BAGLIO DI PIANETTO

This relatively new estate (established 1998) is the dream project of Count Paolo Marzotto, who made his mark in the Italian wine industry as general manager of Santa Margherita in the Veneto region. Marzotto produces only a few wines here including an excellent 100% Viognier named Piana del Ginolfo. This has bright honeysuckle and pear fruit and aromas of dried yellow flowers with beautiful persistencee of fruit and lively acidity. Also highly recommended is the Piana dei Cimbali, a 100% Nero d’Avola with deep fruit and a beautifully structured finish. A beautiful 100% Petit Verdot named Carduni is a recent addition.

 

BENANTI

This is the leading estate in the Etna DOC district in eastern Sicily. The best wines here are made from indigenous varietals and include Rovittello, a traditional blend of Nerello Mascalese and Nerello Mascalese that is a charming, beautifully balanced red as well as a superb white called Pietramarina. This wine, made from the Carricante grape (the word carricante means “consistent”) is a very-long lived white wine that is generally released when it is four or five years old. The winery also produces a 100% Nerello Mascalese that is very good after five years in the bottle. Proprietor Giuseppe Benanti has seen his patience rewarded, as his wines are among the most celebrated in all of Italy!

 

COS

This is one if Italy’s most unique wineries. Founded in 1980 by three friends: Giambattista Cilia, Giusto Occhipinti and Pinuccia Strano (now a former partner), whose first initial of their last names spell out COS, this is all about traditional grapes and traditional methods. You won’t find any Cabernet Sauvignon, Merlot or Chardonnay here nor will you find French barriques. But what you will find are varieties such as Nero d’Avola and Frappato along with amphora and large wooden casks for aging. The Pithos Cerasuolo di Vittoria and the Labirinto Nero d’Avola are the top wines here; both offer beautiful acidity and a nice sense of terroir.

 

COTTANERA

Another excellent estate in the Etna DOC district, this estate is run by Enzo Cambria. The product line is a nice balanced between the traditional local wines, such as the red Fatagione and international varietals such as the richly flavored Sole di Sesta (Syrah) and Grammonte (Merlot). My favorite wine is the Nume, a ripe and deeply concentrated Cabernet Sauvignon. The talented Lorenzo Landi was recently named as winemaker.

 

CUSUMANO

This is a large (more than two million bottles per year) family-owned winery that provides both excellent value and quailty. The regular bottlings of wines such as Insolia, Nero d’Avola, Syrah and Merlot are priced in the low teens in America and are quite good. There are also limited quantity releases; my favorite is the 100% Nero d’Avola called Sagana, a lush, ripe, delicious example of this variety.

 

DONNAFUGATA

Operated by the Rallo family, this is one of Sicily’s most famous wine estates. Quality is very high here, from the simple whites such as Anthilia (a charming, refreshing blend of Ansonica and Cataratto) to the spectacular “Mille e una Notte” (1001 Nights), a red made primarily from Nero d’Avola. The Ben Ryé is a gorgeous dessert wine made from dried Moscato grapes grown on the island of Pantelleria and is one of Italy’s most famous dessert wines. This winery gets my award for the best wine labels in the country.

 

Antonio Rallo, Winemaker, Donnafugata | Photo ©Tom Hyland

DUCA DI SALAPARUTA

Most consumers know this winery for its basic Corvo white and red wines, but it is one wine in particular that has made this estate one of Sicily’s finest. That wine is Duca Enrico, a 100% Nero d’Avola from the winery’s finest vineyards in southeastern Sicily. This was the first Nero d’Avola in purezza in Sicily, first made at a time when this variety was always made blended with other grapes. The wine ages beautifully and is one of Italy’s finest reds. Also look for the Bianca di Valguarnera, a premium Inzolia with gorgeous tropical fruit aromas and Triskelé, an excellent Nero d’Avola/Merlot blend.

 

PLANETA

This may be Sicily’s most famous producer of premium wines. Aggressive marketing is one reason, but it’s what in the bottle that has separated Planeta from most of its competitors. Whites and reds are consistently excellent and each wine has beautiful varietal character. The Chardonnay is rich and fat with ample oak (though less now than in the past) and is one of Italy’s most famous. My favorite white is the Cometa, a 100% Fiano with only a touch of oak that has amazing richness and is one of the finest examples of this varietal in the country. For reds, the Cerasuolo di Vittoria is a delightful red that is a blend of Nero d’Avola and Frappato that offers deeper concentration than most examples and the Santa Cecilia is a gorgeous Nero d’Avola that is among the best in Sicily. Alessio Planeta and his cousin Francesca have been among Sicily’s finest wine ambassadors and their passionate work continues today.

 

Alessio Planeta, Winemaker, Planeta | Photo ©Tom Hyland

 

TASCA D’ALMERITA

One of Sicily’s most famous estates, this was formerly known as Regaleali, but is today named for the family owners. The basic Regaleali Bianco and Rosso are lovely wines (especially the Bianco) and fine values. I love the Chardonnay with subtle oak, good acidity and delicious pear and lemon fruit along with the Rosso del Conte, a 100% Nero d’Avola aged in barriques.