Sicily makes some of the absolutely best dessert wines you will ever taste, and Feudo Disisa’s late-harvest Krysos is an excellent example. The wine opens with intense aromas of apricot, chestnut honey, almond marzipan and dried apricot. It feels soft, thick and enduring on the long, sweet finish.
The historic Cantine Rallo estate of Marsala offers this Riserva Vergine expression (aged 20 years) of the fortified wine that made this port town in southwest Sicily so famous. The Marsala opens with an amber-golden color, syrupy richness and intense aromas of caramel, apricot marmalade and marron glacé.
Kudos to Kados: Here’s a lovely and surprisingly sophisticated white wine from Sicily (made with the native Grillo grape but fermented in oak for extra spice and zest) offered at an equally surprising low price. Great with fish or spaghetti con vongole, the wine shows light pulses of yellow flower, peach, white mineral and almond.
Fruit for this pristine white wines comes from old, head-trained vines on the tiny island of Mozia off the southern coast of Sicily. Packed tight with archeological remains, the island is managed by the Whitaker Foundation and this wine is part of a larger project to revive ancient viticulture and winemaking traditions. It’s an excellent story and a wonderful wine.
This semisecco Marsala from 2001 opens with a dark amber color and savory notes of wild mushroom and spice followed by caramel and toasted almond. There are touches of citrus and candied fruit woven into the wine’s thick texture.
Clean and medium in weight, with apple, pineapple and a shot of mineral to the nose. Pure citrus and sunshine in the mouth, with a finish of orange peel and pepper. Acidic and snappy, but crafty. Simple yet solid. Imported by Vias Imports.