Sicilian Wine - A Guide to the Wines of Sicily Sicilian Wine Shop all wines from Sicily Join the Sicily group Wine grapes have always grown on the Italian island of Sicily. Some say it was Dionysus, the god of wine, who planted them there himself. The Mediterranean climate with abundant sunshine, balanced rainfall, hilly terrain and soils made rich by Mount Etna’s ash all create the perfect conditions for quality agriculture. Ancient civilizations were producing wine on the island as far back as the 17th century BC. The Greeks arrived some time around 8 BC, bringing other varietals in with them. They also brought innovations such as pruning, varietal selection and low vine training. Large quantities of wine began to flow all over the island. Very, very alcoholic wine. For several centuries, the Sicilian wine industry fell into boom and bust cycles. As the Romans spread their empire, they carried wines from Sicily with them. A type of Sicilian wine called Mamertino was said to have been Julius Caesar’s favorite. In the Byzantine Age between the 6th and 9th centuries, the Read more » Wine grapes have always grown on the Italian island of Sicily.

Some say it was Dionysus, the god of wine, who planted them there himself. The Mediterranean climate with abundant sunshine, balanced rainfall, hilly terrain and soils made rich by Mount Etna’s ash all create the perfect conditions for quality agriculture. Ancient civilizations were producing wine on the island as far back as the 17th century BC. The Greeks arrived some time around 8 BC, bringing other varietals in with them. They also brought innovations such as pruning, varietal selection and low vine training. Large quantities of wine began to flow all over the island. Very, very alcoholic wine. For several centuries, the Sicilian wine industry fell into boom and bust cycles. As the Romans spread their empire, they carried wines from Sicily with them. A type of Sicilian wine called Mamertino was said to have been Julius Caesar’s favorite. In the Byzantine Age between the 6th and 9th centuries, the religious communities held power over Sicily and wine production peaked (for ceremonial purposes, natch). But this booming wine industry was left to decay once the Muslims took over between the 9th and 11th centuries.

During the Aragonese Empire from the 13th to 16th centuries, Sicilian wine once again became a hot trading commodity. In 1773, British merchant John Woodhouse saw great potential in Sicily to produce a local fortified (brandied) wine. Port and Madeira had become quite popular, and other English men rather wealthy from importing it. So he introduced a perpetuum system, an equivalent to the solera system of blending wines from different vintages, and produced the first Marsalas to take home to England. This venture brought great fortune to both Woodhouse and the Sicilian economy. Marsala and still wines began to boom in Sicily during the 19th century, and many historical wineries were established during this period. The Catania province had become such a key viticultural zone that a railway was constructed in order to connect it to the port city of Riposto to facilitate wine trade. The global Phylloxera crisis had a profound effect on Sicilian wine production, which did not recover until well into the 1950s. Unfortunately, to compensate for such a long period of stagnation, the government subsidized programs to grow very high yields of grapes.

The bulk wines being produced and exported gave Sicily a bad rap in the wine world for decades to come. But the shifting tastes and standards of the populous encouraged local producers to turn things around and reach for higher quality standards. By the end of the 20th century, Sicilian wines had come to show great promise. Varietals grown in Sicily are a blend of indigenous and global, and there are dozens of DOCs. The signature red native grape is Nero d’Avola and its white counterpart is Cattaratto. Juice from the latter is used for the production of Marsala, and is also often sourced to other cooler regions to bulk out thinner wines. Other popular red varietals are Nocera (for Faro DOC), Frappato (for Cerasuolo di Vittorio, the region’s only DOCG), Norello (for Etna Rosso DOC), Perricone, Primitivo and Syrah. Popular whites are Grillo, Inzolia, Carricante, Grecanico, Chardonnay, Malvasia and Moscato (for the dessert wine of the nearby Sicilian territorial island, Moscato di Pantelleria DOC).

~Amanda Schuster Sicilian Wine - Best of Sicily. Wines of Sicily. Nero d'Avola, Marsala, Novello, Malvasia and other Sicilian wines. Contact • Follow Sicilian Food & Wine . A simple, practical guide to the en­chanting world of Si­cilian cuisine, with chapters on wines and olive oils, and a few simple, time­less recipes. Real in­forma­tion for real people. (224 pages on acid-free paper, ebook available) Read more. See Sicily with one of our guided Sicily tours almost any week of the year. Enjoy an interesting, well-planned itinerary with a small group and just 2 or 3 hotel check-ins. Fascinating sights and great cuisine await you. We offer more start dates for tours of Sicily than any other company in the world, and our travel specialists based in Sicily will arrange details like airport pick-up and extra nights before or after your tour. Visit our page for itineraries, details, conditions and plenty of FAQs and other information. Dine in a rustic restaurant, or enjoy rural lodging, hiking, wine tastings, cooking classes and more.

Visit our working winery near Alcamo and Camporeale in the hills of Sicily's enchanting wine country. Visit our site for more information. Purchase fine wines from Sicily directly from the winery for sale in your wine shop or restaurant. Sicilian wines for wholesale export anywhere in the world. Food & wine tours of Palermo at your own pace. Discover 30 centuries of delicious culinary history. It's more than artichokes and red wine! Enjoy learning to cook classic, and not so classic, Sicilian dishes with the staff of one of Palermo's finest restaurants. From market to table! Visit our site for more information. (Above: Fritella, made with fave, artichokes, peas and virgin olive oil) Sicilian Wines 'New' Wines • Restaurants in Sicily Marsala Sicily's most famous wine, Marsala, was first made in the city of that name on the western coast by the Woodhouse firm, which also sold Port. Like its sisters Port and Sherry, Marsala is a fortified wine with an alcohol content of around twenty percent. It is usually made from native Grillo, Catarratto, or Inzolia grapes.

John Woodhouse established his winery at Marsala in 1796. Benjamin Ingham founded a competing firm in 1812, followed by Vincenzo Florio, a Calabrian, in 1832. Larger vintners such as these have always dominated the Marsala wine trade, though smaller firms have entered the field in recent years. They've brought a welcome family spirit to the industry, which in the last two decades had fallen under the aegis of larger corporate entities. For more than a century, Marsala was the equal of Sherry and Madeira, if not Port. By the 1950s, however, it found itself relegated to the kitchen as cooking wine, and competition came from unorthodox quarters, with the introduction in the United States of a watery "California Marsala." In 1986, the Italian Republic's D.O. (denomination of origin or appellation) laws for Marsala were revised to incorporate stricter regulations similar to those which the Portuguese government instituted for Port (a somewhat heavier wine), and Marsala is now resuming its place as a dessert and aperitif wine.

