Travel to Sicily TV Show Part One - Wine Oh TV

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you

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I'm Monique Salt Annie I'm a wine expert

a journalist and I'm thirsty for life

this is why no TV you're pretty much

telling us Sicily is the perfect place

to live the end it's like Sicily

done mic drop I'm not gonna lie I was a

bartender once in college I worked at

the Red Robin so I know a thing or two

about bartending but no I kid I kid okay

I'm not kidding it did work there but

show me what you got to Sepik where

culture I cannot believe I am just

having wine with the count in Sicily up

on a hill in agriculture come together

what are the chances we can get you to

give me some of that late harvest wines

try we can we work for our wine yes

Amelie windblown beautiful and place

perfectly in the heart of the

Mediterranean Sicily is as captivating

as it is charming human activity here

can be traced back to 12,000 BC and it's

changed hands more times than we have

time for Sicilies been a part of Italy

since 1860 but Sicily isn't exactly

Italy it's spicier

perhaps it's Mount Etna the largest

active volcano in Europe or maybe it's

because it's the crossroad of cultures

or maybe it's simply the Sun that gives

Sicily its seasoning whatever it is

Sicilians are alive with a fire inside

Cicely has been seducing travelers for

centuries pleasures the priority here

and we're ready to partay

time for a taste of Trapani a Sicilian

province where they've been growing

grapes for centuries

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the heat is on for harvest 2016 here in

