Category Archives: Grillo

August 26, 2025 · 2:38 am

My Birthday Weekend

Forty years ago Michele and I spent a month in  Rome in  the summer.  One of the restaurants had what I called a “Summer Pasta” and I ordered it every time we went there, which was often.  It is a very simple dish and Michele made it for me on Saturday.

Pasta with tomatoes, fresh basil and mozzarella, what I call “Summer Pasta” (though it is better known as Pasta alla Caprese)

“Fiordiligi”  Sicilian DOC Grillo 2023 Assuli (Trapani) Made from 100% Grillo. The production area in the Mazara del Vallo is in northwestern Sicily. Soil is of medium texture rich in limestone and good minerality. The vineyards are at 200/250 meters. Training system is guyot vertical trellis with a medium high plant density of 5,000 plants per hectare. Harvest is from the second week of September depending each year on the ripening of the grapes. There is an extremely soft pressing with membrane press, followed by static clarification of the must and fermentation at controlled temperatures (between 15°-18°C) in stainless steel tanks. Wine remains on the lees for 4/5 months in stainless steel tanks and in the bottle for at least 2 or 3 months before release. The wine has hints of citrus fruit, pineapple and a touch of tropical fruit.

On Sunday we were invited by a friend to Gramercy Tavern for my birthday. My friend also brought the wine

Fiano di Avellino “Alessandra” 2013 made from 100% Fiano Di Meo. The wine is named after the mother of the Di Meo brothers. Produced from  Fiano vineyards surrounding the Salza Irpinia winery. The Vigna Alessandra was planted in 1995 and is at 550 meters. Soil composition is clay and semi-limestone and the exposure is northeast. There are 4,500 plants per hectare and the training system is espalier with monolateral guyot pruning. Manual harvest takes place the second week of October. There is a soft pressing of the grapes, then maceration with the skins. Fermentation is at a controlled temperature. The wine remains in stainless steel for 8 years and then for 12 months in bottle before release. This is an elegant wine with flowery notes of mimosa, chamomile, acacia honey and a touch of smoke. It is a very impressive and wonderful wine.

Lumache Pasta with Corn, Miso and Toasted Hazelnuts

 

 Pork Cutlet with Jimmy Nardello Peppers, Cabbage and Lemon

Cote- Rotie “Cote Blonde” 2009 Propriétaire à Amplus Rene Rostange made from Viognier and Syrah. The estate is in the heart of Cote-Rotie.  The vineyards are managed using sustainable agriculture. All the work is done by hand. The soil is bedrock and silica. The wine remains in the barrel, with a small amount in new oak. Vinification is a closely guarded secret. The wine has hints of violets, blueberries, blackberries, spice, tobacco and a hint of smokiness.   This wine will age for many years.

Michele’s main course was Hanger Steak with Plums, Eggplant and Shishito Peppers

Basil Olive Oil for Dessert with Cherries and Coconut Yogurt

It was a very Happy Birthday for me!

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Filed under Cote Rote, Di Meo winery, Fiano di Avellino, Grillo, Sicilian Wine

November 8, 2024 · 4:04 am

Sicilian Wine and the Monzu’s Turkey Stuffed with Pasta

For Thanksgiving dinner, friends asked Michele to prepare a turkey recipe that she had learned in Palermo, Sicily when she was leading culinary tours.  Michele and her group had dined at the home of a former caterer and chef.  Much of the menu was based on historical recipes that had been devised by the Monzu’, French-trained Sicilian chefs who cooked for the Palermitano nobility.  When Michele and her group visited, the chef made a roast turkey stuffed with pasta.  It was unique and delicious.  Michele has come up with her own version of the Monzu’s turkey, and we have enjoyed it for several Thanksgiving dinners.

For Thanksgiving this year, our dinner will once again have a Sicilian theme so I decided the match the meal with Sicilian wines.

We’ll start with shrimp dressed with olive oil, lemon, garlic and parsley.