Today's Marsala is often divided into three different standards, namely oro (golden), ambra (amber), and rubino (ruby). Some marsala makers prefer to categorise it according to terms used for Port wine, such as tawny. There are both sweet and dry types, and various categories (of which we'll mention just a few). "Fine" is aged for a minimum of one year, while "Superiore" is aged for a minimum of two years (some vintners age it for three years). "Superiore Riserva" (often simply "Riserva") is a vintage wine aged in wood for four years, and sometimes as long as six. "Vergine" is aged in wood for a minimum of five years (some firms age it in small oak casks for as long as seven years). For cooking, there's even a Marsala made with the addition of egg white (though you probably won't notice this ingredient). Truth be told, there are dozens of kinds of Marsala wine, some unique to certain houses, each meeting particular standards. Some estates age it in oak casks from the 1860s, making your Marsala experience a piece of Sicilian history.

(A number of firms produce exceptionally good Marsalas; Florio offers the widest range of types.) Marsala shouldn't be confused with other sweet Sicilian dessert wines of amber colour. Passito, described below, is not a fortified wine. Some pleasant Marsala liqueurs have also been introduced, though they're difficult to find on the market. Florio makes a fine brandy, and several firms make almond-flavored Marsala, best described as Sweet Marsala with a touch of Amaretto, though it's much more than that. Sicilian egg nog (zabaglione) is made with Marsala. Zibibbo Purists will tell you that Zibibbo is a grape variety that can be used to make anything from table wine to grappa. However, the Zibibbo made commercially by several houses is a strong wine similar to Marsala but fermented and then partially distilled naturally, without the addition of spirits. The process differs also in that Zibibbo is actually made from grapes partially fermented in the sun. It is a very old process, and Zibibbo, though not the direct precursor of Marsala, derives from a formula known in the Middle Ages.

It is typically slightly lower in alcohol than Marsala (about fifteen percent compared to eighteen or twenty percent) and sometimes more robust. The Zibibbo grape is similar to Moscato, and the wine known as Moscato di Pantelleria Naturale is made mostly from Zibibbo grapes. Primitivo The Primitivo grape is rarely used by itself anymore. Some fascinating genetic research in California indicates that the grape Americans call Zinfandel is actually Primitivo, a Sicilian variety that may have been introduced by the Albanians who settled certain Sicilian communities in the sixteenth century. It was probably taken to California in the eighteenth century by Spanish colonists or later by Sicilian immigrants. Liqueurs & Grappa Several liquors unique to Sicily are worthy of mention. Ala, made by Florio, has a distinct flavor, as does Averna, which is made in Caltanissetta. Fichera, a newcomer, is made near Mount Etna. There are also several mildly fortified almond-flavored white wines which, though not suitable for every occasion, go well with some desserts.

Several Sicilian liqueurs are similar to those produced on the mainland, namely limoncello, from lemons, anisette and amaretto. There are others, such as the interesting liqueur made from prickly pears (cactus fruits) and Cynar (from artichokes). Grappa is actually a brandy distilled from grape seeds and pomace. Dry and high in alcohol, it is usually white and served as an after dinner drink. In Italy, grappa is often sold in artistically original clear glass bottles which the distillers commission specially for this liquor. Moscato & Passito Moscato is difficult to describe. It comes from the Muscat grape, of course, or from the sub-variety known locally as Moscatello, sometimes with the addition of Corinto or Zibibbo. Some fine whites can be made from Muscat, but in Sicily and the nearby islands it is usually rendered as a golden or light amber dessert wine (popular with biscotti on St Martin's Day ), sometimes fortified or even sparkling (spumante). A few localities are famous for Moscato.

Moscato and Moscato Passito are made by some distinguished wineries on the islands of Pantelleria and Lipari. As its name implies, Moscato Passito contains Appassito grapes. By tradition, vintners use a special "dry" process in production of Passito, so semi-dry grapes and even raisins find their way into the must. Unlike Marsala and Port, to which alcohol may be added, Passito is not a "fortified" wine. This brings us to the point that Passito refers as much to a winemaking process as to a specific grape variety. The areas around Siracusa and Noto, in the eastern part of Sicily, also produce fine Moscato wines. Malvasia Malvasia is another white grape used to make a strong varietal that is golden to amber in color and slightly fortified. Bred from an older grape variety, Malvasia is grown in northeastern Sicily (near Messina) and on the island of Lipari, where it is used in the making of a wine somewhat similar to Moscato.

Nero d'Avola This hearty red is Sicily's most popular non-fortified varietal, now produced by numerous Sicilian wineries. Often compared to Syrah, it is sometimes blended with other reds but usually allowed to stand on its own. A full-bodied red like this one is not easily overlooked, and dozens of wineries (including makers of " new wines ") have introduced this varietal to cash in on a profitable trend. To avoid an overpowering taste, the flavor of this wine is best when the grapes are placed in cooled vats at harvest --preferably at night-- to prevent conditions which can lead to premature fermentation. This technique, however, is employed by very few wineries. (While we're reluctant to endorse one vintner over another, it's worth mentioning that recent vintages offered by Milazzo and Planeta stand out from dozens of other Nero d'Avolas we've tasted.) Varietal Wines Chardonnay, the world's ubiquitous varietal, is present in Sicily, but primarily from smaller vintners. In Sicily, as well as other parts of Italy, there's also Chardonnay Grappa.

Native varietals are also present in the regional market and (increasingly) the international one. Inzolia, Cataratto and Grecanico are pleasant whites. The red Nero d'Avola (following section) is becoming increasingly popular. Cabernet Sauvignon is also popular, sold especially by better houses like Tasca (Regaleali). Pinot Bianco has been made in Sicily for some years. It has a flavor and texture similar to those of Chardonnay. Pinot Grigio is used to produce wines that are soft and fragrant, with more color than most other whites, but it's not as popular among Sicilian vintners as Pinot Bianco. Trebbiano is not usually made into a varietal wine in Sicily, but this grape is used in certain wines. Frascati ranges from dry to sweet. It is not, strictly speaking, Sicilian, though these grapes are grown here. Some of the more important Sicilian grape varieties: Carricante (Catanese Bianco). A white from the Etna area. Cataratto Bianco.

A white traditional in the Trapani area and used in Marsala wine, characterised by a delicate flavor and medium alcohol level. Corinto. A light white. Frappato. Strong red of uncertain origin grown in southeastern Sicily. It is genetically very similar to Gaglioppo (see below). Gaglioppo. A red of Calabrian origin frequently grown in Sicily. Similar to Frappato. Grecanico (Greco). A white so-called for its Greek origins. Genetically very similar to the Garganega grown in Veneto. Grillo. A distinctive white. Inzolia, Insolia or Anzolia. Used to create dry white table wines, either as a varietal or blended with varieties such as chardonnay. Malvasia. A muscatel sub-variety used to make the wine of this name, but the term more properly refers to the Moscato grape (see below). Moscato. Muscat, a traditional variety widely used in Italy, in Sicily associated with the dessert wine of this name, simlilar to Malvasia. The muscatels are one of European winemaking's most widespread grape types. Nerello.

