Start with a leisurely walk through the vineyards, where you will learn about the unique terroir and the winery’s cultivation techniques. Inside the historic buildings, explore the ancient stone press and ageing cellar and hear the storey of the winery’s history and vinification methods, with special focus on the Nero d’Avola aged in tonneaux for 12 months to develop its refined character.

Conclude with a tasting of four distinguished wines: Fania (a blend of Fiano and Insolia), Eileos (a dry-macerated Moscato), Fanus (a blend of Syrah and Nero d’Avola) and Siracusa Passito, paired with a seasonal sweet treat.

The experience is complemented by a generous Sicilian brunch featuring filled focacce, baked goods, cured meats from the Iblea region, and an assortment of cheeses to pair with both white and red wines. Enjoy local specialities like caponata, roasted vegetables, fresh salads, and finish with a dessert pairing of Jaraya Siracusa Passito made from Moscato bianco grapes.