Since the post-war period, with the agrarian reform and the decline of the large estates, a new form of agricultural entrepreneurship began to emerge, capable of generating wealth through the enhancement of quality native productions: a virtuous process that led to the construction of the winemaking and refining cellar in the Malvello district. The advent of IVICOR - an acronym for Corleonese Vitivinicultural Industry - will also allow other winemakers in the Corleone territory to purchase and process quality grapes, such as Nero d'Avola, Catarratto and Chardonnay, laying the foundations for the success of Sicilian wine in the world. The new cultivation and refrigeration techniques in the cellar, the refinement in the barrel and the bottling become, therefore, the essential and indispensable elements to respect the organoleptic characteristics of the grapes and the varietal identity, thus allowing the Pollara family to make that further productive leap that in 2004 officially celebrates the birth of the Principe di Corleone brand. The name itself refers to the feudal roots of the activity: from the purely agricultural area, through the winemaking and refining cellar, to the offices and the area dedicated to wine tourism. In the almost twenty years that followed, the evolution of the sector and with it of the company, has in fact never stopped, making the interconnection between environmental sustainability and viticultural activity increasingly evident. To date, with the adherence in 2021 to the SOStain Project, Principe di Corleone is progressively converting all its production to organic, a long journey that is expected to be completed with the 2024 harvest: the future of wine is closely linked to environmental and social sustainability, together with the enhancement of a unique territory and its fruits.