“Fiordiligi”  Sicilian DOC Grillo 2023 Assuli (Trapani) Made from 100% Grillo. The production area in the Mazara del Vallo is in northwestern Sicily. Soil is of medium texture rich in limestone and good minerality. The vineyards are at 200/250 meters. Training system is guyot vertical trellis with a medium high plant density of 5,000 plants per hectare. Harvest is from the second week of September depending each year on the ripening of the grapes. There is an extremely soft pressing with membrane press, followed by static clarification of the must and fermentation at controlled temperatures (between 15°-18°C) in stainless steel tanks. Wine remains on the lees for 4/5 months in stainless steel tanks and the in bottle for at least 2/3 months before release. The wine has hints of citrus fruit, pineapple and a touch of tropical fruit. $18

The Monzu’s Turkey stuffed with pasta

Il Frappato Vittoria Frappato Sicily DOC 2020  Valle Dell’ Acate (southeast corner of Sicily) made from 100% Frappato. There are 80 hectares of organically cultivated vineyards. The vineyards are at 100 meters and the soil is black, relatively compact and riddled with white stones. The soil structure makes it possible for plant roots to oxygenate freely, extending down deep into the ground. There are 5,000 plants per hectare and the training system is espalier. Harvest takes place the first week of September.  The wine is aged in steel vats for 6 months and in bottle for at least 3 months before release. This is a fresh aromatic wine with hints of blueberries, blackberries, raspberries, with a hint of violets and a touch of sage.

The extra pasta stuffing baked in a gratin dish.

Nerello Mascalese Terre Siciliane Vento di Mare IGT 2021 Cantine Ermes Soc. Coop. Agr. 100% Nerello Mascalese produced from organic grapes (Colline di Gibellina in Western Sicily) The soil is mainly sandy and the training system is guyot. Harvest takes place in the middle of September. The wine is aged for about 4 months in stainless steel before it is bottled.  Plum, blackberry, black cherry, touch of smoke and a note of  leather with a spicy finish. $18

Nero D’Avola Sicilia DOC 2021 Feudo Arancio Stemmari made from 100% Nero D’Avola (Sambuca di Sicilia, in the province of Agrigento). The soil is mostly clay and the training system is espalier. There are about 4,500 per hectare. Harvest is the first week of September. The grapes are destemmed and alcoholic fermentation with the skins lasts a few days in stainless steel. Malolactic fermentation occurs with selected bacteria and then the wine is aged for a long period in French barriques. The wine has hints of currants, strawberries, and pomegranate with a hint of blackberries and a touch of blueberries,  $20.

Biscotti Regina, Sicilian sesame cookies are always a favorite way to end a meal.

It’s time to start making your Thanksgiving Dinner plans!

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Filed under Grillo, Nero d'Avola, Sicilian Wine, Sicily, Thanksgiving 2024

July 11, 2024 · 3:20 am

Four Wines from Sicily with Dishes to Match

For the most part Michele and I like to match our meals with wine inspired by the same region as the food. Sometimes however we try dishes which are not traditional with the wine.

Sicily DOC Grillo 2022 Stemmari made from 100% Grillo. A varietal native to Sicily,  Grillo is the most famous white varietal on the island and was historically used for production of Marsala. The zone of production is Acate, in the province of Ragusa. This variety prefers typically sandy terrain that is sloped and gets a lot of sunlight. The type of farming is espalier, used with an average density of planting of 4500 plants per 2.5 acres. Grillo is an an average-to-late varietal with maturity reached about the second week in September. The collection of the grapes, pressing and destemming totally avoids the contact of the wine and must with oxygen during the stages of production, a method of vinification called “reduction.” The natural settling and fermentation take place at a controlled temperature for several days. Maturation on the lees is for a few months in steel tanks. The wine has hints of mango, papaya, jasmine. white flowers, a note of citrus and a touch of tropical fruit well balanced with a good acidity. $17

We had it with a roasted red snapper with raisins and pine nuts.  The delicate fruit flavors

The next three wines are based on Sicily’s Nero d’Avola grape variety. Nero d’Avola is the most important red wine grape grown in Sicily and its most important indigenous variety. The grape is named for the town of Avila in southern Sicily. The Nero d’Avola varietal is traditionally grown in the borough of Avola, a town located in the province of Siracusa, with evidence dating back to the 15th Century. In particular, this region is characterized by a mild climate in winte, partly due to the Monti Iblei, mountains shielding the area from north and north-west winds. Today the grape is cultivated  in every wine growing region of Sicily despite the diverse terrain of the Island.

