A full program of tastings and master classes. This was the agenda of the two days of Sicilia en Primeur at Radicepura. It began with a focus on Grillo, the most interesting white grape variety of the island. The tasting was guided by Master of
Mario Ronco, born in the Piedmont city of Asti, could be said to have been born to the trade – his father had a négociant business in the area to the north of the city known as Monferrato-Asti. After graduating from the Oenological School of
New internet site for Carolina and Francesco Cucurullo / Masseria del Feudo, Caltanissetta, Sicily. Masseria del Feudo is not just a winery. Powered from Francesco and Carolina, fourth generation of agriculture entrepreneurs, the company reflects in social responsibility towards the environment and production quality. Masseria del Feudo cultivates
Domenico Zonin, together with the other members of his large family, has played a dynamic role in the important leap in quality which has placed the various proprietary estates of the house in the forefront of the many zones in which they operate. The first
Born in 1954, Carlo Ferrini, a full-blooded Tuscan from Florence (and, in addition, a passionate fan of the Florence soccer team), after his studies at the Professional Agricultural Institute of his native city, received a doctor’s degree in agronomy from the University of Florence. And
Through its members and activities, the Institute of Masters of Wine promotes excellence, interaction and learning across all sectors of the global wine community. As part of its annual calendar of outreach events, the Institute organises a variety of Workshops and Masterclasses to interested participants. The focus at
We are in Trecastagni on the slopes of Mount Etna. It is one of those days which only a Sicilian winter can offer us. The volcano rears up, white and majestic against a clear blue sky, the air is cool and crisp, the sun is
[caption id="attachment_10186" align="alignright" width="150"] Ian D'Agata[/caption] by IAN D’AGATA. Sicily’s red wines, even the good ones, carry a monkey on their shoulders. Namely, most people think of them as broad, fleshy behemoths sporting superripe if not downright overripe aromas and flavors and unwieldy alcohol levels. But this
Second Part (first part: https://wineinsicily.com/en/sicily-according-to-antonio-moretti) (...) T. Fifteen years have passed since you set foot in this corner of Sicily for the first time, how have the wines changed over the past decade and a half? M. There has been an evolution over time as we have gradually learned
(second part of the interview) It is obvious, however, that you got to know Frappato only at this estate, the variety is virtually nonexistent in Sicily outside of the province of Ragusa True, and it was a most welcome surprise, I consider it a great grape variety,