This is made from the Nerello Mascalese grapes grown on the sloped of Mt.
Made from the Grillo grape (fast becoming one of my favorite white grapes) in Sicily. Silvery with slight golden hues, clear and bright. On opening there was a bit of a chemical note, but that blew off in 15 minutes and it was clean after that. Tropical fruits (guava?) with vanilla and very slight smoke. Light to medium bodied. On the palate, this has tart acidity. 13% abv. A very nice juicy texture. On the palate, flavors of blood oranges with some vanilla. Guava notes come out on the finish. This is delicious on its own and will work well with sea food or vegetarian dishes. Dri
This is a desert wine from an island just off the coast of Tunisia, Africa, but belonging to Sicily. There are strong winds and the grapes lose their moisture and raisin on the vine. It is made from the Zimbibbo grape which is also known as Muscat of Alexandria. It has an amber iced tea color, clear and bright. The nose is amazing with apricots, orange peel, dried pineapple, and wild sage. Full bodied and viscous. On the palate, apricots, dried apricots, and orange rind with enough acidity to balance the sweetness. Long finish. Delicious and interesting. This will likely last for d
This is a blend of 90% Nerello Mascalese, and 10% Nerello Cappuccio from the southeast slope of Mt.
This is 100% Nerello Mascalese from vineyards in Sicily that are 1,600 feet in altitude. Purple in color, with some ruby swirls, mostly opaque and bright. The nose is nice with smoke, cherries, and black pepper. Medium to full bodied. Although there are firm tannins, this has an inviting soft texture. Good acidity. The palate has cherries, black cherries over a char. Very concentrated. Long finish. This is drinking well now and should continue for another ten to fifteen years. It will work better with food such as sword fish served as Involtini di pesce spade.
This is 60% Nero d'Avola and 40% Frappato from Sicily. Purple in color with ruby hues, mostly clear and bright. The nose has cherries, black cherries, smoke and slight mint note. Medium bodied with medium tannins. Good acidity. The wine is interesting with cherries, black cherries with a dark, earthy loam note underneath. Good finish. This is drinking well but will mature a bit. It will provide good drinking for the next eight to twelve years. Although it is nice on its own, it will work better at the dinner table. It will work well with game but also Busiate al pesto Trapanese fo
This is a 60/40 blend of Nero D'Avola and Frappato. The Nero D'avolo is from two different vineyards. Garnet in color, mostly clear and bright. The nose is very nice; earthy with cherries and smoke. This has a wonderful silky texture. Medium tannins. A strong backbone of acidity. Very deep with tight complexity that should unwind over the next eight to twelve years. Plenty of cherries with some black cherry fruit. Long finish. This is nice on its own but will shine with food. Pasta con le sarde would be an excellent match but it would also work well with a mushroom pizza
This is 100% Frappato grapes from Western Sicily fermented and aged in steel. Light ruby in color, clear and bright. The nose has cherries with a touch of cherry cough syrup. Light to medium bodied. On the palate, there is some complexity. Nice acidity. Firm tannins. Flavors of tart cherries with a bit of underlying tar (in a good way). This is a very interesting take on Frappato. It drinks well now and should for another seven to ten years. It will work better with food. Arancini's would work well (and other fried foods).
This is made from the Frappato grape in Sicily.