PALARI, FARO

Faro is named after the lighthouse of Capo Peloro that guards the entrance to Messina’s harbor, and it comes from the steep volcanic slopes at the base of Mount Etna.

Wine has been made on these hills for thousands of years. This ancient blend of native varietals, known as Mamertino, was also enjoyed by Julius Caesar. Early in the nineteenth century the Phylloxera epidemic destroyed most the vineyards of the area leading to a steady decline that continued until the 1970’s. In 1976 the Faro was granted the DOC but none of the remaining producers were making it. In order to avoid the revocation of the DOC, Salvatore Geraci of Palari was asked to produce a Faro wine in his small 12 acre vineyards.

The yields from these ancient head trained vines are miniscule, about 2 pounds of grapes per plant. The toil on these volcanic basalt terraces is backbreaking. The climate is surprisingly mild, with cooling sea breezes. The best grapes are for Faro, the rest goes into making the Rosso di Soprano. This is the terroir responsible for a wine of complexity and elegance that has been compared to the finest red Burgundy.

The first vintage was released in 1994 under the supervision of wine maker Donato Lanati. Since then the Palari Faro has received the Tre Bicchieri award for the 1996, 98, 00, 01, 02 and 03, 04 and ’05 vintages, and Due Bicchieri for 1997 and 99. The zenith of the escalation is the Wine of the Year award for the 2005 vintage received by Gambero Rosso/Slow Food’s  2008 edition of the Guide to Italian Wines.

Region: Sicily
Production Area: Santo Stefano Briga (Messina).
Appellation: Faro, DOC
Varietal Blend: Nerello Mascalese, Nerello Cappuccio, Nocera, Acitana, Galatena.
Vineyard: Southeastern exposure, steep sloping, at 800-1200 feet a.s.l..
Planting System: Head Trained.
Soil: Clayey.
Harvest: End of October.
Yield: About 0.8 tons per acre
Alcohol: 13.5%
Vinification: Soft pressing, fermented in stainless steel tanks under controlled temperature.
Aging: In French oak barrels for one year and at least 12 months in the bottle.
Total Production: 25.000 bottles
Potential Aging: Over 10 years

Tasting Notes: Ruby red color with garnet hues tending toward brick with aging.  The nose is intense with notes of jasmine, cardamon and notes of ripe red fruit with a spicy touch of vanilla. Dry on the palate, smooth soft tannins. Persistent and long finish.

Food Pairings: serve with fish with sauce: roasted white and red meats, aged cheeses.