Here are images and notes from a recent trip to western Sicily.

Tasting notes and more photos are at my Forbes piece titled Shifting Wine Trends in Sicily.


Molo Saint Erasmo Trattoria Sul Mare, Palermo, Sicily.

Begin with Monteleone wines from Giulia Monteleone, together with appetizers in Palermo with travel expert Salvatore Spatafora.

2022 Etna Bianco white wine made from Carricante grapes grown on Mount Etna eastern and northern slopes, paired with shrimp and octopus.

Carricante and fresh Sicilian seafood

Next, Anthemis white wine made also from Carricante, but aged for one year on non-new French oak. The label is from an old book about plants growing on Mount Etna. Stunning acidity tamed by oak. Paired with a shrimp and seafood pasta.

Seafood pasta and Carricante wine

Osteria Ballaro, Palermo, Sicily.

Savory cream puff with shellfish and prawn cream, paired with 2022 Feudo Disisa Lu Bancu. DOC Monreale, made from Catarratto grapes.

Left to right top photo – New Yorkers Nicole Muscari & Emily Cappiello, and Sicilian Mario di Lorenzo, co-owner of Feudo Disisa winery

Followed by Feudo Disisa Grecu di Levanti rosé made from Nero d’Avola grapes, paired with seared tuna in a pistachio crust with marinated watermelon and cucumber mayonnaise.

Nero d’Avola rosé and Sicilian seafood

Ferriato’s Baglio Sorìa, Trapani, Sicily, Italy

Salmon paired with sparkling rosé wine Gaudensius made from Nerello Mascalese grapes grown on Mount Etna.

Sparkling rosé and salmon

Shrimp and rice pilaf paired with Firriato SantAgostina, a blend of Catarratto and Chardonnay.

Shrimp and a white wine blend

Shrimp and spaghetti paired with Favina La Muciara from Firriato, a 60/20/20 blend of Zibibbo, Catarratto and Grillo.

Pasta, seafood and a local/international blend

Pasta, pomodoro and pesto paired with Firriato SantAgostino red, a blend of Nero D’Avola and Syrah.

Rich and hearty

Red wine made from the Frappato grape, paired with a cannolo dessert.

The incredible cannolo dessert

Ice cream and wafer paired with Firriato L’Ecru, sweet wine made from Zibibbo grapes.

Sweet passito wine and ice cream

Ristorante La Tonnara, Castellammare del Golfo, Sicily, Italy

Seafood medley with Tenute Orestiadi Bahar Zibibbo.

Stunning Castellammare del Golfo bay in northern Sicily

Cheese, olives, vegetables paired with Tenute Orestiadi Kemar Catarratto white wine.

Castellammare del Golfo waters and dinner

Fresh fish from restaurant owner Gloria Randazzo, paired with Tenute Orestiadi Il Bianco di Ludovico, a 90/10 Catarratto/Chardonnay blend.

Seafood experts – Randazzo family

Sparkling, Grillo and a Catarratto/Zibibbo blend from Fazio paired with shrimp, oysters and a fish cake

Fazio line up with seafood

Anima Solis rosé made from Syrah paired with spaghetti and busiate pastas and seafood

Top photo left to right: Brianne Cohen of New York, Lilly Fazio of Sicilian Fazio wines and Nicole Muscari from New York


The photos above tell the story. Enjoy!

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