Sicily we're at ferry Otto winery

showing you just how many hands it takes

to go into one bottle of wine

I have Frederico here with me hey

Frederico nice to see you nice to see

you

what a beautiful day it is here in

Sicily the wind is blowing the sun is

shining tell us a little bit about the

history of ferry at the winery Seattle

born in the 80s with the one single

objective you know Sicily it's quite a

continent in terms of viticulture in

terms of type of soil and as a lot of

native vines and fili Otto had the

objective to exploit the soil and the

terror of the season and exploit the

native vines and right now fiato counts

more than three hundred and eighty acres

of vineyards all in certified organic

farming and we cover three different

there are mountain viticulture on the

avocado countryside viticulture in the

Trapani count design and Mary Mitte

culture on favignana highland how are

the wines distinct how do they taste

different based on the area that they

are let's say completely different the

first particular things that they have

different native ice for example on a

travel can we have a traditional binders

such as Mary Loomis Carson Mary Lou

Caputo in Trapani countryside we have

the narrow down the famous Nero d'Avola

and favignana Island is completely

different because it's a vines and a

root in the Seas and if someone's never

had wines from Sicily before what do you

think they need to know about this

region and the wines that come from

Sicily

what to say the consumer has to know

that Cecily can give very high-level

wines and the very particular wines we

have a lot of winner to son and we have

a wine sir in town that comes from

Sicily are happy wine say well the

people are happy too and one of the

things I've noticed being in Sicily is

that the people are very passionate and

they're very happy and that transfers

into the wine when people open a bottle

they get some happiness yeah yeah I'm

sure that this wine comes from Sicily

because it's a passionate and it's a

free wine people are at home and they

open up a bottle of wine and they have a

glass I don't think they always realize

everything that goes into making that

one special bottle of wine we have

people here working behind us it's a lot

of hard work can you talk us through and

tell us how many people work really hard

to make that one special bottle of wine

we have a different themes of harvester

and right now fiato counts more than 45

people in teams for harvesting and right

now we are seeing the draining process

of the people a little part of malvasia

to make sweet wines and we make two

different artists of the mimo the first

harvest is going to be dried and every

day our worker will turn the graves to

guarantee dumo genius training process

and we take off every single bunch that

creates a problem in terms of quality

it's it's an art work but I think that

the consumer will taste it in the bottle

are you gonna teach me how to do it or

do you think I'll master sure sure let's

go should I be nervous or this is this

you're gonna teach me okay so the Beebo

grapes are drying they're getting ready

for the late harvest wine and you're

gonna show me if every Co what goes into

making drying the grapes and how we can

do this I have no idea

sure so after the first artists go it's

the color of gold right and so we put it

there to begin the training process and

every day quite every day of our farm we

start turning the grate to guarantee BOJ

nice training process so for example we

you will take this side it's a bronze

color so the the training process it's

okay in the only sanding will turn to

the gold color to continue the training

process okay so anytime we see like a

darker color we flip it over to see

green yes yes and what happens if we

flip it and we don't see any green okay

well it means that the older draining

process is quite finished let's paste oh

yeah let's

okay and what will these taste like or

what are they supposed to taste like for

first dates this is not the good flavors

oh wait you got this down okay here we

go

mmm yes because the people it's so

aromatic yeah I tell explain what we're

smelling here since you're the actor or

injuries beaches pony and so on and

let's taste okay what hmm so sweet but

also flavors so so good mm-hmm and very

juicy yeah very jerry juicy but we're

trying to dry that out yeah yeah but it

means that we the water inside but Mum

taints the flavors we like to eat the

reason part yes and how does the raisin

taste different than the green grape

let's find out it's quite similar but

the the honey flavor is more I didn't

yeah flavors so so good flavors I have a

confession to make I do not like raisins

I'm not a raisin gal these I'll eat

these every day a week and twice on the

pending but you know what I like even

better than the raisins of course is the

one yeah and how long do they sit out

here for how long does it take to dry in

depending on the vintage twenty to

thirty days this stage we can see they

are drying since ten days and then once

they're done drying they go they go

inside waiting for the late harvest wine

to be finished okay and when the late

harvest wine is finished we're gonna

take this and put in infusion in the

what are the chances we can get you to

give me some of that late harvest wine

to try we can we work for our wine yes

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Fabiana island formerly known as ghost

island in the ancient times today it's

more famous for tuna fishing but forget

the fish we're here for the wine

we're on favignana island at periodical

wineries estate you are the only one

brave enough in the world to plant

vineyards on favignana Island is this

yeah yeah we were so crazy so what made

you decide to plant a vineyard here

it's quite simple fury Otto wanted to

challenge the marine with culture and

decided to be the first to be a pioneer

and choose the favicon Island because

there was no literature about vine grow

we know favignana Highland and tell us

what's it been like for you talk about

some of the hard work that you put in we

decided to plant for white grapes ZB bow

Grillo and cat urato and for red grapes

Niro mm Perico

again all out of Tennessee native vines

from Sicily and what grapes do you have

in your hand right oh it's a big bunch

of g/b blue very big bunch of the Beebo

so can we try one no sure sure and these

are the Beebo grapes from Viviano Island

how are they gonna taste different than

grapes say from somewhere else yeah they

are very different because here you have

the marine influence so you can see that

the aromas are very rich and the grapes

are quite salty you can feel the salt

here the mari influence is the king of

this vineyard you can see that this wine

comes from the sea absolutely and it

also goes across the sea to get back

home because you take the grapes from

here when you're harvesting them and

then you bring them back to your to your

other estate so talk about the transfer

then yeah yeah we decided not to build a

winery Iranian Island because favignana

Island it's a natural preserve so every

Arvest we load the ships traditional

fishing ships and we take every single

grape to our winery in Trapani and it

takes no more than 40 minutes so it's we

are very close to Trapani but we have to

transport with traditional ships yes so

they literally the grapes are just kind

of cruising across on the ferry crossing

do they impact the flavor of the grapes

at all when they make their way no no we

are very we pay attention to these

but we like to do so because it's a

tribute to the Mediterranean Sea and

you've talked about maybe hopefully

getting a do see here do you think

that'll happen or yeah we we suppose so

we are trying to interact with the

Ministry of Agriculture to create the do

sea of a vijnana it will take time but

we are investing of having an island

some other things in Fabiana Island to

do this island we were we have the first

industry for tuna fishing and to create

the the tuna and the can with win

extra-virgin olive oil and to the fish

of red tuna and then also I see that we

have a castle up on this mountain here

and it you said it's some kind of

similar to Alcatraz back in the day it

used to be a prison tell us a little yes

this is the coastal of Santa Catarina

and it's a castle that we can get back

to the 12th century and he's been using

half 20th century as a jail so if you

had to say what was the hardest thing

about cultivating vines on favignana

Island what would it be

let's see something fun yeah what it

affect us sometimes our pigeons

yeah yeah yeah because when zeebee bow

it's closing you're the ripening process

all the pigeons come here because they

want to eat our G B bow and I have to to

take here to farmers say day that go and

clap hand to get off pigeons from the

vineyard they doesn't care about cannons

or every other better and to get pigeons

away we're on pigeon Patrol yeah

clapping away and what is the best part

what is the best part the best part is

that every day we can find out something

different it's a challenge every day

every integer disease both Piazza our

effort

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we're right smack in the middle of

Faviana Island's largest Piazza Piazza

of course means square we're in the

search for a Sicilian specialty a sweet

treat after a hard day harvesting

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we are under Soleil Delos Italia

