Sicilia
The island of Sicily, the largest in the Mediterranean, is Italy’s fourth largest producing wine region. There have been considerable improvements in the region’s wines over the past 20 years. Much of the wine that used to go to beefing up anemic northern reds is now being bottled and proudly sold as Sicilian. However, the multitude of appellations (22 small DOCs and 1 DOCG) were terribly confusing and anyway produced only 5% of the island’s wine. In 2012 a new regional DOC (DOP Sicilia) was developed to simplify the system and take in the vast quantity of wine previously produced as IGP.
Food (as everything else) in Sicily shows the influence that different conquering armies have had on the island over the past 3000 years, with Greek, Spanish, French and Arab influences. Much of the island’s cuisine takes advantage of fresh vegetables such as eggplant, peppers, and tomatoes, and fish, such as tuna, sea bream, sea bass, cuttlefish, and swordfish. In Trapani in the western section of the island, North African influences are clear in the use of couscous.
Showing all 4 results
-
Cantine Rallo Bianca di Evro 2023
The Evrò name pays homage to the Queen Bianca of Navarra (The White Queen) who was the queen consort of the King of Sicily during the reign of William I (1154-1166) and regent during the minority of her son William II. Her history is intertwined with the castle of Alcamo portrayed on the label.
$25.50 -
Cantine Rallo Nero d’Avola Il Manto 2023
Grown organically from the family vineyards in Alcamo, this is Rallo’s more international expression of the Nero d’Avola grape. It is made from a selection of the best grapes which is given some aging in small barriques for 6 months. It has intense aromas of ripe red friuts, blackberries and macerated cherries complemented by vanilla and spice notes. Round and full-bodied with a long toasty finish. Delicious!
$28.95 -
Cantine Rallo Vicoletto Catarratto 2023
Vicoletto is a relatively new project from Cantine Rallo based in Marsala on the western side of Sicily. The Catarratto grapes are grown organically in sandy soils high up in the hills of Alcamo. After hand harvesting, grapes are softly pressed and 90% is transferred to tank without skins for fermentation, while 10% is fermented on skins for a total of 12 days. Both elements undergo natural fermentation with wild yeasts. The 10% skin contact wine is then blended in, and the resulting wine is bottled without stabilisation, filtration, fining or added sulfur.
$32.95 -
Massimo Lentsch Etna Rosso DOC 2021
A wine with a ruby red color tending to purplish. The nose expresses very fine and delicate notes of small red fruits, wild spices, medicinal herbs and cloves. Balanced and harmonious in the mouth with great structure, it ends with a savory and persistent finish.
$43.50