Strong red grown in two varieties, Mascalese and Cappuccino. Nero D'Avola (also called 'Calabrese'). Hearty red used in some of Sicily's most popular wines. Perricone (Pignatello). Esoteric, robust red. Primitivo. Traditional red, probably Balkan in origin, original stock for the "Zinfandel" of California, to which it is genetically identical. Nowadays it is rare in Sicily. Zibibbo (Moscatellone). White (a variety of Muscat of Alexandria) possibly introduced in Sicily by the Saracen Arabs during the ninth century, used in fortified wines and alone. Sicily's muscatel mainstay. Top of Page Denomination of Origin (appellation) Purists will tell you that Sicily has but one traditional wine region . Today great wines are produced around Sicily. A number of Sicilian wines are defined by denomination of origin (or "appellation" abbreviated D.O. or D.O.C.) as indicated on our map of wine regions.

This obviously includes Marsala (usually made from a blend of several grapes), as well as the fortified Moscatos, Passitos and Malvasias (of which there are various recognised types based both on location and the grape varieties used), but also wines such as Alcamo, made in the locality of that name in the province of Trapani from Catarratto and other grapes, usually Damaschino or Grecanico. Cerasuolo di Vittoria is made in the province of Ragusa from Frappato and Calabrese, with the addition of Grosso Nero and Nerello Mascalese. Etna Whites, produced near Europe's largest active volcano, are usually made from Carricante and Catarratto, with the addition of Trebbiano or Minnella. Etna Reds and rosés are made from Nerello. Faro (the name means "lighthouse"), as its name implies, is typical of the area around Messina. It is a Red made from two different Nerellos, as well as Nocera and Calabrese, with the addition of Gaglioppo or Sangiovese.

Regaleali, made by Count Tasca, is not recognised as a D.O. wine, but the vineyards where its grapes are raised are so well known that this former fief is indicated on some Sicilian maps, and Regaleali is preferred by most Sicilians to less distinguished D.O. wines like Alcamo and Etna. This brings us to an important observation, namely that, for most Sicilian wines (Marsala being an exception), "denomination of origin," or appellation, is a meaningless designation unrelated to quality. Often, the system is abused to "dignify" otherwise mediocre wines with a particular geographic identity as though they were Burgundy or Bordeaux. Novello and Other Wines Novello is Sicily's nouveau vintage wine, sold annually just months after the grapes are harvested and pressed. It is usually robust and fruity. You're not likely to find it outside Sicily. Sicilian vintners offer a range of vintage D.O. wines which are not varietals. Though Sicily is not famous for its sparkling wines, a few are made here. Castelmonte Frizzante, which is naturally effervescent, is similar to Spumante.

"New" Wines A number of small wineries have emerged in recent years, but in many cases they have been producing wine for decades. In the 1990s, a number of grape producers whose product (grapes, must or wine) formerly supplied the Marsala industry, or was used to fortify weak French or northern Italian wines, began to make their own varietal wines for an increasingly sophisticated consumer market. These wineries now produce some of Sicily's best wines. However, the recent popularity of Sicilian varietal wines (particularly the reds), and government subsidies for wine producers, has encouraged lawyers, doctors, haberdashers and other non-vintners to make wine for sale, usually with mediocre results. These should not be confused with the wines offered by various small but distinguished family-operated wineries. To outsiders, it's not always an easy distinction. When Italians speak of "il vino della casa," they usually mean "house wine" in the sense of the wine that a restaurant or farmer has made from local grapes, and images come to mind of strong home-made red wine that tastes like vinegar.

Among Italian vintners, however, mention of a "casa" (literally "house") is like a French vintner referring to a chateau, and in Italian aristocratic parlance a "house" is a noble family. Some of Sicily's best houses make excellent wines that don't officially make their way to the consumer market, often because the quantity of a few hundred bottles is not sufficient to justify an advertising or sales campaign. These rare vintage wines are among Sicily's true treasures. Apart from these, some family firms have emerged which offer some exceptional wines. Sicilian Wine Information - Sicily Red and White Wines | The Thinking Traveller Sicilian wine, an age-old tradition FOOD AND WINE IN SICILY Order a delivery of PLANETA wine for your Sicilian villa >> According to legend, Dionysus (aka Bacchus) was the God who brought pleasure to mankind, and wine to Sicily. Legend aside, it is certain that wine has been made in Sicily for millennia.

There is evidence that Mycenaean traders cultivated grapes in the Aeolian Islands as early at 1,500 BC and when the Greeks began to settle in Sicily in the 8th century BC, they too were unable forgo their favourite libation, "oinos", and introduced several varieties of vines. The next important date in Sicilian wine history is 1773, the year John Woodhouse started producing what was to become one of the island's most famous products: Marsala . Woodhouse understood immediately that the decent local wine could be transformed, using in perpetuum techniques (similar to the solera system used to make sherry), which, through the addition of alcohol, would not only fortify the wine but also help it survive the sea journey back to England in tact. It was an instant success with the British, and other entrepreneurs, such as Ingham and Whitaker, soon hurried out to exploit the wine's popularity. Sicily is a wine-lover's paradise, such is the variety, complexity and abundance of Bacchus' unique gift!

Towards the end of the 19th century, the English dominion in Marsala-making was brought to an end by the arrival of Vincenzo Florio, one of Italy's first tycoons, who bought up much of the land around Marsala . Cantine Florio, though in different hands today, remains one of the best producers of Marsala and a visit of their enormous barrel-filled winery is recommended. For most of the 20th century, Sicily continued to produce enormous quantities of grapes, most of which, however, were exported to be added to wine made elsewhere in Italy. The last 20 years have seen enormous changes to the island's wine culture and, as the many international prizes won by Sicilian producers confirm, some of Italy’s finest wines are now being made in Sicily. A new generation of Sicilian producers are realising the full potential of the island’s enviable climate, its autochthonous grape varieties and its fertile soil. Sicily is a wine-lover's paradise, such is the variety, complexity and abundance of Bacchus' unique gift! A brief guide to Sicilian wines DOC areas There are 23 DOC zones in Sicily...

Alcamo,Contea di Sclafani, Contessa Entellina, Delia Nivolelli, Eloro, Erice, Etna, Faro, Malvasia delle Lipari, Mamertino di Milazzo, Marsala, Menfi, Monreale, Moscato di Noto, Moscato di Pantelleria, Passito di Pantelleria, Moscato di Siracusa, Riesi, Salaparuta, Sambuca di Sicilia, Santa Margherita di Belice, Sciacca and Vittoria ... and one DOCG wine: Cerasuolo di Vittoria Grape varieties Many grapes types are grown, used either "in purezza" (single grape variety wines), or blended. Some have been around for centuries, others are more recent imports. The following are some of the main varieties: Red grapes: Nero D’Avola, Nerello Mascalese, Nerello Mantellato, Perricone, Frappato, Calabrese and the more recently introduced Merlot, Cabernet Sauvignon, Cabernet Franc and Shiraz (Syrah).

