Millami
The Millami estate is located in Marsala, on the western tip of Sicily, where two farming families have joined forces to create a joint wine-making venture. In the early 1950s, grandfathers Diego Maggio and Michele Morsello Angileri converted their respective cereal farms into vineyards, laying the foundations for what is now the Millami winery. With twelve hectares spread across eight plots in the Marsala countryside, the winery cultivates nine different grape varieties: whites such as Catarratto, Grillo, Inzolia and Zibibbo; reds such as Nerello Mascalese, Frappato, Nero d’Avola and Merlot; as well as Pinot Grigio. Each grape variety is suited to its own distinct terroir, reflecting the extraordinary diversity of this western land.
The Millami winery has been operating for years without the use of synthetic products and is in the process of certified organic conversion. In the vineyard, low yields per vine are prioritised, with copper and sulphur treatments reduced to the bare minimum, and harvesting is strictly manual. In the winery, fermentation and ageing take place exclusively with indigenous yeasts and bacteria, a choice that allows each wine to express the authentic aromas of the terroir and the grape varieties from which it is made. The use of sulphur dioxide is limited to what is strictly necessary. The same care is extended to the two-hectare century-old olive grove, a legacy of great-grandfather Salvatore, from which an extra virgin olive oil is produced in the local varieties Nocellara, Biancolilla and Cerasuola.
Millami wines display distinct varietal aromas on the nose, a direct result of the diversity of the terroirs and the decision to refrain from interfering with the natural fermentation processes. A lively freshness is the common thread linking the terroir and the wine across the entire range, alongside a savoury character that reflects the proximity to the sea and the nature of the Marsala soils. Authentic labels, built on respect for the raw material and the deep-rooted identity of a western Sicily that remains largely untold.
The Millami estate is located in Marsala, on the western tip of Sicily, where two farming families have joined forces to create a joint wine-making venture. In the early 1950s, grandfathers Diego Maggio and Michele Morsello Angileri converted their respective cereal farms into vineyards, laying the foundations for what is now the Millami winery. With twelve hectares spread across eight plots in the Marsala countryside, the winery cultivates nine different grape varieties: whites such as Catarratto, Grillo, Inzolia and Zibibbo; reds such as Nerello Mascalese, Frappato, Nero d’Avola and Merlot; as well as Pinot Grigio. Each grape variety is suited to its own distinct terroir, reflecting the extraordinary diversity of this western land.
The Millami winery has been operating for years without the use of synthetic products and is in the process of certified organic conversion. In the vineyard, low yields per vine are prioritised, with copper and sulphur treatments reduced to the bare minimum, and harvesting is strictly manual. In the winery, fermentation and ageing take place exclusively with indigenous yeasts and bacteria, a choice that allows each wine to express the authentic aromas of the terroir and the grape varieties from which it is made. The use of sulphur dioxide is limited to what is strictly necessary. The same care is extended to the two-hectare century-old olive grove, a legacy of great-grandfather Salvatore, from which an extra virgin olive oil is produced in the local varieties Nocellara, Biancolilla and Cerasuola.
Millami wines display distinct varietal aromas on the nose, a direct result of the diversity of the terroirs and the decision to refrain from interfering with the natural fermentation processes. A lively freshness is the common thread linking the terroir and the wine across the entire range, alongside a savoury character that reflects the proximity to the sea and the nature of the Marsala soils. Authentic labels, built on respect for the raw material and the deep-rooted identity of a western Sicily that remains largely untold.
