A Taste Of Sicily
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Explore the unique tastes of Sicily with this special MASSI x WJ collaboration pack. It includes three bottles of restaurant quality Sicilian wines, as well as a copy of MASSI restaurateur Joe Vargetto’s new cookbook Siciliano. SHIPS FROM 20 JULY.
What’s in the case?
Curated by European wine expert James Scarcebrook and renowned Melbourne restaurateur Joe Vargetto, this special collaboration pack is an immersive dive into the extraordinary wine and food paradise that is Sicily.
Discover the delights of Sicilian wine signatures Grillo and Nero d’Avola (which comes in expressions that range from light and bright to dark and rich), and taste them as you peruse your copy of Siciliano, showcasing the acclaimed chef / restaurateur's authentic recipes, inspired by Joe's Sicilian heritage and mother’s home cooking.
Vanitá Grillo 2019Sambuca di Sicilia, Italy
In the heart of Agrigento, Lake Arancio plays home to the sprawling green of world-class vineyards. A slice of these belongs to Vigneti Zabú — a newcomer to the island that’s nevertheless had a profound impact on its reputation, crafting textbook Grillo that illustrates the fragrant, fresh, and saline side of the indigenous grape’s personality.
Exemplified by the effortless drinkability of this Vanitá, Vigneti Zabú’s ethos is one of simplicity; made from pristine fruit grown under cloudless skies, their wines personify the purity of Sicily’s terroir and the passion of the team who spend their days amongst the vines.
Expect to find
Liveliness and vibrancy, featuring vivid splashes of stonefruit and white flowers alongside a bright layer of lemon zest, mouth-coating freshness, and a thirst-quenching, moreish texture
With the prawns and couscous on page 96 — or with freshly grilled calamari.
Bacaro Nero d'Avola 2018Sambuca di Sicilia, Italy
Spread across the mountains that neighbour Agrigento's Lake Arancio, Cantina Cellaro's vines sing the story of Sicily, representing 1,000 local growers and some of the finest fruit the island has to offer.
While this province produces much of Sicily's Nero d’Avola — an indigenous red grape with a kaleidoscope of expressions from light and fresh to dark and rich — finding one that balances drinkability with food-friendliness can prove to be a tough task. Cantina Cellaro’s Bacaro effortlessly rises to the occasion, pairing hands-off simplicity in the vineyard with terroir-driven winemaking for a vibrant-yet-textured wine with universal appeal.
Expect to find
The fresh, youthful side of Sicily’s famed Nero d’Avola. Ripe, juicy red fruit meets savoury spice on the nose whilst earthy-yet-supple tannins support the redcurrant and cherry on the palate.
With the mushroom pasta on page 113 — or with a platter of cheeses and cured meats.
Pellegrino Gazzerotta Nero d'Avola 2017Mazara del Vallo, Sicily
Since their founding in the 1800s, the family-owned Pellegrino has expanded from their seaside Marsala homebase into surrounding areas of Trapani, where the ninth-century Phoenician town Mazara del Vallo hosts world-class vineyards such as Gazzerotta.
Gazzerotta’s rich clay soils and mature vines bring forth the darker side of Sicily’s famous Nero d’Avola, masterfully crafted here by Pellegrino into a dense, serious, bold expression of the versatile indigenous grape. Meticulously fashioned by winemakers with an abiding reverence for the sought-after Sicilian terroir, this is a top-tier wine that illustrates just how powerful and memorable the island’s creations can be.
Expect to find
Nero d’Avola at its boldest and broodiest. Intensity and structure, stacked atop buckets of rich cherry, fragrant rosemary, and woody spice.
With the slow-cooked goat on page 167 — or a hearty helping of pasta.