5 editor-picked estates growing Perricone in Sicily.
Where to taste Perricone in Sicily: the estates that grow it, how the region expresses the grape, and how to book a visit.
The cellar
3 bottles with at least 15% Perricone in the blend.
Tasca d'Almerita has farmed the Regaleali plateau since 1830. Their Rosso del Conte, a Nero d'Avola-led flagship first bottled in 1970, has been produced continuously for over five decades and ages multiple decades in good vintages.
Tasting: Estate visits and tastings at the historic Regaleali property in Sicily, bookable via the Tasca d'Almerita website.
Signature wines: Tasca d'Almerita Rosso del Conte, Tasca d'Almerita Chardonnay, Tasca d'Almerita Leone d'Almerita
Founded by Salvatore Di Gaetano in 1978, Firriato farms approximately 490 hectares across seven estates spanning the Trapani hills, Etna and the island of Favignana.
Tasting: Guided cellar tours, vineyard visits and tastings at the Baglio Soria resort in Paceco and at Cavanera Etnea on Etna. By appointment.
Signature wines: Firriato Camelot, Firriato Ribeca, Firriato Chiaramonte Nero d'Avola
Founded in 1824 by the Duke of Salaparuta, Duca di Salaparuta (Corvo) is among the historic Sicilian commercial wine estates. Their Duca Enrico is a 100% Nero d'Avola first bottled in 1984 and the Bianca di Valguarnera is an Inzolia white. Now owned by Illva Saronno.
Tasting: Visits and tastings at the historic Casteldaccia winery. Contact via the Duca di Salaparuta website.
Signature wines: Duca di Salaparuta Bianca di Valguarnera, Duca di Salaparuta Duca Enrico
Small organic cooperative in Camporeale working with small-plot farmers on native Sicilian varieties. Affordable Sicilian organic bottlings with mostly local distribution.
Tip: Look for Valdibella wines at natural wine shops in Palermo and Trapani before they disappear into export channels. The Catarratto is an under-distributed native Sicilian white worth seeking.
Rosso di Marco is a 100% Pignatello (Perricone) red, first made in 2011 from vines over 25 years old in western Sicily, fermented with indigenous yeasts and aged 24 months in 10 hl French oak barrels and one month in bottle. The estate says it was conceived to show that a great red can be made in Marsala without following outside models.
Tip: Pignatello is the Trapani-area name for Perricone, a traditional western Sicilian red grape that disappeared for many years; this is the Samperi estate's bottling of it.
Wine and cheese
Experience an authentic Sicilian evening at Villa Chiarelli Manostalla. Enjoy a traditional dinner with local wines, hear stories of the estate, and experience Sicilia...
Discover Palermo at night on a walking tour with street food, Sicilian wine, and live storytelling inspired by local legends, folklore, mystery, and unusual Sicilian tales.
A journey through the flavors and aromas of Sicily awaits you at the Salaparuta wineries, where history and passion for wine come together in a memorable experience