White grapes: Cataratto, Grecanico, Grillo, Inzolia, Zibibbo, Damaschino, Trebbiano, Ausonica, Moscato Bianco, Carricante, Corinto Nero and the more recently introduced Chardonnay, Viognier and Fiano. Sicilian red wines include... Nero D’Avola: Nero D’Avola is one of the oldest indigenous grapes and Sicilian wine-makers are justifiably proud of the recognition that this variety is now receiving. Syrah: anyone familiar with the southern hemisphere wines (or indeed French wines) will have tasted plenty of Syrah and the climate and soil of Sicily are particularly suited to this tasty grape. Etna Rosso: a blend of Nerello Mascalese (95%) and Nerello Mantellato (5%) this is the wine born on the rich, fertile volcanic slopes of Mount Etna .

Cerasuolo di Vittoria: a blend of Frappato (min 40%) and Nero d'Avola (max 60%) with the possible addition of some Grossonero or Nerello Mascalese, this is the most famous wine of the province of Ragusa. Sicilian white wines include... Bianco D’Alcamo: a blend of Cataratto (min 80%), Grecanico, Damaschino and Trebbiano, this excellent white can be found all over Sicily, but can only be produced in the rich area between Alcamo and Trapani . Wines made from Grillo, Inzolia, Cataratto, Grecanico and Chardonnay are produced "in purezza" or blended together by all the big wine producers, and some are truly excellent. Sicilian dessert or aperitif wines include The sugar content of the grapes and the drying qualities of the sun mean that Sicily lends itself well to production of dessert wines.

The best known of these are: Marsala: the famous fortified wine first produced by the Englishman John Woodhouse in 1773 is a blend of Grillo, Cataratto, Ansonia and Damaschino with the addition of distilled alcohol. Though it has a reputation as a sweet wine, there are also some excellent dry aperitif varieties. Try chilled Marsala vergine or extra vergine from any of the big producers. Passito di Pantelleria: made from Zibbibo grapes which have been dried in the sun to increase the sugar concentration. Pure heaven from Sicily's southernmost offshore island, Pantelleria ! Malvasia delle Lipari, a blend of Malvasia (95%) and Corinto Nero (5%), first produced at Monemvasia, ancient Laconia. Known as Malmsey to Shakespeare in Loves Labours Lost, George, Duke of Clarence (brother of King Edward IV of England) was possibly executed by drowning in a "butt" of it. Malmsey was also well known to Nelson’s sailors (who allegedly drank a lot of it).

Passito di Noto: 100% Passito Bianco grapes for a harmonious sweetish wine, with honeyed hints. Sicily | Banfi Wines Home | Wine Education | Sicily Sicily Sicily is the largest island in the Mediterranean Sea and has been a major hub for travel within the region for thousands of years. Greeks called it Trinacria because of its triangular shape, and it was also nicknamed the Island of the Sun. In addition to the Greeks, Sicily was also invaded and influenced by the Muslims, who brought their process for drying grapes into raisins, called “uva sultana” or the “Sultan’s grapes,” in their honor. In addition, the name Marsala comes from the Arab Marsah-el-Allah, or Port of Allah. Among Italy’s 20 wine-producing regions, Sicily ranks 3rd, and among its 5% DOC production, 70% are white wines. Sicily has one of the longest histories with winemaking and is believed to be the first place where the word “vino” was used.

SICILY Italy’s “Island of the Sun,” as it has been known for centuries, is a brilliantly colorful and fascinating study of striking contrasts where age-old tradition blends with modern technology and rural serenity juxtaposes contemporary classic. Sicily, at the foot of the Italian boot, is separated from the southernmost point of the Italian peninsula by the Straits of Messina. It is the largest island in the Mediterranean Sea and the country’s largest region. Its strategic position has made it an attractive mecca for foreign civilizations such as the Greeks, Phoenicians, Romans, Saracens, Normans, French and Spanish who used it as a stepping stone to Europe and Africa. The ancient Romans named the island Trinacria, after its triangular shape. It was re-named Sicily after the Siculi, a people who later inhabited the island. Sicily, as a region, includes a number of other islands and archipelagoes. Among them are the Lipari, Egadi and Pelagian groups and the islands of Ustica and Pantelleria. It is an autonomous region under a special statute.

According to modern researchers, viticulture was practiced here before the Greek colonists settled on its shore, long before the birth of Christ. Initially, the wines were rich, sweet, heavy and high in alcohol. Today, the use of modern viticultural techniques and temperature-controlled fermentation result in delightfully fragrant, crisp whites and light, fruity reds. The wines are made primarily with native grape varieties. Whites are produced with Inzolia, Catarratto, Damaschino, Grecanico and Verdello. Red varietals used are Perricone, Nero d’Avola, Nerello Mascalese and such mainland varieties as Lambrusco and Barbera. Trapani is Sicily’s most important wine producing province. The dry Bianco Alcamo, the fragrant Moscato from the island of Pantelleria and the prized Marsala are the better-known offerings. Incidentally, the town of Marsala takes its name from the Arab (Saracen) “Marsah el Allah” or Port of Allah. Marsala’s rich, complex flavors rank it among the world’s most popular fortified wines. Marsala has been produced and appreciated since the days of the Romans.

But it took two Englishmen, John and William Woodhouse, in the 18th century, to catapult it to worldwide prominence when they fortified Marsala to give competition to the enormously popular Madeira. Marsala is perhaps Sicily’s best known wine. Made with Catarratto and/or Grillo varieties with the possible addition of Inzolia, it may be sweet, demi-sec or dry. It is marketed as Marsala Fine when aged for a minimum of one year; Marsala Superiore means a minimum of two years of aging; and Marsala Superiore Riserva requires a minimum of three years. Then there is the highly prized Marsala Vergine or Solera, aging in oak casks for a minimum of five years according to the solera system and Vergine Stravecchio Riserva which requires a minimum of ten years aging. Sicily is a treasure trove of other wines as well.

They range from such DOC offerings as Cerasuolo di Vittoria and Etna to distinctive, popular, proprietary, non DOC wines such as Corvo, Regaleali, Segesta and rich dessert or Passito wines which include the DOC Malvasia delle Lipari and Moscato Passito di Pantelleria. Sicilian producers disdain the DOC and consequently the regional government sets its own standards. A “q” on a wine label is the indication that the wine has met the region’s “quality” criteria. THE DOCG of SICILY CERASUOLO di VITTORIA Cerasuolo di Vittoria is a lovely red produced with no less than 50-70% Nero d’Avola and 30-50% Frappato. The wine is born in and around the town of Vittoria in Ragusa. Cerasuolo di Vittoria may not be consumed before June 1st of the year following the vintage. When all of the grapes are grown in the historic zone, the wine can be called Classico and must be aged until March 31st of the second year after the harvest.

