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Date & Time:

Thursday, 16th August
19:30-21:30

Location:

London – Holborn,

London School of Economics & Political Science

Price:
£35.00


It was the ancient Greeks who first realised that Sicily’s warm, dry climate, sunny hillsides and rocky soils made it an ideal place to grow grapes and make wine. The wines were rich and sweet, which meant they travelled well and were soon exported to the peninsula of Italy and further afield. Although sweet styles still account for over 80% of the island’s production, there is much more to Sicilian wine than Marsala. Over the last 30 years, family owned estates such as Donnafugata, Planeta, Spadafora, Abazia Santa Anastasia and Fazio have invested heavily in their vineyards and wineries and are now producing fresh fragrant whites from Catarratto, Inzoli, and Grillo and warm, rich and spicy reds from Nero d’Avolo, Pericone, Nerello Mascalese and Frappato. Some have also planted international varieties, of which Chardonnay and Syrah seem to give the best results.

Tutor: Pippa Hayward with Sandy Leckie

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