The tiny, 40-hectare appellation of Faro has an incredible winemaking history that archeological digs date back to the fourteenth century BC! The ancient Greeks of Phari originally cultivated the area – hence the name. This special pocket of the island thrived as a source of great wine until the arrival of the Arabs, which halted all production during their occupation. In the modern era, the phylloxera epidemic dealt quite a blow to Faro. It was granted DOC status in 1976 and picked up steam regarding quality in the late-1980’s. Since that time, the teensy Sicilian appellation of Faro has garnered quite a reputation thanks in part to the fame of world-class producer, Palari. Today’s producer, Cuppari, has quite a history as well. They hold court in a 16th century Benedictine monastery that overlooks the Strait of Messina from its hillside perch. Although the monastery has crafted wines since its inception, the serious level of quality known today began with the foundation of the Royal School of Agriculture in 1900.
Today, the picturesque monastery is complete with a state-of-the-art winery. The San Placido Faro Rosso is crafted with the help of consulting oenologist, Nicola Centonze. The inimitable blend of 60% Nerello Mascalese, 20% Nerello Cappuccio, 10% Nocera, 5% Nero d'Avola and 5% Sangiovese is macerated and fermented for 10-12 days. The wine is aged for twelve months in French oak as well as chestnut vessels. The wine then spends about eight months in the bottle before release. The result is a complex and intense wine that will make you see Sicilian reds in a whole new light.
The 2011 San Placido Faro Rosso displays a nearly opaque dark crimson core that is slightly cloudy with orange and amber reflections on the meniscus. With unbelievably complex aromatics, the nose enchants with an array of wild berries including slightly dried strawberry, black cherry, and redcurrant over dried blood orange, wildflowers, a hint of steeped tea, dried tobacco leaf, dried leather, a touch of mushroom, clay and exotic spices. It also has a beautiful, permeating perfume akin to decade-old Barolo. The near full-bodied palate is dense with a beautiful sweetness of fruit and elegant tannins that are enveloped by flavors of salted dried plum, black cherry and dried orange peel laced with endless layers of tobacco, leather, nuanced spices and a touch of dried clay. This wine is peaking now and is an absolute treat – especially for the price point. To enjoy, decant for thirty minutes and serve in Burgundy stems at cellar temperature for optimal results. This stunning red can handle a myriad of dishes although it is a star alongside local fish dishes like this
Sicilian Swordfish Recipe with raisins, olives, and capers.