The wine is bright cherry red in color with a delicate perfume and dry, full, harmonious taste. Sicily Wine Region - Compare wine prices and buy Sicilian Wine Grapes, Wine Styles & Food Matching Sicilian Wine The wine business in Sicily has been going through a period of rapid change in the last 20 years, with a radical change of policy, in terms of styles and quality of wine produced. This large island at the foot of the country vies with Puglia as the nation’s largest wine producing region, with more vineyards than any of the others. In terms of production, it makes more wine than the whole of Australia, New Zealand and Hungary put together, which provides some idea of scale! The Background To Sicilian Wine Until 20 years ago, Sicily produced a vast amount of inexpensive, and frequently very poor wine, used for the heavy domestic consumption (at one stage Palermo had one of the highest city populations in Europe), and for shipping northwards to blend into the thinner, weaker, northern wines, and to make cheap vermouth. Today, there has been a real transformation, with the island now at the forefront of innovation and change, and moving at a far swifter pace than its northern counterparts.

Wines are produced from both native and international grape varieties, and new wine-producing areas are being discovered and trialled all the time, with the latest being the slopes of Mount Etna. It is a wine region of large co-operatives, which produce the increasingly good quality and affordable generic and varietal wines, but also has some superb, premium estates, many of whom have pioneered the change in strategy. And none more so than the Planeta family, who now have 7 estates throughout the island, but were the first estate, back in the 80s, to start to experiment with new techniques, new locations , and to blend international grape varieties such as Chardonnay and Cabernet Sauvignon, with their traditional, indigenous varieties, whilst also bringing in international winemakers to help them in their quest. Sicily has the oldest wine producing traditions of the whole of Italy , dating back almost to antiquity, with heavy Roman and Greek influences throughout the island, in terms of architecture. It has therefore been at the heart of Mediterranean wine culture for centuries, lying off the coast of the mainland, and also close to north Africa, from where the south west of the island takes many influences in terms of culture and cuisine.

It is the largest of the Mediterranean islands, with a distance of 280km from east to west, and about 100km from north to south. Its chequered history is well documented; political struggles, Mafia controlled towns and businesses, which also included wine businesses, and many of its cities severely bombed during the 2nd world war, especially the main city of Palermo, where, despite redevelopment, much of the rubble remains today. However, the island is now a vibrant and busy holiday destination, and new, forward thinking wine businesses are thriving. Its classic Mediterranean climate, with long, very hot summers and mild winters, together with the varied topography, and hilly landscapes, and the rocky soil structure of most of the areas, make is perfect vine growing territory, as well as vast quantities of olive oil, fruit and vegetables, which are its main exports. The reputation for wine in Sicily was originally built in the 18th and 19th century, for its sweet, fortified Marsala production, which is still made today on the western side of the island.

Today however, due to the size and wide variety of vineyard locations and microclimates, Sicily can almost do it all in terms of wine styles – fresh, crisp whites, rich, buttery, oaked whites, lively fruity reds, and bold, rich and structured reds, much work having been done by forward-thinking producers about the best locations for each grape. A wide range of grape varieties are used, including all the classic international ones – Chardonnay, Viognier, Sauvignon blanc, Cabernet Sauvignon, Merlot, Syrah. But Sicily has a wealth of top quality, native varietals, which it is now showcasing to effect, with Greganico, Catarrato, Inzolia and Grillo, the best of the whites. In terms of red wines, the gloriously rich, enticing Nero d’Avola reigns supreme, with Nerello Mascalese and other lesser-known grape varieties as support. Due to the scale of the island, Sicily has many different microclimates and soil types, but divides up roughly in four.

Northern Sicily is dominated by the end of the Apennines, which cover the entire length of Italy, with strong sunshine, but sufficient rain, whereas the south is far more arid, with scrubby hills, where irrigation is needed, and the vines are unprotected from the hot, dry north African winds. The major influence on both climate and also the overall soil structure of the island, is, of course the presence of Europe’s highest active volcano, Mount Etna, which stands at 3300m, and is the reason for the island’s dark, rich, mineral soils. Along with western Sicily, Eastern Sicily is the other main quality wine producing region; Etna now has its own DOC, with vines being planted higher and higher up the volcanic slopes, to benefit from the cooler temperatures of the mountain, which oddly overlooks one of the hottest cities in Italy, Catania! Etna vineyards are now amongst some of the highest in the world, along with Salta in Argentina, and the most premium wines come from the highest areas. One reason that vines can grow at much higher altitude here, than in land-locked countries, is that the heat and sunshine from the Mediterranean sea reflect up onto the vines.

Traditional red grape varieties are dominated by Nerello Mascalese, whilst the lovely , vibrant dry whites come from the stylish Carricante grape, combined with Catarrato. Still in the east, but 100km south, lie the regions of Siracuse and Noto; the south east, with its very hot climate is best known for its sweet Moscato and Moscato Passito ( intensely sweet dessert wines), but new plantings are now being made, especially by Planeta, of red grapes in the Noto region. Western Sicily is probably best known historically for the production of Marsala, right on coast, a stone’s throw from north Africa; the Marsala DOC, which also includes white and red wines covers about a 5th of the island, and western Sicily , in general is the most widely planted region in the whole of Italy. It’s the area where most of the international grape varieties are planted, and where new blends first succeeded. The main Sicilian grapes are nero d’avola, Inzolia, Cataratto, Grillo and Grecanico.

The renouned estate of Planeta was started here, and there are numerous estates and co operatives, with the largest co-operative Settesoli, situated on the south east coast. What Styles of Wine Are Produced Sicily is a veritable treasure trove of wines, and makes some of the most innovative, and exciting wines in the world right now, across a wide variety of styles. The western coast produces, fresh, vibrant, modern style whites, from blends of the native Grillo, Greganico or Catarrato, with Chardonnay, Sauvignon blanc and even Viognier. There are also elegant, complex single varietals, with some oaked wines. Nero d’avola dominates the reds, and again, as well as being used on its own, it blends well with Syrah, cabernet Sauvignon and merlot, to produce rich, berry fruit-packed, full flavoured reds, with intense flavours, yet an opulent, spicy softness and generosity which is characteristic of the Nero d’Avola. The main DOCs include Alcamo and Menfi (home of Sicily’s largest co-operative, Settesoli), Monreale and Salaparuta.

Etna – a region of high quality wines of all dry and red styles, but due to the climate and location, the focus is on livelier, fresher, higher acidity wines, with more elegance and balance, across both reds and whites. The further up the mountain slopes, the more delicate the grape varieties that can be planted, and Planeta, especially are trialling many new grape and blend options at present. One of the exciting new white grape varieties to emerge is the fragrant, elegant Carricante. Marsala – a great tradition of Sicily, sales of which have slumped in the last 30 years, due both to changes in consumer styles of drinking and also to some poor quality and badly made wines appearing ( although new practices have now been put in place to redress this). The area of Marsala is as far west as Sicily goes, in an area directly facing the sea; the rich , fortified wines, are unique, and produced from the classic local grapes of Grillo, Catarrato, and Inzolia.

