Travel Reference
In-Depth Information
Mount Etna; and Azienda Agricola G Milazzo near Agrigento. Try Planeta's Plumbago
and Santa Cecilia labels, Donnafugata's Mille e una Notte, COS' Nero di Lupo and Mil-
azzo's Maria Costanza and Terre della Baronia Rosso.
Local Cabernet Sauvignons are less common but are also worth sampling; the version
produced by Tasca d'Almerita at its Regaleali estate in Caltanissetta province is particu-
larly highly regarded (the estate also produces an excellent Nero d'Avola under its Rosso
del Conte label).
The Sangiovese-like Nerello Mascalese and Nerello Cappuccio are used in the popular
Etna Rosso, a dark-fruited, medium-bodied wine that goes perfectly with lamb and goat-
milk cheeses.
There is only one Sicilian DOCG, Cerasuolo di Vittoria, a blend of Nero d'Avola and
Frappato grapes.
While Sicily's
vini rossi
(red wines) are good, the region's real forte are its
bianchi
(whites), including those produced at Abbazia Santa Anastasia near Castelbuono, and
Fazio Wines near Erice, Tasca d'Almerita and Passopisciaro. Common white varietals in-
clude Carricante, Chardonnay, Grillo, Inzolia, Cataratto, Inzolia, Cataratto, Grecanico and
Corinto. Look out for Tasca d'Almerita's Nozze d'Oro Inzolia blend, Fazio's Catarratto
Chardonnay, Abbazia Santa Anastasia's chardonnay blends, and Passopisciaro's Guar-
diola Chardonnay.
Equally impressive are Sicily's dessert wines. Top billing goes to Marsala's sweet wine;
the best labels are Florio and Pellegrino. Italy's most famous Moscato (Muscat) is the Pas-
sito di Pantelleria from the island of the same name. Deep amber in colour, its taste is an
extraordinary mélange of apricots and vanilla.
The annual
Italian Wines,
produced by the Gambero Rosso, is considered to be the bible of Italian vino, of-
fering plenty of information about southern wines and wineries. You can buy it online at
