“…like frogs around a pond…”

“…throng the nations around the coasts of the Mediterranean”.

1589 ca. – Mercator, Gerard – SICILIAE REGNUM – IMAGO SICILIÆ Reproduced thanks to the kind permission of Domenico Sanfilippo Editore - Catania That is the Greek philosopher Plato’s somewhat whimsical vision of the “Mare Nostrum”, but it describes, perhaps better than any other image, this Sea’s fundamental importance for the peoples that surround it. Sicily is, thanks to its geographical position, the centre of this great basin of civilizations and is a crossroads which they have passed through and at which they have converged: a crucible for the evolution of mankind. Sicily is a composite world in which races, religions, languages and traditions have met and clashed, creating a stratification of cultures that is absolutely unique. Sicily is the passing of time, which has witnessed the successive arrival of new protagonists: Elimi, Sicani, Siculi, Phoenicians, Greeks, Romans, Vandals, Byzantines, Arabs, Normans, Swabians, Angevins, Aragonese, Spaniards, Savoyards, Austrians and Bourbons. In Sicily, a whole sea of peoples has left their individual customs, art forms, tastes and perfumes behind, turning the island into a vast mine of sensations and ideas. These transmigrations of peoples may be considered responsible for the huge variety of cultures that, even today, characterizes both the material and the spiritual life of this Region. Terrelíade is Sicily because Sicily is Terrelíade: a respectful and loving rapport with an area made up of sun, sea, nature, landscape, farming, fertility, abundance, enthusiasm, creativity and values.

From the “ampelidi” to “the Sicilian Miracle” It was the Phoenicians who introduced viticulture throughout the Mediterranean – including Sicily – although the discovery of vines known as ampelidi at the foot of Mt. Etna demonstrates that wild vines were present here as early as the Tertiary period. The Greeks then gave a new and decisive impetus to vine growing, and the Romans followed in their footsteps. The barbarian invasions brought production to a halt, but the arrival of the Byzantine Belisarius allowed winemaking in Sicily to carry on its long and fruitful progress. In 827, when the island was under Muslim rule, vinification was banned, but the cultivation of vines was never prohibited, so that the production of high-quality table grapes (such as Moscato d’Alessandria on Pantelleria) actually increased. Both the Normans and Aragonese developed agriculture and viticulture in a very extensive manner, but it was from 1773 onwards that wine production witnessed a real boom, thanks to the large-scale marketing of Marsala stimulated by the English merchant, John Woodhouse. In 1880, a terrible phylloxera epidemic halved the island’s vineyard area, making it necessary to replant European vines that were grafted onto American rootstocks, which were immune to the pest. More recently (1950-60), in spite of substantial migration of the workforce towards the North, agriculture – and vine growing in particular – came to represent one of the major foundations for the Region’s wealth. Certain international vines – which have now found a habitat on the island that has exalted their individual characteristics - started to be planted alongside the indigenous grape varieties. This enological renaissance has resulted in the production of I.G.T. and D.O.C. wines doubling in the space of the last ten years. Today, the Sicilian Miracle has really made its presence felt on the Italian wine production scene, with an area under vine of around 140,000 hectares (345,000 acres) and production of almost 10 million hectolitres (264 million U.S. gallons). The Terrelíade range stems from an integrated program of research and experimentation, in which native and international grape varieties have been allowed to interrelate with a particularly high quality terroir: one that displays numerous and varied facets, and which therefore brings out a whole range of different typical characteristics in the grapes and the wines made from them.

A land of vineyards, almond trees and olive groves The essential base for the Terrelíade project is the countryside around Sambuca di Sicilia, a commune 105 km. to the north-west of Agrigento. Until 1921 the town was known as Sambuca Zabut: it was in fact created as a result of the arrival of the Muslims in Sicily in 827, but even before that period Elimi and Sicani had been present in the area, as attested by finds from the archaeological zone of Mount Adranone. The town itself is situated on a hillock in the shadow of Mount Genuardo (1,579 m. [5,180 ft.] above sea level), on the shore of Lake Arancio. From the estate buildings, surrounded by vineyards that overlook this invaluable expanse of water, one can admire the bare valleys, enriched only by the presence of almond and olive groves. The landscape here is austere yet absolutely enchanting, and is capable of transferring its very soul to the domaine in the wines that are produced and matured here. The estate’s vineyards, which lie at an average altitude of 350 meters (1,150 ft.), are notable for their soil with a high proportion of characteristically yellow-colored clay, of medium depth, containing little organic matter but with a certain limestone content. The winery is equipped with all the technological plant necessary for preserving in the finished wines the great wealth of typical characteristics that the local pedological and climatic conditions provide.

