The Eremo wine cellar is a very particular place as it has been realized in a Medieval crypt located under the ancient church of the knights of the Order of St John.
The room of great charme with the support arcades and the ancient stone floor is characterized by a great constant thermal inertia that it is perfect for the maintenance and aging of our wines.
Furnished with a big fratino table in chestnut (18th cent.), the crypt is available for our guests for intimate dinners and tasting of our products paired with the best Sicilian wines.
The viticulture already existed in the Isle from the second millennium b.C before the Greek colonists introduced the perfection of the cultivation techniques and the quality improvement of the vines and it continued during Roman times producing well-known wines such as Mamertino, Tauromenio, Inycinio and the famous wines of Etna.
In the Middle Age, Sicilian wines were exported by Pisan and Genoese merchants making the wines of Etna, Trapani, Syracuse and the deep red wines of Ragusa famous such as Nero d’Avola and Marsala.
Since the ‘50s Sicily, that was usually to produce blending wines for Italian and foreign cellars above all French cellars, started focusing on quality by implanting non-native vines like for example Cabernet Sauvignon, Merlot, Sirah and Chardonnay, but above all since the ‘80s native vines are rediscovered and the production of high quality wines started again: Nero d’Avola, Frappato, Perricone, Cerasuolo, Inzolia, Grillo, Catarratto, Etna wines: Nerello Mascalese, Nerello Cappuccio and Carricante. Smaller islands wines: Moscato di Pantelleria and passiti such as Malvasia of Lipari and a great variety of small productions and minor varieties.