learning how to make wine cocktails with

our friends at ferry up the winery okay

I'm so excited cuz I literally just saw

the most amazing sunset I've ever seen

in my entire life

we are here in Sicily at fatty otto

winery we are going to make some

fantastic wine cocktails Giuseppe is so

nice cuz I pulled him out of the bar I'm

not gonna lie I was a bartender once in

college I worked at the Red Robin so I

know a thing or two about bartending but

no I kid I kid okay I'm not kidding I

did work there but show me what you got

just step back okay today I prepare and

the special wine cocktail from Philly

Otto denim is a philosopher's avocado is

the new techniques from the molecular

technique

so what you're saying this is super

fancy you cannot do this at home you

have to come to Sicily to fitting-out

the winery you want this drink if this

is way over our heads is this the man

that molecular thing happening just

everyone Google molecular oh you're

gonna let me pour it no okay so did you

pour in all of them yeah Giuseppe I got

to work for my drink you got to let me

help

okay no no okay can I try to do that

yeah okay thank you if you let me try

something

don't worry Giuseppe I know it'll be

good even if I mess it up are you

working with me

yeah well I'm trying to get a job I got

two kids to feed

bellissimo is this one of these Sicilian

bees I heard so much about they've they

have bees in Sicily in there called

Sicilian bees but they're not scary like

African killer bees love it filled it

okay

can I try the last one just a baby if I

mess up everyone knows it's me not you

yeah I promise if I this once one this

one's on me okay if it looks bad

just let me give it a shot everyone

knows it's my problem if this button

start okay I don't know how to do this

okay

well it's like when you're at home

making a cake you're doing the eggs you

know you're making a mom frothy I got

you velvety you're making them velvety

how long do we do this for just that

they just just just one second 30

seconds okay

don't quit your day job lady

no we're still making velvet yeah

velvety yet yes okay now I turn it off

okay no how does this thing work I turn

it off yes yes Duffy it's too much too

much of Ella but okay thank you okay

I'm left-handed just that day okay you

see okay you do okay then you show me oh

I got you I got you I got this just that

me doing about this I got a good feeling

about this this is the final stage

molecular cocktail to much oh my gosh

the pressure is on just FA the pressure

is on yours are so perfect now what just

keep pouring this is your this is my

don't worry everyone knows this go put a

big M on it

no J on this one just an M you fellas

okay oh I get to frog I guess good at

the frothing okay so we're going this

cuz I mean I make cakes before I know

you are a perfectionist this is why we

love you just FA you make it perfecto

alright see leave it to the pros do not

try this at home okay

voila the first cocktail is ready cheers

do you have a cheers boos cheers what is

the traditional cheers you say here chin

to chin chin mmm you're the singing and

first time you're testing and Jasmine is

dry white wine in second time you

tasting its chance cataract organic wine

and then finish you take Giuseppe you

were a good sport Camila Camila thank

you we're at BIOS area in Sicily we're

up on a hill at their wine bar here

where red wine tasting we are so spoiled

today I cannot even believe it so we're

gonna try to fantastic wine so why don't

you tell us about the first one okay we

have to start with the saboteur letta

which comes from Vietnam vodka you know

the atomic I know is the most active

volcanoes in you or maybe in the world

this comes from mountain viticulture

these are two of doctors one from the

eternal Canada Morello mask Alice and

the wicked part of Mary Lou Caputo it's

a very particular wine because you can

feel in your class the energy Oh double

camera so we can feel like log on the

energy of the volcano in our glass of

red wine I love this okay okay and then

we change the side of CC and we go to

the west side of seasoning we are in

Trapani countryside this is 100% of Nero

d'Avola and it's a it's quite unique

never develop it's a blend of three

different crews that comes from our

state's bhagavati and again it's a

full-bodied wine and I think that it's a

very amazing

this is delicious

how did you come up with a name it's a

it's called our morning our mony move

means that to sell its own equilibrium

itself harmony of all the things you can

find in your glass the flavors

it's a stronger game but it's it's so

elegant to be in if anybody knows Sicily

its you because I found out something

about you and I'm letting the cat out of

the bag right here on camera you are

actually account yeah which I cannot

believe I am just having wine with a

count in Sicily up on a hill this is

amazing my family starts in Sicily in

12th century it's my time we're from the

United States we don't know a lot about

this system we don't know a lot about

the Royal system what does it mean to be

account what did it mean I mean Italy

Italy it's a republic we do not have

anymore the noble title but I think

that's important for a noble family to

carry on the heritage and the history of

what happened in Sicily during the

centuries this is the most important

thing I think and if someone's never

been to Sicily before what do you think

are some things that they might not know

about Sicily that you know that you

think they should know some facts about

Sicily that's easily it's a it's a

mixture of a lot of culture and you can

find in every place you have to you

visit here in Sicily so the only thing I

can suggest is to visit Sicily but to

visit the ball Sicily starting to from

the east side on the F'lar and to the

west side to Trapani because I mean

something is really amazing one thing I

think is really neat about the people

from Sicily is one everyone's been so

super friendly like everywhere I go

everyone is so welcoming and they really

want to show you Sicily and bring you in

it as a tourist especially from America

you don't always feel that way when you

go places outside of your hometown for

example I was trying to I don't even

speak Italian I'm trying to get by on my

own and the guy is just so nice and so

gracious and

helping me what do you think makes the

people of Sicily so so sweet and warm in

their heart because of a value that

Sicilian people have maybe for this so

different domination we usually accept

foreign people and so we have these deep

value of our hospitality well you've

been very hospitable do you be tears or

a toast something that you say around

your house a noble toast a noble toast

to Sicily to Sicilian people Tripoli in

Sicilian people Cheers

you