Promotional Feature

July 8, 2025 – Published in Design & Decor Autumn-Winter 2022 issue

Ta’ Betta Wine Estates – A legacy of artisanal wines aged to perfection

Photography Jonathan Borg

Within the heart of Girgenti, on the outskirts of Siggiewi, lie the picturesque Ta’ Betta wine estates, a family-run vineyard belonging to Professor Juanito and Dr Astrid Camilleri and their daughter Bettina, born mere months before the first vines were planted and whose name inspired the brand. 

Back in 2002, the Camilleris met Sicilian oenologist Vincenzo Melia, who grew up in a family of vine growers and collaborated with one of the best oenologists in Europe, Giacomo Tachis. Vincenzo has been with the family throughout their journey, happily contributing his knowledge of winemaking to help bring their dreams to fruition.

Planting and production began in 2003, and the first red wine harvest from Ta’ Betta set things in motion in 2006.

We met Astrid and Bettina for a tour of the winery and were immediately fascinated by the tranquillity and charm emanating from the estate – and also from its owners! Approximately 15,000 vines extend from the rustic building onsite, together with 200 olive trees and other local flora. The interiors are mainly finished in wood, steel, and concrete to add a natural touch.

Entering the main building, we immediately encountered large, multi-coloured – only earth tones, of course – fermentation tanks used solely for the red wines. The tanks are imported from Sonoma, California and made from food-safe cement. 

Astrid explained, “The advantage of using cement tanks, rather than the usual Inox steel, is that they allow micro-oxygenation through their pores. Although exposure of wine to oxygen is harmful after fermentation, micro-oxygenation helps improve the maturation process. The use of such egg-shaped fermentation tanks is, in fact, being introduced in various countries, having been initially created by Nomblot in France and perfected in California. And let’s face it, these tanks do look more stylish than stainless steel, don’t they?” she chuckled.

A small bottling plant manages the 25,000 bottles produced per year at Ta’ Betta – though this type of machine can actually handle up to 250,000 bottles – while a labelling machine attaches the simple but elegant wine labels.

The wine library contains the vintages produced in the early years.

“We use these wines for tasting sessions, basically demonstrating our history of winemaking,” Astrid stated. “These sessions are called vertical tastings, as we compare wines of the same blends from different years. This is also a learning process for us, as it helps us discover how our wines are ageing. I must say, our 2006 red is ageing beautifully, which for us, is crucial, as our wines are not created for immediate consumption.”

The rear of the building houses three vaults lined with oak barriques where the white wine is fermented, allowing it to absorb wood tannins and hints of vanilla from the barrels themselves. 

The Seguin Moreau barriques are utilised only once for fermenting whites at Ta’ Betta, and for up to four years thereafter to age the fermented reds.

Glass panes at the back of the vaults display an expanse of the rock which was cut out to house the winery underground. Apart from keeping the building cool, this also caused a lesser impact on the environment by preserving the natural land around the estate, which lies on a hill leading up to the Laferla Cross.

During harvest time, the grape-processing area to the side of the winery is a hive of activity.

Grapes are brought in through a large window, placed on a conveyor belt, and cleared of debris and de-stemmed. They then pass on to the pressing machine, and the juice flows through thick pipes via large holes in the wall which lead straight into the fermentation tanks.

The grapes for the white wine are extremely delicate and easily spoiled by heat. A slight delay in the sun impacts the quality of the grapes, which deteriorate quickly. To prevent this, a refrigerated van waits by the pickers to store the grapes in cool controlled temperatures immediately upon picking. 

It’s time to talk about the wines!

“Our wines carry the names of some Grandmasters of the Knights of St John,” Astrid stated. “We use their first names for an innovative touch, while keeping in mind certain aspects of their personalities to match our own interpretation of the character of our wines.”

The strong blend of Syrah with Cabernet Franc is named Phillippe Villiers (The Robust), after the first Grandmaster to come to Malta – de l’Isle Adam. This prominent leader had no choice when he and his Knights were sent here after Rhodes was lost to the Ottomans. 

The Antonio Manoel (The Opulent) is named after de Vilhena, a kind and popular Grandmaster responsible for the construction of the Manoel Theatre. This red is a softer blend of Merlot and Cabernet Sauvignon, easier to drink and reflecting its namesake’s love of the arts.

“Unlike the reds produced here, the white is not a blend,” Astrid went on. “Initially, we weren’t keen on producing a white wine, as this type of climate and terroir are not ideal for whites. We gave it a shot a few years later, however, and it turned out to be one of our favourites. This Chardonnay is called Jean Parisot (The Tenacious) after the well-known La Vallette, whose resilience ensured victory from one of the greatest sieges of all time in 1565. So, it was appropriate to attach his name to our most challenging wine.”

“Finally, we launched our Syrah-based rosé during the pandemic as an experiment – and two years later, it is ageing superbly. We named it Isabella Guasconi (The Flirtatious) to add a female touch. The beautiful Isabella was La Vallette’s cherished love-daughter. So, as you can see, we did a lot of research to pair our wines with legendary people in the history of Malta.”

So, what happens to the barriques when they are done storing wine?

Astrid intends to allocate more time to plan how the oak barrels can be recycled. “We already have people who request them for use in their bars. A friend of mine adapted one to create a storage place for wine. Some make kennels for their dogs, while others split them and turn them into planters. There are so many ways in which they can be reused.”

Astrid herself recycled some favourite pieces of furniture from their previous home to adorn the entertainment areas. She also loves involving Maltese artists in the décor, among them Dominique Ciancio, who uses old pieces of wood as a medium for his art. He customised a beautiful folding screen for the winery depicting the vineyard, the family dog, and the Salib tal-Għolja in the background.

Ta’ Betta has certainly come a long way from the rudimentary property where its operations commenced.

“We call the few old rooms we initially used ‘Chateau Garage’,” laughed Astrid. “And yet, with such basic resources, we still had a wine worth talking about. However, we wished to do it the right way – and what you see today is now our ‘Chateau Chic’!”

The boutique winery hosts small events such as dinners prepared by well-known chefs onsite, intimate weddings and parties, and, of course, wine tasting sessions. The elegantly-designed upper rooms, with a sizeable terrace overlooking the vines, are ideal for these special occasions. The estate also includes a small olive grove alongside a lawn for dinners under the stars. Moreover, plans are in place for a more casual picnic area in a second olive grove nearby.

Ta’ Betta is certainly a name to look out for. Their exquisite wines are a reflection of years of dedicated planning and a terroir yielding exceptional harvests. Young Bettina definitely has a legacy to be proud of!