Naturalmente BIO Nero d’Avola DOC 2021 Caruso & Minini made from 100% Nero D’Avola. The grapes are carefully selected and picked by hand. Maceration and fermentation of the destemmed grapes takes place in temperature controlled stainless steel tanks for 15 to 20 days. 50% of the wine is aged in 225 liter barrels for 2 months and 50% in stainless steel. The wine is then placed in bottle for 2 months before release. The wine has hints of black fruit, plum, black cherry. a touch of chocolate, and a note of spice. $18

The winery is located on Sicily’s west coast near the town of Marsala. There are 120 hectares of vineyards at 200 to 400 meters.  The area, which was under water millions of years ago, is characterized by its alluvial soil, rich in water and organic substances. Most notable are the large stones called “cuti” in local dialect. The softball-sized cuti not only impart a distinct minerality to the grapes grown in them, but also soak up heat from the sun, which they transfer to the vines, allowing for an earlier ripening of the grapes thus making harvest possible at a stage which will allow for higher acidity in the wines.

We had it with a classic roast chicken and vegetables. Thanks to Susan Westmorland

Sicily DOC Riserva “Hedonis” Stemmari made from 100% Nero d’Avola. They cultivate their own vineyards along the  Southern coast of Sicily, on the two estates of Sambuca di Sicilia (AG) and Acate (RG). The production area is Sambuca di Sicilia in the province of Agrigento. The soil is mostly clay, the training system is espalier and an average of 4,500 plants per 2.5 acres. The exposure is east. The rich soils, warm climate with cooler nights from the elevated growing area in Sambuca di Sicilia allow for perfect maturation of the grapes that are harvested in mid-September. A partial selection of the grapes undergoes fermentation and maceration for several days with repeated pumping of must over the grapes dregs to extract the color and tannins, which give structure to the wine. After going through a full malolactic fermentation, the wine from this selection is aged in French American oak barrels for several months. Simultaneously, a second selection of grapes is allowed to hang longer on the vine in order to impart an additional level of fruit complexity and darker flavors. After its alcoholic fermentation and maceration, the wine is kept in stainless steel for several months. At the end of both aging periods, they make an assemblage with 50% of the wine aged in barrels and 50% of the wine made from a non-oaked aromatic blend of extra hang time grapes, creating a distinctive, rich and elegant wine.  This is a complex and elegant wine with hints of dried red fruit red currents, strawberry, spice, a touch of almond, a hint of vanilla and a trace of tobacco. $56

We had it with a grilled duck breast salad with oranges, hazelnuts and lettuce.

Appassimento “Nero Oro” Nero d’ Avola Appassimento Sicily DOC 2022 made from a carefully selected blend of fresh and dried Nero d’Avola grapes. Caruso & Minini

Appassimento: In mid September the selection of the best Nero d’Avola grapes are picked by hand. The grapes are dried using two distinct methods depending on the area the grapes come from. Both methods have been used in Sicily for centuries.  For the most gentle and natural appassimento, the grapes are left on the vine for longer then usual through the dehydration on the vines. An alternative method is to let the grapes dry on racks for 15 days. These grapes are dried until they have lost 10 to 15% of their original weight. The vinification process is very gentle. Destemming is followed by a particular soft pressing. There is frequent pumping over in the early part of fermentation after which malolactic fermentation takes place. This is a very intense wine with flavors of cherries, blackberries, blueberries a touch of dry prunes and a note of licorice. $12

We had it with some of my favorite cookies that Michele always keeps on hand.  Double chocolate hazelnut biscotti and ciambelline al vino flavored with anise seed.

 

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Filed under Grillo, Nero d'Avola, Sicily

May 16, 2024 · 1:34 am

Three Wines with Dinner

Last week friends came over the dinner and I opened 3 bottles of wine that I had gotten as samples.  Our meal consisted of 3 courses.

Berlucchi ’61 Rosé Brut NV made from 70% Pinot Noir and 30% Chardonnay from the best vineyards in the 19 municipal areas of Franciacorta. The harvest takes place from the middle ten days of August to the first 10 days of September. There is a gentle, gradual pressing of clusters with fractioning of the must; alcoholic fermentation in steel vats. A few hours’ maceration of the Pinot Noir on the skins (rosé maceration) to emphasize the aromas and hue of the grape assemblage. The assemblage of the cuvée is in the spring following harvest with the contribution of 5% of reserve wine consisting of the previous year’s cuvée aged in stainless steel for one year. Second fermentation takes place in the bottles and maturation sur lie for a minimum of 24 months followed by an additional 2 months after disgorgement. Residual sugar 6.5g/l. The wine has hints of citrus fruit, cherry, strawberry, brioche and a touch of spice. The “61 line is a tribute to the “birth of Franciacorta in 1961 and to the year Berlucchi produced the first method  classico sparkling wine.” $45

Note: In 1955, Guido Berlucchi, the holder of the noble Berlucchi name, called enologist Franco Ziliani to his home in Lombardy to consult with Ziliani on how to improve his unstable white wines. Ziliani suggested instead creating French-style sparkling wines, and thus the Berlucchi wine dynasty was born in 1961 with the release of the winery’s first bottles. Soon after, in 1967, Franciacorta became a recognized designation due to Berlucchi and Ziliani’s experimentation. Today the winery is run by Ziliani’s three children. 