Moscato – the heat of the deep south and the far south-east is best suited to the production of sweet, intense dessert wines from the Moscato and the Malvasia grapes. The best known and most revered is undoubtedly Moscato di Pantelleria, deep amber in colour, almost burnt, salted caramel on the nose, and with a powerful, intense rich, raisiny sweetness. The island of Pantelleria is a tiny place, off the west coast of Sicily, mid distance between Sicily and Tunisia, with a very hot climate and has become an exclusive holiday destination for top celebrities in the last 10 years, due to its relative exclusivity and out of reach location. The wines are made from the Muscat of Alexandria, known locally as ‘zibibbo’, meaning ‘raisin’ in Arabic. Grapes, Wine Styles & Food Matching The main Sicilian grape varieties are as follows: White Sicilian Wine Catarrato – the most widely planted grape in Sicily, covering over 50% of vineyard space.

It’s the main grape used in Marsala, but is better known, as a fresh, peachy, citrus edged dry white when blended with Inzolia, Grillo, Greganico, or Chardonnay, since on its own, it can be fairly neutral. Inzolia - another Sicilian native grape, with greater character and style than Catarrato; gently aromatic and floral, with a peachy, hazelnut character it also blends well with its other Sicilian white counterparts. Grillo – growing in popularity as a stand alone wine, but also working well in a blend, the Grillo grape is characterised by its full character, and intense citrus style, with bold flavour and real vivacity. Carricante – a rising star, this ancient grape variety is grown on the slopes of Mount Etna, and ripens slowly, therefore , with its naturally high acidity, it retains a greater intensity of fruit and aromas; it works well on its own, having a higher citrus and mineral content than most of its fellow white varieties, with zesty lemon, and hints of tangerine, mixed with a fresh herbaceous tang. It blends well with the broader style of Cataratto.

These white wines will change considerably in style, when blended across a range of different varieties, therefore it’s impossible to give very detailed advice about food matches. The main rule of thing is to pair the youngest, freshest, unoaked wines, with salads, fresh seafood, grilled fish, and chargrilled chicken style dishes, together with a host of fresh, ripe vegetable dishes. The slightly more aromatic Inzolia and Grillo, depending on what they are blended with, work well with slightly spiced dishes ( Sicily uses a lot of chillies), from spaghetti alle vongole, through to chilli spiced roast chicken pieces, and mild Asian dishes; fresh goats cheese salad also works well, as does fruity couscous and vegetables – North african couscous is a very popular dish in western Sicily, due to the promixity of the African mainland. The richer, Chardonnay dominant blends, and anything with oak is better served with richer, creamier dishes, such as salmon, chicken casserole, frittatas, and buttery roast chicken. Red Sicilian Grapes Nero d’Avola – the king red grape of Sicily, covering a great proportion of the island, in terms of production.

This characterful grape has risen from the doldrums of being used as a blending wine, or a cheap , domestic red, to one of the real stars of Italy. It is often compared to the Syrah grape, with which it is often blended; rich, spicy, and aromatic, in its youth, it produces vibrant, plum and raspberry fruit flavours, whilst it can develop rich, dark chocolate and prune nuances as it ages. It’s a very versatile grape, with great character, and can also cope well with oak ageing. Food wise, it matches superbly with roast lamb, chargrilled steak, spicy meatball pasta, spicy pizzas, tomato- based dishes, and roasted vegetables, sprinkled with chilli. It’s also great with mature parmesan or local southern cheeses. Nerello Mascalese – the main red grape, grown in the Etna region, and well suited to the cooler climate of the hills; it makes very elegant, complex wines, with far fresher, livelier fruit than many of the grapes grown further down the valleys.

It is characterised by a delicate, perfumed, almost violet- like aroma, with fresh berry flavours, and has been likened to a softer, aromatic version of the Nebbiolo grape from Piemonte – it works well with game, wild mushroom pasta dishes, and lighter styles of red meat dishes; it’s a red that can also cope with some spice and chillis, due to its lower tannins. What Is Fortified Wine? What Is Fortified Wine? By Bethany Moncel Updated November 03, 2016. Fortified wines are wines to which a distilled liquor, such as brandy, is added. Often confused with spirits , fortified wines are not distilled, but rather are a regular wine with a distilled beverage added to them. Fortifying wines was originally used as a preservation method. Adding a distilled spirit to the wine would kill the natural yeast present and stop the fermentation process. Today, wines are fortified to enhance the flavor and strength. Adding a spirit to wine stops fermentation prematurely, therefore leaving more of the natural sugars intact. This yields a sweeter wine with a higher alcohol content by volume .

Fortified wines are often simply referred to as “dessert wines” because of their high level of sweetness and their tendency to be consumed after meals. In France, fortified wines may go under the name “Vins de liqueur,” but must contain at least 17.5% alcohol by volume to bear this name, according to European Union legislation. continue reading below our video How to Sharpen a Knife Like a Professional During the Great Depression, fortified wines developed a bad reputation because of the high number of inexpensive wines that were being fortified to produce a higher alcohol content. Many inexpensive, high alcohol content fortified wines are still sold on the market today and have even been restricted or banned in some regions. Varieties of Fortified Wine Madeira – Madeira is a type of fortified wine produced in the Madeira Islands and can range from dry to sweet. Dry varieties of Madeira are generally consumed as an apertif, while sweet varieties are consumed as a dessert wine. Marsala – There are two varieties of Marsala, one fortified and one not. Both wines are named after the port of Marsala in Sicily. Fortified Marsala has had brandy added to it and was originally created as a substitute for sherry.

Marsala is particularly popular in Italian cooking as an ingredient in sauces, desserts, and risottos. Port – Port is a red wine produced in Portugal that has been fortified with a spirit called aguardente. Port is generally sweet but dry and semi-dry varieties are also produced. Sweet Port is often consumed as a dessert wine. Sherry – Sherry is a fortified wine that is produced in Spain. Sherry is slightly different from other fortified wines because it is fortified after fermentation is complete. This produces a drier wine with high alcohol content. Sherry is often consumed as an apertif from a small, tulip shaped sherry glass known as a “copita.” Vermouth – Vermouth is wine that has not only been fortified with a spirit,​but also flavored with herbs and spices. The recipe for vermouth is held secret but some of the herbs and spices used include cinnamon, chamomile, marjoram, and cardamom. These herbs and spices were originally used to cover the undesirable flavor of poorly made wines and give vermouth a slightly medicinal flavor. Today vermouth is a popular ingredient in many cocktails and is also sometimes consumed straight as an apertif.

