Touring the Five Estates of Sicily’s Tasca d’Almerita
Just 35 minutes from Palermo, Tenuta Sallier de La Tour offers a window into the complexity and beauty of Sicilian wine. As part of the larger Tasca d’Almerita family of estates, it combines deep-rooted history with a modern, terroir-driven approach to winemaking. We arrived excited to learn more and left with a deeper appreciation for Sicily’s diversity of grapes, landscapes, and expressions of flavor.
Rather than focus on a single estate, this experience offered a curated introduction to all five Tasca d’Almerita properties, each glass showcasing a different region of the island, and a different expression of its land, climate, and culture.
The Wines
The Tenuta Capofaro Didyme Malvasia comes from Salina, a volcanic island known for extreme weather and sandy soils that drain well while retaining just enough water. The vineyard dates back to 1961 and continues to produce balanced fruit year after year. This dry Malvasia is fresh and aromatic, with citrus and herbal notes that reflect the island.
The Tenuta Whitaker Mozia Grillo is also grown on an island—this one in the Marsala lagoon, a UNESCO site with a winemaking history that dates back centuries. In fact, the vineyards sit among Phoenician archaeological ruins. Thanks to the surrounding sea, evening temperatures are cooler, helping preserve freshness in the grapes. The sandy, limestone soils add character and structure. The resulting wine is vibrant and refreshing, with notes of apple, white pepper, and a touch of salinity.
From there, we moved on to the Madamarosé, made from Syrah grown at the Tenuta Sallier de La Tour estate. Given that it’s made from Syrah, we were pleasantly surprised by the pretty pale pink color. This dry rosé is well-balanced with notes of red fruit and spice. It can stand up beautifully to classic Sicilian dishes like eggplant caponata and aged cheese.
The reds offered a wide range of expression. The Tenuta Tascante Etna Rosso Contrada Rampante, made from Nerello Mascalese grown on Mount Etna’s black volcanic soil, was light in body but layered and elegant, with red fruit and earthy undertones.
The Syrah La Monaca, also from Sallier, offered a contrast in style—powerful and dense, yet balanced by acidity, eucalyptus, and balsamic freshness. It would make a perfect match for lasagna or grilled meats. The final red, Rosso del Conte, was a blend of Nero d’Avola and Perricone from vines planted in 1955 at the Regaleali estate. Deep, savory, and age-worthy, it showed notes of tobacco, chocolate, and spice.
We ended the tasting with the Regaleali Diamante, a special passito wine made from Moscato and Gewürztraminer grapes grown at high altitude. “Passito” refers to grapes that have been dried before fermentation to concentrate sugars and flavors. Yet, rather than being overly sweet, this wine was light in body with fresh acidity. It’s a beautifully elegant dessert wine that made the perfect final sip.
Embracing Biodiversity
We were also treated to a tasting of five estate-grown olive oils, each reflecting the distinct soil, climate, and farming practices of the estate it came from. Ranging from grassy and delicate to rich and peppery, the oils offered another way to explore Sicily’s biodiversity.
That biodiversity was on display all around us. Grape vines, olive trees, citrus, herbs, and prickly pear grew side by side. It was a reflection of a deliberate, sustainable approach to farming. Tasca d’Almerita is a recognized leader in climate-conscious agriculture through its B Corp and SOStain (the sustainability protocol for Sicilian viticulture) certifications, as well as broader environmental efforts, which you can learn more about here.
With so much variety packed into a single tasting, it was clear just how much Sicily, and the Tasca d’Almerita family, has to offer. While we visited Sallier for the tasting, we left inspired to return and visit the other estates—especially Regaleali, the heart of the Tasca family. Known for its countryside setting and immersive wine experiences, it looks like the ideal destination for a slower, more rooted kind of travel.
