[Sponsored by Cantine Pellegrino]
Sicily has always been a prodigious fount of wine. The problem was that what reached foreign countries in quantity was cheap, bad and e asy to dismiss: heavy reds with no great taste, dull whites and sweet wines that traded on famous names but rarely delivered.
That is quickly changing and now Sicily is one of the most exciting wine regions in the world. That goes particularly for the reds, which are not heavy at all but fresh and lively.This change is happening thanks to a new  generation of wine makers who embraced the island’s indigenous grapes at a time when many regions were looking past their heritages to capitalize on the world’s taste for international grapes like chardonnay, merlot and cabernet sauvignon. As a result, Sicily’s new-wave wines immediately stood out as distinctive cultural emblems. Mixing tradition and moderning, many of these new wine makers are able to create amazing mixes, adaptable to the international taste, without losing their roots.

A great example is the Cantine Pellegrino winery, which can track its history back to the 19th Century, but decided to modernize its production, using international grapes and mix them with indigenous ones. To do that, they create a new winery in the heart of Marsala, Duca di Castelmonte, producing its wine with a combination of traditional and innovative wine making techniques. The indigenous Sicilian grape varieties used ensure the production of superb table wine.
A great example of this innovative approach is the Tripudium Rosso, a blend of Nero d’Avola, Syrah and Cabernet Sauvignon, creating a round and well balanced wine. The grapes come from the province of Trapani, in the western coast of Sicily. The vinification process is made in vats for six months and in barriques for at least three months.The wine is ruby red, intense with slight hints of spices with notes of cherry and vanilla. Dry, mellow with good structure. A must try!