oldest Syracusan productions and traditions, the Moscato di Siracusa, subsequently this passion was carried forward as his son Olaf, after having studied oenology.

Moscato di Siracusa is one of the oldest wines in the world. Already known in ancient Rome under the name "Pollio", this wine was imported into Eastern Sicily in even more remote times by the ancient Greeks, when Syracuse was the capital of Magna Graecia.
In 1973 it was one of the first Sicilian wines to obtain the D.O.C.
In the same years, however, due to a strong economic crisis looming over the area, agricultural companies were forced to almost completely eradicate the existing vineyards to replace them with new citrus groves considered more profitable at the time.
Foreseeing the legislation, the loss of the DOC in the absence of production for a period of over 40 years, at the end of the 90s our company decided to plant the native vineyard in order to recover one of the most significant traditions of our province.

The company produces wines from native Sicilian grapes, Nero d'Avola, Grillo and Moscato bianco, following organic regulations, without the use of pesticides and/or chemical fertilizers in the field, carrying out exclusively preventive phytosanitary treatments based on copper and sulphur; the harvest of grapes and olives is done exclusively by hand to preserve their organoleptic qualities as much as possible; no chemical products are used even in the cellar, the wine is made with spontaneous fermentations using indigenous yeasts to best express the varietal aromas of the grapes. The wines are not clarified.