La Cucina Eoliana e Siciliana: vini siciliani

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LA CUCINA EOLIANA E SICILIANA
the food of the eolian islands and sicily

The last few decades have seen a remarkable increase in the international appreciation, popularity and demand for Italian wines, especially those from Toscana and the much-heralded Piemontese region. Gradually wine shops began carrying an amazing variety of previously unheard of Italian wines such as Aglianico, Montepulciano d’Abruzzo, Rubesco, Torigiano and Salice Salentino. The Italian wine invasion had begun and it took no time before Sicilian wineries joined in the onslaught.

The successful international marketing strategies of the Salaparuta and Regaleali estates to promote their wines has had a positive economic impact on the region’s wineries, and has helped elevate the quality of wine produced throughout Sicily. At the outset, Salaparuta with its Corvo line, almost single-handedly succeeded in not only increasing international awareness of their products, but established greater interest and demand by firmly placing bottles of Sicilian wine on tables around the world. The growing popularity of Italian wine put a draining demand on the industry, but provided an excellent opportunity for smaller, lesser-known Sicilian wineries to export their wine and have them appreciated and recognized by wine lovers well beyond Sicily.

The vineyards of Tasca D’Almerita at Regaleali began in 1834, and today, it is one of southern Italy's most modern producers with 200 hectares of vines. Native Inzolia and Nerello Mascalese vines stand alongside Cabernet Sauvignon, Chardonnay, Sauvignon and Pinot Nero. At an altitude between 450 and 650 meters above sea level, with chalky, clay soil, the winery is in an exceptional climate for wine production. The range of wines consists of Chardonnay and Cabernet Sauvignon to their traditional Rosso del Conte and Nozze d'Oro.

I VINI SICILIANI HOME

Duca di Salaparuta is one of the great wineries of Italy, founded in 1824 by Edoardo Alliata di Villafranca, Duke of Salaparuta. In the 1960, after years of decline, Piemontese enologist Franco Giacosa raised the quality of the estate’s wines to the highest standards. Duca Enrico, named for the grandson of Salaparuta's founder, is made from 100% Nero d'Avola grapes, various vintages have aged beautifully to a deep ruby with noble structure and a spicy bouquet of berry-like fruit.

There are severla very fine vineyards on the Eolian Islands, but none are as well known as those on Salina, where varietals such as Malvasia, Inzolia, Perricone, Nero d'Avola and Nerello Mascalese are grown. Salina Rosso, a blend of the latter two grapes, has a rich ruby color with deep orange reflections, is distinctly fragrant with subtle body and strong structure.