The wine was a perfect combination with crackers topped with smoked salmon and creme fraiche.

Grillo Sicilian DOC 2022 Stemmai made from 100% Grillo. The grape is native to Sicily and is used for the production of Marsala. Grillo prefers sandy terrain that is sloped and gets a lot of sunlight. The  training system is espalier and there are 450 plants per 2.5 acres. Grillo is an average-to late varietal with maturity reached about the second week in September. The collection of the grapes, pressing, and destemming is totally covered in the air (a method of vinification called “reduction”). The natural settling and fermentation take place at a controlled temperature of 18 degrees for 10 days. Maturation on the lees takes 5 months in steel tanks. The wine has hints of tropical fruit, notes of mango and papaya with a touch of jasmine and white flowers. $13. Note: Sustainably farmed.

With this wine, we had pasta con le sarde, pasta with sardines, raisins and fennel.

Nero D’ Avola  Sicilia  DOC “Gazzerotta” 2021 Tenuta di Famiglia-Pellegrino 1880. Made from 100% Nero d’Avola from the Gazzerotta Estate, Mazara del Vallo, Province of Trapani. The soil is clayey rich in minerals and the vineyard is at 20 meters. The vineyard is subject to water stress and at risk of high maximum temperatures due to its distance from the water. Harvest starts in mid-September. There is a long maceration at a controlled temperature until alcoholic fermentation is completed. The wine is then aged at least for 24 months in steel tanks and barriques. This is a soft red wine with good structure.  It has hints of red fruit, violets, sweet spice, cinnamon and a note of chestnut honey.$15

Note: Gazzerotta is the name for the elegant black and white magpies that fly over the bare fields in autumn.

We enjoyed this wine with rack of lamb crusted with Sicilian pistachios.

Everyone appreciated the opportunity to taste these fine wines for the first time.

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Filed under Berlucchi, Grillo, Nero d'Avola, Sparkling wine, Spumante

May 9, 2016 · 4:40 am

The Wine Media Guild Sicily Tasting: The White Wines

The Wine Media Guild asked me to host a program about the wines of Sicily. Together with Tom Maresca, another member, we lined up 30 wines for the tasting and lunch. The speakers would be Alessandro Dellascenza of Cru Artisan Wines, a division of Banfi, who would present 7 wines. Somehow, I became the second speaker and was more than happy to do so.

I am often asked where a wine can be bought at retail so in this post I have included the name of the importer/distributer of each wine.

At the tasting and lunch, which took place in April at Felidia Restaurant, we had 9 excellent whites ranging in price from $12 to $41.

The White Wines of SicilyIMG_0218

Grillo “Zirito” 2014 Grillo Terre Siciliane IGT 100% Grillo Feudo Sartanna Cru Artisian Wines-Banfi $12 The vineyards are in Western Sicily; the soil is volcanic of medium texture, chalk and clay. Traditional fermentation, temperature control with partial skin contact. The wine is aged in stainless steel for 6 months. This is a wine with citrus fruit aromas and flavors and a long, well-balanced finish. Grillo means cricket in Italian.IMG_0216

Grillo “Cavallo Delle Fate Sicilia” 2014 DOC 100% Grillo  Tasca d’ Almerita Winebow $20 From the Sant’Anna, Piana Casa Vecchie and San Pietro vineyards at 1,980 feet with a southwest exposure. There are 26 hectares of vineyards and the soil is sand and clay-loam. Training system is guyot, with 1,840 vines per hectare. The vineyards were planted in 2007 and the first vintage was in 2012. The harvest is in September. Fermentation is in stainless steel for 15 days, aging in stainless steel for 4 months.This is a wine with hints of white peach, apricot and pineapple with good acidity.IMG_0224

Grillo Terre Siciliane IGP 2013 100% Grillo, Principi di Spadafora Montcalm $26.99 From the Contrada Virzi Monreale and Palermo areas. The vineyard has a western exposure, at 350 meters with sandy-clay soil. Training system is simple guyot espalier. There are 5,000 plants /hectare and the vineyard is 20 years old. Harvest takes place in mid-September. Fermentation is with selected yeasts at a controlled temperature in cement vats. The wine spends 12 months in the vats and 4 months in bottle before release. This is a fruity aromatic wine with hints of citrus fruit with good acidity and a long finish.

