Nature, history and folklore meet in the western Sicily, land of sea, sun and wind, where the evocative ruins follows both wild na...
THE LAND OF WINES
The western area of Sicily is historically known for the production of Marsala.
The famous fortified wine that at the end of 1700 was much appreciated in major European cities.
A story that was born from the intuition of the English merchant John Woodhouse,
after tasting the wines of Marsala, including the first who could compete in international markets with the famous labels
of Jerez and Porto.
In fact the origins of viticulture in this area of Sicily are much older.
The area of Mozia, Erice and Marsala as far back VIII / VII century. C. was colonized by the Phoenicians
traders who followed the Carthaginians, the Greeks and the Romans. A millenary tradition that has preserved to this day a
rich heritage of indigenous
grapes, still looking for a full appreciation.
Il Grillo: We begin our trip in this remote corner of western Sicily in the company of one of the most important grape varieties and representative of the area:
the "Grillo". It is found mainly in the area of Trapani and Marsala, and recent surveys seem to indicate its origin
in the intersection between catarratto
and muscat of Alexandria. For its structure and preparation to give wines than alcohol, in the past it was mainly
used for the production of the famous Marsala wine,
together with Catarratto and Inzolia. Today is increasingly being made in purity and offers one of the richest white, complex and long-lived
Another grape that is rising to the fore among the Sicilian white is the catarratto.
Ancient indigenous white grape of north-western Sicily, on the territory in different clones.
The most suitable area is the classic one of Trapani, where today mainly uses the shiny catarratto.
Traditionally used along with cricket and Inzolia to produce the Marsala, it is vinified by many manufacturers,
highlighting potential perhaps not yet fully exploited. It is not easy to maintain variety and elegance and freshness need to be harvested with
great attention to the maturation curve, to avoid too structured wines
and spirits or with a bitter note too incisive.
L' inzolia:The Inzolia or unusual it is cultivated in Sicily since ancient times and recent genetic analyzes have shown some similarities with
the greek grape Rhoditis. It could have been introduced in Sicily during the Greek colonization,
and then spread along trade routes on the Tuscan island of Elba and the island of Giglio, where it is still cultivated as ansonica.
It sure is a vine that loves hot and dry climates, vinified alone has a fine and delicate bouquet,
slightly aromatic, soft, with balanced acidity.
Il Grecanico :A few manufacturers who bet on the quality of grecanico in purity, but getting wines of good quality, that perhaps do not enjoy the full
potential of a grape definitely very interesting. It is supposed to have been introduced in Sicily during the Greek colonization and is
grown primarily in Trapani. However, after the crisis of viticulture caused by phylloxera, it was slowly abandoned or used only in blends with Inzolia,
Grillo and Chardonnay..