i vini siciliani
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.
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 several 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.
LA CUCINA EOLIANA E SICILIANA
                                                           the food of the eolian islands and sicily


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