Insolia Terre Siciliane IGT 2014, !00% Grillo Cusumano Tony di Dio Selections $11.99 Zone of production Ficuzza, Piana degli Albanesi (Palermo) The vines are 15 years old, the exposure is southeast and there are 4,500 plants per hectare. Harvest is by hand the first 10 days of September. There is a cold pressing with the skins for about 12 hours, followed by a second soft pressing. There is cold decanting and fermentation at a controlled temperature. The wines remain on the lees in stainless steel tanks for at least 4 months and for a time in the bottle before release. This is a great value!IMG_0229

Caselle Etna Bianco 2013 DOC 100% Carricante, Benanti Tradizione Imports $20 Production area on the eastern side of Mt. Etna and the southern side at 900/100 meters. The soil is sandy, volcanic and rich in minerals. Training system is alberello (free standing bush). There are 6,000/8,000 vines per hectare and the vines are 35 and 40 years old. Late ripening grapes picked during the 3rd week of October. Fermentation is in temperature controlled stainless steel vats. Wine ages in tanks for a period of time before being bottled.IMG_0227

Vigna Casalj Alcamo Classico DOC 2014 100% Catarratto Tenuta Rapitala Wildman $17 Vigna Casalj is a 25 acre registered cru in the Alcamo Classico, a high-elevation DOC. It is at 2,000 meters, guyot trained vines in sandy soil. Harvest is at the end of September. Soft pressing and cold settling is followed by fermentation using selected yeasts at a controlled temperature and the fermentation lasts for two weeks. The wine remains on its fine lees until March and is then aged for three months in 50hl French oak barrels. This is a crisp full bodied wine that has aromas of sage and tomato leaf.IMG_0225

Nozza d’Oro Contea di Sclafani DOC 2012 Inzolia 72% & Sauvignon Tasca 28% Tasca d’Almarita Winebow $30 The Insolia is from the 8.4 hectare Barbabietole vineyard (clay and calcareous soil) and the Sauvignon Tasca from the 2.25 hectare Santa Tea, training method is espalier. Vineyard (Sandstone and fine sand) elevation 1,650 to 2,300 with a southwest exposure. Harvest is in August/ September. There is cold soak maceration for 18 hours and alcoholic fermentation is for 15 days. The wine is aged for 5 months in stainless steel and for 8 months in bottle before release. The wine has hints of apple, peach, melon and jasmine. Nozza d’ Ora in Italian means golden wedding anniversary. It was created by Count Giuseppe Tasca in 1984 and dedicated to his wife Franca.IMG_0226

Cometa 2014 Planeta 100% Fiano Palm Bay $40.99. Production area Menfi from the Gurra vineyard planted in 1998 and the Dispensa vineyard planted in 1996. There are 4,500 vines/hectare. The grapes are destemmed and crushed; the juice clarified by cold setting overnight and then inoculated with selected yeast. It is fermentation at a controlled temperature in stainless steel tanks for 20 days. The wine is bottled in the second half of February following the year of harvest. This is an elegant, full-bodied wine with a wide range of aromas and flavors. It has hints of pineapple, mandarin, thyme and chamomile with a long finish and very pleasing aftertaste.IMG_0219

Piano Maltese DOC 2014 made from Grillo 45%,Cataratto 45% and Chardonnay10% Tenuta Rapitala Wildman $13. Selected parcels of vines located at 1200 ft., guyot trained on clay soil. The grapes are harvested and vinified separately, the Grillo at the end of August and the Catarratto in the middle of September. The grapes are crushed, destemmed and a cooling of the must and gentle pressing takes place. This is followed by division of the different qualities of the must. Cold settling occurs before a cold fermentation. The wines rest on their lees before being blended and bottled in February following the harvest. The wine has rich fruity aromas with hints of apple, pear and a touch of roasted nuts.

