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Discover Sicily: gourmet wine tour
offered by supplier M08242 (view this supplier profile)
Key Information:
Tour Duration: 6
day(s)
Group Size: 4
- 14
people
Destination(s):
Italy
Specialty Categories:
Food & Wine
Archeology/History
Season: May
Airfare Included: No
Tour Customizable: No
Minimum Per Person Price: 2795 US Dollar (USD)
Maximum Per Person Price: 3145 US Dollar (USD)
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Over the millennia, Sicily has attracted Phoenician seafarers, Carthaginian settlers, Roman troops, Arab and Norman conquerors, Spanish conquistadors, and British merchants of marsala -- and most recently, wine lovers. Come see why this ancient land is now Italy’s hottest new wine zone. Also visit Greek temples and Byzantine cathedrals, lunch at a boutique olive oil producer, see sea salt’s creation, and feast on Sicily’s multicultural cuisine.
2008 dates: May 19-24
HIGHLIGHTS:
• Wine estates: Planeta, Donnafugata, Ceuso, de Bartoli, Cusumano & more
• Greek temple at Segesta
• Sea-salt in the making
• Meals at an olive oil farm & 4 wineries
• Byzantine mosaics in Palermo & Monreale
Meet: Palermo city center
Depart: Palermo airport
DAY 1 – WELCOME TO PALERMO
Glittering Byzantine mosaics, ornate Baroque churches, domed Arab mosques, and grandiose Norman cathedrals stand shoulder-to-shoulder in Palermo, once the richest city in the Mediterranean. We'll start the day with a walking tour of Palermo. One highlight is the Palatine Chapel, a 12th C. basilica decorated floor-to-ceiling with Byzantine mosaics. After lunch and time on your own to roam the city, we'll have an Introduction to Sicilian wine at an enoteca, or wine bar, a short walk from our centrally-located hotel. Dinner introduces the multicultural cuisine of Sicily, which includes couscous, seafood, exotic fruits, and marzipan pastries. D
DAY 2 – THE NEW CONQUERORS
In 1166 the Norman king William II commissioned the Cathedral of Monreale to stand on the spot where the Virgin allegedly appeared and revealed where his father had buried a treasure. Covered with mosaics, gold leaf, and stone intarsia, it's an awesome sight, which we'll visit en route to Planeta. More than any new winery, Planeta has put Sicily on the map. After gaining recognition for their intense Chardonnay and Merlot, they subsequently introduced wine-lovers to Sicily's indigenous grapes: succulent Nero d'Avola, bright berry Cerasuolo, and fragrant Fiano. We'll have lunch at their Ulmo vineyard, located in a gorgeous valley near Sambuca, then continue to an even newer producer, Alessandro di Camporeale. Antonino Alessandro will personally escort us through the family's boutique winery and pour their syrah, a symphony of dark berries and spice. Dinner will be in Palermo, where Sicilian fare like roasted lamb will complement its indigenous red wines. B, L, D
DAY 3 – ALCAMO'S BOUTIQUE WINEMAKERS
Today we'll head to the wine region of Alcamo, catching view of Sicily's mountainous terrain, prickly pear, giant eucalyptus, and vast vineyards. Our first stop is Cusumano, an award-winning, family-owned winery with vineyards scattered across the island. Our tasting here will give us a panorama of wines and terroir from shore to shore. For our second tasting, we'll visit Ceuso, a boutique vineyard started as a labor of love by three brothers: a farmer, an enologist, and an agronomist. In short order, their oak-aged blends of Nero d'Avola, Merlot, and Cabernet received acclaim and justified their leap of faith. Here our escort is Giuseppe Melia, who will show us around the baglio they're renovating and give a first-person perspective on their breakthrough. . Dinner is on your own in Palermo, where you might encounter Sicily's seafood-based cuisine, such as pasta with swordfish, tomato, and mint; or couscous with sardines, fennel, and raisins - always an exotic medley of flavors. B
DAY 4 – IT'S ALL GREEK TO ME
Transferring from Palermo to Marsala, we'll visit Segesta, one of Sicily's most perfectly preserved Greek Doric temples and amphitheater. Lunch follows at a boutique olive oil estate, where the different types of olives are pressed separately for diverse oils. We'll then continue to Sicily's western coast and the port town of Marsala, where we'll settle into our hotel near the sea. Our afternoon wine tasting is in Marsala at Donnafugata, a top estate and also a setting in the novel Il Gattopardo (The Leopard). Here we'll sample native Sicilian grapes like Nero d'Avola and Ansonica, and see how finely Cabernet and Merlot behave in this Mediterranean climate. Dinner is at another up-and-coming wine estate, Baglio Hopps. After a tasting, we'll dine inside their baglio, or 18th century plantation house. B, L, D
DAY 5 – THE PORT TOWN OF MARSALA
In 1773, John Woodhouse docked in the port town of Marsala and found the local sweet wine to his liking. He immediately sent a shipload back to his native England, and soon Marsala was the most famous wine of Italy. We'll spend the morning in the old city center and visit the bustling outdoor market. It's then on to the picturesque saline, or sea-salt ponds. Here sea salt is made using an ageless technique involving windmills, diked evaporation pools, and a steady sea breeze. A chartered boat will take us past the windmills as well as the Isle of Mozia, a Phoenician settlement. At dinnertime we're in for a special treat: breaking bread with the deBartoli family. Marco deBartoli has done more than anyone to resurrect the reputation and quality of marsala wine. Our final tasting showcases marsala--the real marsala--at Marco deBartoli. This single-minded producer has done more than anyone to resurrect the reputation and quality of marsala wine. We'll taste his full portfolio, including the nutlike 10-year-old Vecchio Samperi and sweet passito wine from the windswept island of Pantelleria. B, D
DAY 6 – BUON VIAGGIO!
A shuttle to the Palermo airport and assistance with your travel plans. B
Notes:
Airfare is not included in the tour price.
2007 dates: May 21 – 26, October 3 – 13.
Also see tour packages in:
Europe
Italy
Food & Wine
Archeology/History
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