Begin your journey with a leisurely walk among the vines, where the unique characteristics of the terroir and the winery's cultivation techniques are explained.

Next, head inside the historic winery buildings to explore the ancient stone press and ageing cellar. Hear the storey of the winery's evolution from its origins to the present day, with a special focus on the vinification processes. Learn about the winery’s Nero d’Avola, which is matured in tonneaux for 12 months, highlighting its refined character.

Conclude your experience with a tasting of four distinguished wines: a blend of Fiano and Insolia (Fania), a dry-macerated Moscato (Eileos), a blend of Syrah and Nero d’Avola (Fanus), and a dessert wine, Siracusa Passito, paired with a sweet treat chosen on the day.

These wines are complemented by a generous Sicilian brunch, featuring a variety of local specialities. The brunch includes filled focacce and an assortment of baked goods, local cured meats from the Iblea region, a curated selection of cheeses to pair with both white and red wines, and a seasonal first course dish based on daily availability.

Additional highlights include a frittatina, olives, marinated cherry tomatoes, and traditional side dishes such as Sicilian caponata, roasted vegetables, and fresh salads. To finish, a dessert pairing with Jaraya Siracusa Passito made from Moscato bianco grapes completes the tasting.