 

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Filed under Carricante, Cometa, Grillo, Insolia, Italian White Wine, Italian Wine, Nozza d'Oro, Sicilian Wine, Uncategorized

October 19, 2015 · 4:44 am

A Sicilian Family Winery

Benedetto Alessandro, the oenologist of the Alessandro di Camporeale winery in Sicily, was the speaker at a tasting I attended recently of his company’s wines.

IMG_8823

Benedetto Alessandro

This is a fourth generation family-owned and operated winery located in the small farming town of Camporeale, close to Palermo. The estate is at the foot of a hill overlooking the Mandranove Plain. There are 35 hectares of vineyards at about 400 meters. The climate is mild and the fertile clay and limestone-based soil are ideal for producing a wide variety of different grapes. He made a point of saying that the approach in the vineyard follows the overall values of tradition, experience and knowledge of the land. All vine related activities are carried out by hand, following organic farming principles such as biodiversity to combat parasites and using green manure to promote soil fertility.

The wines of Alessandro di Camporeale IMG_8816

Catarratto “Benedè” DOC Sicily 2014 100% Cataratto. The vines were planted in 1990 and are at 420 to 470 meters. The soil is clay and sand, the training system is guyot and there are 3,500 plants per hectare. Harvesting is by hand starting the 10th day of September. The grapes are destemmed and cooled, then a soft pressing takes place. Fermentation is in stainless steel at a low temperature for 15 days. The wine undergoes malolactic fermentation. It is aged for 6 months in stainless steel and another 2 months in bottle before release. The wine has hints of apricot and white peach with a hint of almonds in the aftertaste. $19IMG_8817

Grillo “Vigna di Mandranov” DOC Sicily 2013. 100% Grillo. The vineyard was planted in 2009. It is at 450 meters, the soil is clay, the training system is guyot espalier and there are 4,000 vines per hectare. Harvest is by hand starting in the beginning of September. After destemming, the grapes are cooled and gently pressed in an oxygen free environment. Fermentation is in stainless steel at a low temperature for 15 days. The wine is aged in stainless steel for 6 months and in bottle for 1 to 2 months before release. The wine has hints of citrus fruit with touches of flint and herbs. A very nice example of this type of wine. $29IMG_8818

Nero d’Avola “Donnatá” Sicily DOC 2013 100% Nero di Avola. The soil is rich in clay, limestone and potassium. The vines were planted in 2000. The vineyard is at 380 meters. The soil is clay and sand, training system is spurred cordon espalier and there are 4,400 vines per hectare. Harvest starts by hand, the first week of September. Maceration is for 12 days at a controlled temperature. The wine is aged in stainless steel and a small part in big oak casks. The wine remains in the bottle for 2 months before release. This is an aromatic wine with hints of blackberries and cherries with a very pleasing finish and aftertaste.

Benedetto said that Nero d’Avola was the most important red grape variety in Sicily. $19IMG_8821

Syrah Kaid l IGT Sicily 2011 100% Syrah The soil is clay and chalk with an alkaline reaction. The vines were planted in 1989, the training is spurred cordon espalier and there are 4,400 plants per hectare. The grapes are picked by hand in the morning the first 20 days of September. Maceration is for 12 days at a controlled temperature. The wine is aged for 12 months in barriques and tonneaux and 6 months in bottle before release. This is a big wine, alcoholic with hints of cherry and black currants with a lot of vanilla, toasty oak and coconut. One of the wine writers present said that he likes the first 3 wines but this wine was out of balance and much too international in style. Benedetto agreed and said that starting with the next vintage 2012 they are using less barriques and more tonneaux and big oak casks .$25

He also said that Syrah is considered the “most Sicilian of the international grape varieties”.IMG_8822

Kaid “ Vendemmia Tardive” Late Harvest 2014 IGT Sicily 100% Syrah from a 1.5 hectare plot. The vineyard is at 400 meters and the vines were planted in 1989. Fermentation is for about 12 days at a low temperature. The wine is aged in Allier oak barriques for 15 months and in bottle for 6 months before release. This is a dessert wine with nice rich forward fruit with hints of cherries, black currants and a touch of chocolate. It has a very pleasing aftertaste and a very long and complex finish. $35

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Filed under Alessandro di Camporale, Catarrato, Grillo, Italian Red Wine, Italian White Wine, Italian Wine, Kaid-Syrah & Late Harvest, Nero d'Avola, Sicilian Wine, Sicily, Syrah, Uncategorized

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