Feudo Maccari Saia Nero D'avola 2012 750ml - Sicily, Italy Winery Feudo Maccari Vintage: 2012 2012 has, so far been a positive year for wineries around the world. While it may be a little too early to speak of the wines being made in the northern hemisphere, European and North American wineries have already begun reporting that their harvesting season has been generally very good, and are predicting to continue with the kind of successes they saw in 2011. However, 2012 has been something of a late year for France, due to unpredictable weather throughout the summer, and the grapes were ripening considerably later than they did in 2011 (which was, admittedly, an exceptionally early year). French wineries are claiming, though, that this could well turn out to be advantageous, as the slow ripening will allow the resulting wines to express more flavour and features of the terroir they are grown in.

The southern hemisphere has seen ideal climatic conditions in most of the key wine producing countries, and Australia and New Zealand particularly had a superb year, in particular with the Bordeaux varietal grapes that grow there and which love the humidity these countries received plenty of. Also enjoying a fantastic year for weather were wineries across Argentina and Chile, with the Mendoza region claiming that 2012 will be one of their best vintages of the past decade. Similar claims are being made across the Chilean wine regions, where Sauvignon Blanc and Cabernet Sauvignon had an especially good year. These two grape varietals also produced characterful wines on the coastal regions of South Africa this year. Varietal: Nero D'avola In Sicily, the beautiful Mediterranean island off the Italian coast, one of the most important grape varietals grown is the Nero d'Avola, a black skinned grape indigenous to the country and one which has been cultivated and used for wine production for centuries. The Nero d'Avola is often compared to Australian Shiraz, as it also has a distinctively peppery and spicy character.

However, the Nero d'Avola also holds deep and rich flavors of plum and other dark fruits, making it a delightful grape for making complex and interesting wines. One of the most important and well known uses for the Nero d'Avola grape varietal is in the Marsala wines for which Sicily is famous, and it is also used in several excellent still wines. The grapes thrive in dry and arid conditions, and recent decades have seen them planted in California and elsewhere in the New World. Region: Sicily The island of Sicily is one of those wine regions which seems to be designed for the production of quality wines. Not only does it have extremely fertile soils, helped by volcanic activity of such peaks as Etna, but the climate is absolutely ideal for the ripening of beautiful grape varietals, with almost year-round sunshine and cooling sea breezes. Sicily has been using such factors for growing grapevines for thousands of years, and is a truly ancient wine region steeped in tradition.

Wineries on the island make a wide variety of wines, which are much loved for their ability to express plenty of exciting fruit flavors and sunny, tempting aromas, but Sicily is most well known for the dessert and fortified wines based around the port town of Marsala. Country: Italy Italy is recognised as being one of the finest wine producing countries in the world, and it isn't difficult to see why. With a vast amount of land across the country used primarily for vineyard cultivation and wine production, each region of Italy manages to produce a wide range of excellent quality wines, each representative of the region it is produced in. Any lover of Italian wines will be able to tell you of the variety the country produces, from the deliciously astringent and alpine-fresh wines of the northern borders, to the deliciously jammy and fruit-forward wines of the south and the Italian islands. Regions such as Barolo are frequently compared with Bordeaux and Burgundy in France, as their oak aged red wines have all the complexity and earthy, spicy excellence of some of the finest wines in the world, and the sparkling wines of Asti and elsewhere in Italy can easily challenge and often exceed the high standards put forward by Champagne.

Thanks to excellent terrain and climatic conditions, Italy has long since proven itself a major player in the world of wines, and long may this dedication to quality and excellence continue. You have selected a 1.5Ltr bottle. This is a non-standard sized bottle. Did you mean to select this one? Sicily & Aeolian Islands Sicily & Aeolian Islands Sicily & Aeolian Islands vi 2016-09-14T18:04:05+00:00 Sicily and the Aeolian Islands SICILY: TIPS FOR EXPLORING THIS AMAZING ISLAND Sicily is the largest island in the Mediterranean Sea, shaped like a triangular soccer ball on the toe of Italy’s boot and the closest island to the North African coastline. Its centralized geographical location has been good news and bad news over the years; it made Sicily the target of invasions, occupations, and colonization for over 10,000 years. The original tribes were thought to have emigrated from the Iberian Peninsula about 8000 BC.

The Greeks began to live in Sicily about 1000 to 750 BC establishing a major settlement at Syracuse and introducing grape vines and olives – some varieties of which are still in use today. Sicily subsequently became part of the Roman Empire, after which it was invaded by the Vandals and the Goths from Northern Germany, subsequently it was invaded by the Byzantine Empire, the Arabs from North Africa, AND even the Normans (from France), the Spanish (again) and finally became a region of Italy under the reunification in 1861. Bottom line: having successfully absorbed governance and cultural influence from East, West, North and South. The incredible blend of cultures that is today’s Sicily makes it one of the most interesting destinations in the Mediterranean. Well worth a week or so of intense exploration. Sicilians, today, are a very welcoming people – most speak Italian but in the hinterlands you will hear mostly the commonly used “dialetto stretto” or the pure Sicilian dialect which has garnered loanwords from at least 12 different European languages. Learning the Sicilian dialect? Don’t even think about it.

PLACES TO VISIT AND THINGS TO DO ON CHARTER The Aeolian Islands – home to three active volcanos, Stromboli, Vulcano and Lipari, and the chain of rocky islands just off Sicily’s north east coast (like a pan-handle). They are a GREAT to stop-over on your sail down to Sicily if you’re coming from the Amalfi Coast or Civitavecchia. It’s about 140 N Miles from Amalfi to the Aeolian. Taormina, Syracuse and the Mount Etna volcano. On the Eastern shores of Sicily these two port cities and the volcano offer both Greek and Roman structures and of course the Etna National Park and Forest reserve. Definitely a must-see. Trapani, Marsala and the three Egadi islands (Favignana, Levanzo and Marettimo) on the west coast of Sicily. Home to some of the great wines of Sicily especially the world renowned sweet and fortified Marsala wine. Not a bad idea to quickly bypass the main population centers of Palermo, Catania and Messina. You can find big cities anywhere.

The real Sicily is found in the smaller ports and the interior of the island. ACCESSING SICILY Fly in to Palermo or Catania from most European airports. Of course there’s a higher flight frequency from Italian cities like Milan, Rome or Naples. Pick up your charter yacht in the port of Palermo or Catania. As part of a longer itinerary, if you have started your charter in Naples or the Amalfi or even Civitavecchia, it’s only 140 N Miles to the Aeolian Islands so if you’re on a motor yacht, that’s about 10 hours and can be done overnight. So if you board in Naples you can be in next to the volcano in Stromboli by the next morning. FOR FOODIES ONLY – THE ULTIMATE GUIDE ON WHAT TO EAT IN SICILY The incredible mix of cultures in Sicily and the intrinsic fertility of the soil and a mild climate makes for an abundance of fresh ingredients that result in delicious healthy food and an incredible variety of dishes. Think seafood, oranges (especially “blood” oranges), artichokes, eggplant, pasta (of course), lamb and don’t forget the cannoli.

