If you can't physically be there, the intensity of the Sicilian sunshine can be best experienced while sipping their wines. A medium to full bodied white that opens with a buckwheat honey and cedar nose, aromas which translate into those flavors on the palate, with herbal and light tobacco aromatics, a balancing acidity, and chestnuts on the finish. The beautiful texture of this is a great "intro" to "orange" wine also known as skin-contact, white wine. As for food pairing, the texture makes this one stands up to strong flavored pairings while maintaining elegance. Bring on the anchovies and olives!
Winemaking: Sikelé winery takes their Gracanico grapes (aka Garganaga) and allows 13 hours of maceration on the skins before pressing them. The wine is then vinified in concrete tanks with native yeasts and aged for months in the tanks and another 3 in the bottle.
About Sikelé: After 25 years of Sicilian winemaking experience, Angelo Paternò decided to purchase his own 60 hectares in the southeastern Sicilian province of Siracusa after judging the area to be the best viticulture he’d seen on the whole island. A few years ago, Angelo’s daughters, Marilina and Federica took over the winery while Angelo still assists in the cellar. The sisters put tremendous effort in keeping their operation organic and low-intervention as they have been inspired by natural wine veteran from Mount Etna, Frank Cornelissen.