GRAPE VARIETIES Nero d’Avola Of Sicilian origin in spite of its synonym “Calabrese” (otherwise, Cala di Aulisi or Uva di Avola), this is now one of the Region’s finest red grapes and the variety that has been at the forefront of Sicily’s wine renaissance. It ripens fairly early and gives regular yields, offering wines that are intensely colored, fairly full-bodied and with great elegance of aromas. Careful management of the harvest with this variety- in terms of when the grapes are picked and the strictness of their selection – guarantees an optimum yield and refined length of flavor. The wines may be aged for at least a few years. Merlot This variety, which originated in the South-West of France, has recently become very widely grown around the world because of its great ability to adapt to different environments. In Sicily, it has found an ideal habitat, especially in medium-to-high hillside sites. In this Region, the wines retain their characteristic primary aromas, great softness and excellent depth of color. As in its land of origin, Merlot is highly suited to being used in blends with local grapes. Syrah Of presumed Middle Eastern origin, Syrah has enjoyed great fame and popularity over the last few years, thanks to wines from around the world that have highlighted its qualities of roundness, power and elegance. A vine of average productivity, it yields wines with remarkably concentrated color and may happily be used in blends, both with local and international grape varieties. Grillo Originally from Southern Italy, Grillo was imported into Sicily after the phylloxera scourge of 1880, and swiftly became a fundamental grape in the blends of Marsala wines. It gives good yields, is fairly early-ripening and displays good tolerance to high temperatures. The wine made from this variety has satisfying acidity and is well suited to ageing in oak. Inzolia The Mediterranean grape variety par excellence, Inzolia seems to offer clear evidence of the passage of the Etruscans through the various areas of cultivation. Also referred to as Ansonica, Ansora and Insolia, it always displays highly recognizable primary aromas. It gives good yields and ripens early, and has a predilection for loosely structured soils and particularly hot climates. Its renaissance is linked to the introduction of modern vinification techniques, which are capable of highlighting its freshness, even in blends with other Italian or international varieties. Chardonnay This famous Burgundian grape variety has succeeded in adapting itself to the conditions of every latitude without ever losing its original noble characteristics. It offers regular, abundant yields, ripens early and prefers hillside sites, which give its wines a good balance between acidity and alcohol. They display great finesse combined with excellent overall structure. The photographs of grape varieties have been reproduced thanks to the kind permission of the Vivai Cooperativi Rauscedo.

(Utti) Majuri Rosso – Sicilia Indicazione Geografica Tipica Nero d’Avola – Syrah 2003 This wine is an intense expression of a terroir of great personality: it offers a perfect combination of the complexity and austerity that are typical of Nero d’Avola and the seductive and refined mellowness of Syrah. The creative tension between these two “souls” expresses itself in a fine balance between the wine’s strong (and decidedly traditional) Sicilian character and its rounded, modern style. There is absolutely no doubt that the result of this blend is an exciting experience that evolves with every sip, inducing one’s senses to seek carefully for new and special nuances. The wine in our glass tells us the story of a passion that blossoms as a result of highly dedicated husbandry in the vineyard, whose goal is to bring each individual variety to its optimum level of ripeness. The results of this attention to detail are to be found in the integrity of the original fruit that the finished wine displays, and in its frank yet elegantly rounded style. An indispensable role is played in achieving this aim by the specially selected micro-zones, characterized by clayey soils that also contain a fair amount of limestone, ideal for giving great personality to the wines produced from them. Then, in the winery, maximum potential is derived from the wines’ contact with the skins, thanks to long but carefully controlled macerations. After its malolactic fermentation, the wine is left to mature in French oak barriques for 10 months and the subsequent bottle-ageing gives it its ultimate harmony and broad, appealing style. Our serving suggestions are very much in line with what the very varied cuisine of Sicily has to offer. This is a big, rich red, ideal for accompanying roast stuffed lamb and mutton, or pork chops with stuffing. It is also excellent with the richly flavored traditional pasta dishes of the island, or with mature cheeses. For further technical details and tasting notes: www.terreliade.com.

