Pietradolce Archineri Etna Rosso 2013
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Suckling
James -
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James Suckling
A delicate but very intense red with dried-strawberry, cedar and flower aromas and flavors. Medium body with dense, silky tannins and a long finish. Very pretty and enticing. The ancient vines deliver wonderful depth and richness. Drink now.
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Wine Enthusiast
Made with 70 and 80-year-old Nerello Mascalese vines planted at high altitude, this opens with delicate but enticing scents of leather, menthol, iris, red berry and thyme. The elegantly structured palate doles out juicy black cherry, raspberry, mocha, cinnamon and licorice. Polished tannins, bright acidity and a mineral vein provide the framework.
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Robert Parker's Wine Advocate
The 2012 Etna Rosso Archineri is one of the protagonists of the vintage. The Archineri vineyard is planted from 700 and 850 meters above sea level and the vines are from 40 to 80 years old. Similar to the spectacular single-vinyard red from the Barbagalli vineyard, Archineri offers uncompromising purity and intensity in terms of its fruit. This is a wine of improved precision and focus. It opens to a luminous, ruby appearance with tight berry nuances followed by grilled herb and volcanic ash. Archineri is very reflective of its volcanic territory. The mouthfeel is delicate and fine with feminine endnotes of dried rose and violets.
Rating: 93+ -
Wine Spectator
Sweet dried cherry fruit is accented by licorice snap and dried thyme in this creamy and balanced, medium-bodied red, while a streak of smoky mineral gains momentum on the chewy finish. Drink now through 2028.
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At the heart of their philosophy lies a deep love and respect for the land on which we depend, getting the best from traditional methods while using with wisdom the latest developments in grape growing and wine making without compromising the environment that gives life to their passion.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.
Though most think of the climate here as simply hot and dry, variations on this sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white Sicilian wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.
Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieties or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected Sicilian wines of the island.
Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry Sicilian white. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.