Baglio Ceuso in Calatafimi is reborn as a balanced harmony of wine and nature

Last Updated: May 18, 2024

A Calatafimi rinasce Baglio Ceuso, punto di equilibrio tra vino e natura

An ancient baglio that comes back to life to welcome wine enthusiasts and tourists. Baglio Ceuso, in the countryside of Calatafimi-Segesta, built in 1860, is the representative headquarters, completely renovated, of Tonnino, a wine company that exports its bottles mostly (around 85%) abroad, with the United States and Canada leading the way.

Built in 1860 by a family of Jewish origins, close to two other bagli wanted by the Florio family, who chose that area because it was close to the railway line, crucial for transporting goods from the countryside to the city and to the ports, where the wine could be shipped.

The Tonnino family bought the structure in 2020 and carried out a renovation that lasted a couple of years, focusing in particular on the tasting area, characterized by a large window and a modern masonry and steel fireplace, respecting the limits imposed by the Superintendent. The barrel room and the concrete vats were also renovated.

“Here wine has always been produced – Antonio Tonnino explains – a few meters away Ignazio Florio had built his baglio, with a railway line passing through it. In this structure, our cellar, aging rooms, a wine shop, and a tasting room find their place. We will offer guided tours and wine and food experiences for tourists and enthusiasts.”

Tonnino’s love for wine is a family affair, stemming from his maternal grandfather, Paolo Asta, who already produced wine in those areas in the 1950s, first bulk, then delivered to the social wineries. My idea was to close the supply chain, from cultivation to bottling.

During the presentation, the Ceuso 2020 was also tasted, a wine signed by Giacomo Tachis (the oenologist who revolutionized Italian wine and Sicilian wine in particular). And now a white version will also be produced.

The keyword is balance: “It is important for us not to distort nature with human intervention, which is why 20% of our land remains uncultivated, creating ecological niches that also allow animals to reproduce and live undisturbed, without creating a hostile environment.” It is no coincidence that the production from the 120 hectares of vineyards is entirely organic. Today 150,000 bottles are produced, the goal is to reach half a million “while remaining artisans. In how much time? Nature will tell us.”