Bosco Falconeria
Bosco Falconeria is located 40 miles west of Palermo, Sicily in the hills overlooking the Gulf of Castellammare and has belonged to the Simeti family since 1933. Antonio Simeti and his wife, Mary Taylor Simeti, took over the property in the 1980’s, diversifying the land and increasing the property to over 35 acres. At the end of the 2000s, their daughter Natalia has gradually taken over and has thrown all her passion into working the land, where she makes the wine alongside her father. The winery is located 250 meters above sea level and the soil is very fertile, with a lot of limestone. Bosco Falconeria also bottles their own extra virgin olive oil and sells their fruit and vegetables to specialty stores in Palermo. The farm obtained official organic certification in 1989.
Certified Organic: CODEX
Fun fact: The late Anthony Bourdain drank Bosco Falconeria wine and had lunch with Mary during his Sicilian episode of Parts Unknown – watch here.
Read what Saveur had to say about their favorite Sicilian Wine!
Catarratto IGT
Age of Vines: 8 years
Yields: 7500 kg per hectare
Soil: Calcareous, medium texture
Varieties: Catarratto
Vinification Method: Spontaneously fermented in temperature-controlled stainless steel tanks.
Tasting Note: Straw-colored with green highlights; delicate, fruited bouquet; fresh, dry taste with slightly bitter aftertaste.
Pairing: A versatile wine, particularly suited to accompanying delicate courses, fish, white meat and fresh cheese.
Falco Peregrino
Grapes: Catarratto franc & Lucido
Vineyards: volcanic
Making of: The grapes are hand-harvested, gently stomped and spontaneously fermented on skins for 3 days, in temperature-controlled steel tanks. Aged in steel for 8 months and then further 3 months in bottles. No added sulfites.
Personality: full of character! Citrus bouquet and a persistent and pleasantly tannic flavor, balanced by zingy acidity and the pleasant lightly bitter note in its aftertaste, typical for the Cataratto variety.
Nero d’Avola IGT
Age of Vines: 10 years
Yields: 4500-6500 kg per hectare
Soil: Calcareous, medium texture
Varieties: Nero d’Avola
Vinification Method: 10-12 day spontaneous fermentation, aged 5 months in stainless steel tanks.
Tasting Note: Intense red in color, persistent bouquet with strong cherry accents, smooth and pleasantly tannic taste.
Pairing: Excellent for accompanying roast meats and aged cheeses.