Our final full day was an epic journey of different wines and a never ending flow of food. The sun was shining early this morning as we headed out to the north of Marsala to Cantine Fina.
This winery has the most amazing outlook onto the sea and the various islands just off the coast from Marsala.
Bruno Fina is a renowned viticulturalist and has been highly instrumental in advising many growers about site selection and how to improve viticultural quality. While owning a few hectares of organically certified vineyards, most of the fruit is sourced from selected growers.
Federica Fina hosted our visit with her usual charm and flair. Pietro, one of the enologists, was on hand with technical data and also worked hard in the kitchen to supply us with a delicious range of snacks.
What really came across was the quality in every wine – really illustrating the purity and style of each grape.
Kebrilla 2017 100% Grillo IGP Terre Siciliane
Taif 2017 100% Zibibbo IGP Terre Siciliane
Perricone (100%) 2017 IGP Terre Siciliane
Nero d’Avola 2016 IGP Terre Siciliane
El Aziz 2017 (100% Late harvest Grillo) IGT Sicilia
From Cantine Fina it was a 45 minute journey south, just past the town of Mazara del Vallo. Our destination was Tenuta Gorghi Tondi which was situated within a WWF nature reserve. Giovanni Griborio took us for a quick drive into the reserve and gave out some great information on the geology of the lakes and the flora and fauna.
The winery complex is gorgeously appointed and we settled straight into a “light lunch”! I should have learnt by now that when an Italian says light lunch it means a large lunch! Having gorged ourselves on snacks at Cantine Fina we kicked off with swordfish fritters, flan and fish stuffed pancake rolls. A delicious fish couscous followed and we rounded it all off with the most sublime selection of desserts.
The wines were fascinating. The quality of the Grillo grape was once again confirmed as we drank a delicious Charmat method sparkler followed by their top of the range still Grillo. A beautifully fresh Nero d’Avola and a weighty Syrah followed. With the superb desserts we sampled a Botrytised Grillo that was gloriously unctuous.
Only three hours to dinner……
Our final night dinner was at Osteria San Lorenzo and while many were thinking it would be impossible to eat a crumb more, the restaurant put on a wonderfully light fish menu. A wonderful mix of antipasti followed a delicate piece of Sea Bream and a rich cassata to finish. The hardy amongst us carried on to some local bars for further research.
Once again Sicily has blown away many pre-conceptions and revealed an extraordinary high quality of wine.