Nirà Rosso – Sicilia Indicazione Geografica Tipica Nero d’Avola 2003 Nero d’Avola is, without a doubt, a grape that is well known for the opulence and power of the wines it yields; but it is also a variety that is very sensitive: the influences of soils and microclimates, which vary quite considerably here according to the distance from the sea, can make it very different indeed, depending on the precise conditions in which it is grown. In this part of Sicily, Nero d’Avola expresses itself in a really sublime manner and can offer a broad range of sensations, even when it is vinified on its own. When asked to take center stage, it delivers a monologue of disarming simplicity and enormous authority, almost as if it wants to reaffirm its right to the scepter as the most important grape variety of the island, of whose wine sector it has become the icon. Here we are undoubtedly in the presence of one of Italy’s great red wines: one that is richly structured, well-balanced and particularly suited for ageing in wood. Indeed, this grape variety’s skins contain, in terms of polyphenols, an excellent proportion of anthocyanins, along with “soft” and easily polymerizable tannins, ideal for giving roundness and structure to the finished wine. After destemming and crushing, maceration takes place at 28° C (82.4° F) for eighteen days; after malolactic fermentation, the wine matures for 10 months in French oak barrels. The period of bottle ageing that follows is when the wine’s complex aromas evolve and its various components attain a perfect harmony. Our recommended food matches are typical examples of what Sicily’s varied culinary and gastronomic traditions have to offer. As a full-bodied and characterful red, it goes wonderfully with Messina-style kid, roulades “all’aggrassata”, grilled sausages and also both fish- and meat-based pasta dishes or hard cheeses. For further technical details and tasting notes: www.terreliade.com.

Timpa Giadda Bianco - Sicilia Indicazione Geografica Tipica Grillo 2004 Grillo is an indigenous grape variety with great personality and intense perfumes that remind one of the summer heat and cool nights of the Sicilian hills. Once used merely as a component in the blend for Marsala, it in fact lends itself, as a 100% varietal, to making fine dry white wines. As a grape with a high sugar content (like other local white varieties), it produces full-bodied, richly scented wines that are also capable of continuing to evolve over time. In order to maintain intact the refreshing acidity and longevity of wines made from this extremely distinctive cultivar, very careful selection has to be carried out during the harvest, with the utmost respect for the fundamental balances within the grape. The altitude of the vineyards and their exposure are very significant in this context: these are fundamental factors for highlighting a wine’s perfumes. One can, therefore, detect a recognizable thread that carries through from the grape to the finished wine, entirely based on an appealing fluency of style. By using temperature-controlled fermentation, the grape’s primary aromatic components – the basic pillars of a stimulating, full-flavored wine - are preserved. A brief spell in oak for a small proportion of the final cuvée adds lightly spicy notes, giving greater complexity to this relatively “straightforward” expression of the Grillo grape variety. A period of bottle-ageing is then fundamental for defining the personality of this white wine, accentuating as it does its mineral notes. Timpa Giadda undoubtedly goes best with traditional fish and seafood dishes, such as pan-fried squid, swordfish cutlets and tuna au gratin (“a sfincione”), but it is also delicious with white meats and fresh cheeses. For further technical details and tasting notes: www.terreliade.com.

Musía Rosso – Sicilia Indicazione Geografica Tipica Merlot - Nero d’Avola 2003 This wine represents the meeting of two enological worlds which, here in Sicily, display their manifold facets to the full: the “up-dated” tradition of Nero d’Avola and the eternal versatility of Merlot. This blend succeeds in highlighting the primary characteristics of both grapes, in a wine that displays excellent balance but also an especially original taste profile. Particular attention is paid to harvesting the individual grape varieties at their optimum levels of ripeness, so that both the clear identity of the fruit and the special character of its area of origin are recognizable in the finished wine. The zone’s hilly terrain, characterized by a substantial level of clay and some limestone, gives, with the aid of drip irrigation, an ideal environment for top-quality viticulture. Then, in the winery - after careful picking of the grapes by hand - the full value of the skins is extracted thanks to long but attentively controlled maceration. Following malolactic fermentation, the wine is left to mature in French oak barriques for 10 months: the wood is used in a delicate, elegant way, so as to highlight the natural characteristics of the grapes from which the wine is made. Once the wine is in bottle, these continue to blend together, eventually achieving a definitive and distinctive style. As a rich, full-bodied red, it makes an ideal accompaniment for the meat-based first and main courses of traditional Sicilian cuisine, such as busiate al ragù misto, barbecued pork cutlets and Sicilian-style roulades; it is also excellent with Ragusano and Caciocavallo cheeses. For further technical details and tasting notes: www.terreliade.com.