An aromatic Bianco Sicilia. A blend of whites that is similar to that which is used in the production of Marsala. Great hints of minerals, flowers, ripe white, yellow and green fruits. The palate has a mid-weight with some phenolic grip. I’d drink this over the next 12-18 months. Pair it with some lovely oven baked fish.
In 1830 the Tasca acquired 1200 hectare of land south of Palermo. The estate today holds 360 hectare of vines and is owned by Conte Tasca D’Almerita who promotes the local Sicilian varieties. Using modern techniques they craft lovely wines that retain the Sicilian spirit and offer drinkable and enjoyable wines.
In a constant tussle with Puglia to win the title of largest volume produced each year, the wines of Sicily are as varied as its history. Delicate whites, full bodied reds and of course Marsala show the variation in climate and abilities of the various regions within the Island.
A wonderfully crazy variety that could only come from Italy. Known as Garganega it grows in the small region of Soave in Veneto. On Sicily it is called Grecanico. The wines are introspectively interesting rather than overt, its acidity and texture make it the world’s ultimate food matching variety.
The second most widely planted white grape of Italy. It is responsible for the production of the fortified Marsala or is often blended with Carricante and Minella this grape makes a full bodied, citrusy and textural white. Quality can be lousy to outstanding.