Highlights: Caponata, a tasty salad made with eggplant (aubergines), olives, capers and celery, makes a great appetizer. There is also an artichoke-based version of this traditional dish. Arancine are fried rice balls stuffed with meat or cheese, a street vendor specialty. Vitello alla marsala (veal marsala), one of many regional meat specialties. Chicken “alla marsala” can be prepared using a similar recipe and method. Panella is a thin paste made of crushed or powdered ceci (garbanzo) beans and served fried. Couscous alla trapanese is the fish-and-seafood couscous for which Trapani is famous. Sicilian Frittata: popular Sicilian recipes call for wild asparagus or Sicilian artichokes or with pizziaola sausage or wild fennel, to which chopped ham salami added into the egg (omelette) mix. Canolli: don’t forget this delicious Sicilian dessert that many people, (including myself) generally associate with New York…!

THE FINE WINES OF SICILY Vines and the art of winemaking were introduced to Sicily by the Greeks roughly 3000 years ago. The world famous Marsala fortified wine (20% alcohol) is from the Marsala area in western Sicily. Other lesser known varieties are Zibbibo and Primitivo, the latter being the grandfather of America’s popular Zinfandel varietal. The sweet white (or amber) Moscato and the popular heavy red wine variety Nero d’Avola both have origins steeped in the history of the island. Popular wineries are: Duca Enrico by Duca di Salaparuta Torre dei Venti by Fazio Cusumano Palermo to Marsala Wine Tours » Visit one of the Oldest & Historic Producers of Fortified Wines » CellarTours more photos For Italian wine lovers looking for a wonderful full day wine tasting experience as an excursion from Palermo , we have designed this VIP private chauffeured tour to include two of Sicily’s finest estates in Marsala, and a visit to the spectacular Greek Temple of Segesta.

Marsala, located in western Sicily facing the Egadi Islands, is Sicily’s largest wine producing center (using the native Grillo and Catarratto grapes) and probably the region with the most interesting history. British Admiral Nelson discovered the wines of Marsala when passing through its port in the year 1800 and became so enamored of them he ordered 500 barrels to take along with him to his fleet awaiting him in Malta. Along with wines such as Port, Sherry and Madeira, Marsala soon found its place in the British market and by the early 1800´s there was even a regular ship sailing between Marsala in far-flung Sicily and Liverpool! Marsala suffered (along with other wines like Sherry and Port) when the market’s taste changed and favored dry wines, and many Marsala producers lowered the image of the brand by making flavored wines used mainly for cooking. Luckily certain producers continued to make ever-finer wines, and managed to once again make the Marsala name famous. Wineries such as Florio are simply a “must do” while in Sicily, with a fascinating history and top class wines. The beautiful cellar dates back to 1832.

The estate is huge, housing long cellars with over 100 arches, and a collection of over 40,000 historic Florio wine bottles. Many famous and infamous visitors have come to taste wines here from King Vittore Emanuele to Mussolini. Donnafugata is another producer we adore with a historic cellar (called “Baglio” in Sicily) in Marsala. You´ll taste six of their superb wines from their wide range of Sicilian wines including the stunning Ben Ryé from Pantelleria. Before returning to your hotel or cruise in Palermo, you´ll stop in Segesta for a visit of the magnificent Greek temple. This majestic Doric temple dates back to the 5th century BC and is set right in a peaceful meadow. The setting is extremely atmospheric, don’t forget the camera! You´ll arrive back in Palermo in the early evening, and this concludes a marvelous Sicilian wine tasting excursion. If you are looking for a VIP private wine tasting tour from Palermo, this tour is perfect for you.

Tour Highlights: Private Luxury Chauffeured Wine Tasting Tour Excursion from Palermo VIP Winery Visits in Marsala Excursion to Greek Temple in Segesta For Your Personalized Quote! Sample Palermo to Marsala Wine Tour Itinerary Donnafugata have a wide range of terrific wines 9AM From your hotel or cruise in Palermo, your friendly private driver guide and Mercedes will pick you up and you´ll head to wine country! 11AM Arrive to the first top cellar of the day such as Donnafugata, where you´ll receive a private tour of the estate and impressive “Barricaia” (barrel cellar). In your own private area, you´ll enjoy a fantastic tasting of some of the estate’s finest wines such as the zippy Chiarandà (comprised of a blend of native Ansonica and Chardonnay grapes), the rich Nero d´Avola based Sedàra and the one-and-only Ben Ryé (one of the world´s best dessert wines), a Passito from wind swept Pantelleria Island.

12:30- Carry on to a second estate in Marsala such as the fantastic Florio property where Marcello will entertain and educate you on the million and one novelties and anecdotes related to the winery, the region and even on Sicily. You´ll tour the expansive caves and then enjoy an elegant private tasting of the best wines such as Baglio Florio (Virgin Marsala DOC, elegant and refined wine), Passito di Pantelleria (DOC dessert wine made with Zibbibo grapes, reminiscent of apricots), and their excellent Malvasia delle Lipari DOC (wonderful rare wine made in the volcanic Aeolian islands). Lunch will be a traditional Sicilian affair right at the Florio winery! On the way back to Palermo, stop in Segesta to see the magnificent Greek Temple, enjoy some free time on your own here. Arrive to Palermo in the evening. “A VIP Deluxe Wine Tasting Experience!” What's Included: Luxury Transportation to and from Palermo with English speaking Chauffeur (Mercedes/ Deluxe Minivan) for the full day Driver Guide All Local Taxes Prices: This is a SAMPLE TOUR ITINERARY.

Please note that our private chauffeured luxury tours are totally customized to your needs and price varies according to the number of people in your group (please note tours require minimum 2 guests), specific suppliers included, number of services included,specific dates, transport type etc. Contact us today for more information and we would be delighted to get started on a tailor made detailed itinerary with pricing for you. Our tours are all chauffeured, VIP and with luxury transport- please observe ballpark pricing above. inal price depends on selection of specific suppliers, and if an accompanying guide joins you with the driver or if tour is with driver only. Feel free to contact us with your group size (minimum 2 guests, no maximum group size), travel dates and preferences and we will send you custom pricing. Discounts available for larger groups Please note that our tours are available upon demand for PRIVATE GROUPS and are not scheduled tours for mixed groups. More Information: All of our tours are available year round upon request for your private group of minimum 2 people. We organize unforgettable packages in Italy that include wine and adventure touring. If you would like us to customize a private high-end tour of Italy for you For Your Personalized Quote!

Question: Which fortified wine is produced in the Italian island of Sicily?
Answer: Marsala