Sicily Wine Tours - A Wonderful Experience For Lovers Of Great Wine

I’ll never forget sitting on a terrace after dinner many years ago in Palermo, on a balmy summer evening talking to our waiter, and his words “we are Sicilians first, and Italians second” That resonated with me and embraced so much of what I have grown to love about this island and its people. They are fiercely proud, passionate and love everything Sicilian. Pride and passion are at the heart of their centuries old wine making history with a new generation joining the older and wiser who pass on the knowledge and skills of previous generations.

The Islands wine making history.
It all started with the Greeks around 3000 years ago planting vines in the eastern region of the island. The ancient Greeks referred to Sicily and southern Italy Oenotria, “land of the vine.” The Romans and Phoenicians continued to grow and develop viticulture in the west also, and they started to trade wine, this began the recognition and reputation for Sicilian wines both on and off the island. Today the island is one of Italy’s largest wine producers with around 250,000 acres of vineyards producing a reported 150 million gallons of wine annually. This may seem quite a lot however in the latter part of the 19th century, the island had just under 800,000 acres of vineyards that produced over 200 million gallons.

What makes the island such a great wine producer?
The island is an ideal location in which to grow grapes. A Mediterranean climate gives it plenty of sunshine and with its hilly and mountainous terrain there is also ample rainfall. The coastal vineyards benefit from breezes and with the warm and dry weather during the summer with little rain, it is ideal for healthy disease-free growth. With that reduced threat, the use of chemicals can be avoided, and many wineries have adopted an organic farming strategy for their vineyards. Equally, the winery owners knowledge of vineyard management and the winemakers expertise, in many wineries is world class. A wonderful platform to enjoy wine tasting in Sicily.

So, what can you expect in the glass?
There are several indigenous varietals that have been the cornerstone of Sicilian wine making for centuries, and they provide a fantastic array of wines to enjoy with food and for enjoying a glass or two in the sunshine. Equally, there are a host of other grapes particularly well suited to the various terroir on the island and the climate.

THE REDS

NERO D’AVOLA - this is a big wine with a lovely structure, deep ruby colour with strong red fruits strawberry, cherry and plum with sweet spices. You’ll also get liquorice and tobacco and in some there’s a mild chilli kick too. Good acidity and lovely tannins.

Pairings: great with red meats charcuterie, pizza and bold fish flavours including tuna.

FRAPPATO - is usually a translucent Ruby colour with intense red fruit aromas. Nicely spiced with low level tannins and a lively freshness.

Pairings: pasta with tomato sauce, white meats, cured meats and cheese.

NERELLO MASCALESE - is the most recent rise to fame and rightly so. A dominant varietal to the slopes of Etna that flourishes in volcanic soil. Light bodied with sweet red berry fruits, minerals and herbs. It’s regularly compared to Nebbiolo (Barolo and Barbaresco) and some also liken it to Pinot Noir.

Pairings: Particularly poultry and dishes with thyme, sage and oregano. Roasted tomato, and cream sauces.

PERRICONE - deep purple in the glass, strong spicy aromas of red fruit and herbs. Complex, with beautiful soft tannins a minerality and fresh structure.

Pairings: works so well with Mediterranean cuisine. Charcuterie, antipasti, pasta with ragù, Melanzane alla parmigiana, roasted vegetables and cheese.

THE WHITES

GRECANICO - is pale yellow in the glass, with strong melon on the nose. It’s a lovely clean wine with fresh flavours of peach, nectarine and pear. Medium bodied and a nicely balanced finish. Tests have shown this vine to have an identical structure to Garganega, which is the grape that produces Soave.

Pairings: works especially well with fish and shellfish. Shrimp, oysters, sardines, dill and fennel herbs, sashimi and vegetarian dishes.

GRILLO - lovely full yellow in the glass, fruity aromas on the nose with white peaches and grapefruit. A full fruit wine with a healthy acidity and balanced palate. When well made it can be likened to Chardonnay.

Pairings: grilled white fish, roasted pork, cold seafood and vegetarian dishes.

INZOLIA - also known as ANSONICA is more commonly associated to Marsala wine along with its Sicilian cousins Catarratto and Grillo. Straw yellow in the glass with a touch of lime green, with aromas of fruit. It’s vibrant, crisp and can be nutty on the palate with a hint of vanilla and a soft acidity.

Pairings: great with grilled fish and a classic Sicilian salad. Light pasta dishes and vegetarian too.

CATARRATTO - is also known as LUCIDO. In the glass its bright yellow with a hints of green and has aromas of ripe citrus fruits. The palate is dominated by apple and peach and melon on the finish. Full bodied with a nicely balanced acidity.

Pairings: antipasti dishes, the perfect marriage in my opinion is, pasta with clams (Vongole) and vegetarian dishes.

OTHER VARIETALS

There are many non-Indigenous varietals that are permitted in the Sicilia DOC classification that include Fiano, Viognier, Sauvignon Blanc, Pinot Grigio, Chardonnay, Müller-Thurgau, Pinot Nero, Cabernet Franc; Cabernet Sauvignon, Merlot, Syrah.

WINERIES

It’s difficult to keep an accurate count of how many wineries there are on the island, although the last number that I heard was 450. A considerable number and near impossible to formulate any meaningful list of the best to visit – and not all the wineries are open to tourism!

There are few that have a generational history that to this day remain in family ownership. Equally, there are even fewer who have developed a portfolio of wines through organic farming with both indigenous and imported varietals, that are held in the highest regard.

A couple of useful facts that you need to know.

When we tour in Italy we are frequently asked what the Italian DOC (Denominazione di Origine Controllata) and DOCG (Denominazione di Origine Controllata e Garantita) classifications mean. The (DOCG) is the highest designation for Italian wines, while the (DOC), has less strict guidelines. DOC wines are regulated for the type of grape, the area where they are grown, their level of alcohol, and the barrels used in the wine making.

The rules governing the DOCG classification are even more rigorous where the yields from the vineyards are required to be less, and that the wine remains in the barrel for an extended period. DOCG also requires a government analysis and tasting before ratification is granted. Such is the importance of the DOCG classification; the wines have a numbered government seal across the neck of the bottle.

Visiting Sicily to enjoy all that the island has to offer

If you would like to visit Sicily and immerse yourself in its delicious wines, wonderful food, culture and history, then why not get in touch and let us create a tailored experience with you. We visit the island throughout the year and host parties of four to twelve people.

VXO Touring specialise in tailoring itineraries with our clients to embrace all that they wish to see and do. We access exclusive use properties, villas and hotels, travel in luxury ground transport, and should you require, we can arrange a private jet from your departure city into either Palermo or Catania. We love to talk, so please get in touch!

contact@vxotouring.com