This month, we take you on a journey to discover our territory, the province of Trapani. From its cities to the role wine has played in the culture of this corner of Sicily, ending with tasting suggestions from our winery.
Western Sicily, perhaps more than any other part of the island, is the area that best reflects the diversity of the people who have lived here throughout history: from the Phoenicians to the Elymians, from the Arabs to the Spanish.
Just take a trip to the island of Mozia and the salt pans that surround it to get a first-hand look (literally!) at the fruit of the Phoenicians’ ingenuity: salt.
Or Marsala, among the remains of its flourishing ancient city of Lilibeo, the Punic ships that express its conflict between the Romans and Carthaginians, or its elegant historic center, its Baroque churches, and its historic wineries.
Or take a stroll through the historic center of Trapani, admiring the various noble palaces of Spanish families who settled there with the advent of the Spanish crown.
Or go up into the mountains to Erice, walk through the cobbled streets and feel like you’re in another era.
Or the Arab-style streets of the casbah in Mazara del Vallo, the Greek temples of Segesta and Selinunte.
Wine in western Sicily
Wine arrived in Sicily thousands of years ago.
The first to bring it were thought to be the Phoenicians, who already traded wine along the coasts (9th-4th century BC, settled in western Sicily, between Mozia, Palermo, and Solunto). Then the Greeks perfected its cultivation (introducing, for example, bush training) and spread the use of vines throughout the island.
A turning point came in the 9th century when the Arabs arrived in western Sicily (landing at Mazara del Vallo).
Although vines were no longer cultivated for wine production at that time (the Koran prohibits the consumption of alcohol), viticulture took a step forward.
The Arabs cultivated table grapes (raisins), introducing the Muscat of Alexandria (or Zibibbo) grape variety and important innovations in soil cultivation (many Sicilian terms related to agriculture derive from Arabic).
A subsequent turning point for wine in western Sicily came several centuries later, in 1770. An English merchant from Liverpool, John Woodhouse, tasted the wine in a tavern in Marsala. He liked it and decided to export it to England.
Concerned that the wine might spoil during the journey, he decided to fortify it with alcohol.
This is how ‘Marsala’, the first great Italian wine, was born.
From that moment on, for the next two centuries, the area experienced a period of prosperity, with factories springing up and flourishing in every corner of the city and beyond.
In the mid-20th century, Marsala wine declined.
From that moment on, together with the phylloxera invasion and the trade war with France, there was a period of stagnation for several decades.
It was not until the 1980s that a new turning point came, marking the beginning of the modern history of Sicilian wine.
Winery techniques and technologies were imported to improve the quality of the wines, and internationally renowned varieties such as Chardonnay, Merlot, Syrah, and many others were planted to begin putting Sicily “on the map” of the wine world.
That moment was followed by a shift in focus to native grape varieties, an enormous asset of the Sicilian wine scene.
This is the context in which the Di Girolamo family, owners of Baglio Diar, entered the scene.
Discovering western Sicily through wine tourism: the authentic experience of Baglio Diar
Baglio Diar has been practicing certified organic viticulture for over 20 years.
The focus has always been on bringing out the variety of flavors that distinguish this corner of the territory.
And what better way to do this than through its most typical varieties?
Baglio Diar welcomes tourists from all over the world to tell its story and introduce them to its wines.
The wines offered for tasting are all made from native varieties, all pure expressions of the grape variety; the best way to get to know their authenticity.
You will discover wines such as Grillo, Catarratto, Zibibbo, Nero D’Avola, and Perricone, in bottles whose labels recall Sicilian literature.
The Baglio Diar experience includes a guided tour of the winery, where you will learn about the entire process that the grapes undergo, from vinification to aging.
After a brief presentation, you can choose between two options: one with three wines and another with five. Both will be accompanied by our other product of excellence, olive oil. An extra virgin olive oil, organic and cold-pressed, served on crostini made from typical durum wheat bread.
Book your experience
Organizing your visit is easy. We are open every day from Monday to Saturday; we hold tastings at 11 a.m., 4 p.m., and 6 p.m., for up to six people.
Secure your place by booking conveniently on our website at the following link: https://www.bagliodiar.com/en/experiences/
For information or clarification, please contact us at +39 3518846370.