Di Giovanna Grillo 2012
The Di Giovanna family produces wines and extra virgin olive oil in Sambuca di Sicilia, in the province of Agrigento, and in Contessa Entellina, province of Palermo. The company is run by Aurelio and Barbara Di Giovanna and their sons Gunther and Klaus. The property covers almost 100 hectares and consists of 56 hectares of vineyards, 13 of olive groves, wheat fields and forests.
The five family estates (Miccina, Gerbino, Paradiso, San Giacomo and Fiuminello) are found in the small DOC of Contessa Entellina and Sambuca di Sicilia, in the heart of Terre Sicane.
The Miccina, Gerbino and Paradiso vineyards are located at an average altitude between 350 and 480 meters above sea level, in the Contessa Entellina area.
The San Giacomo and Fiuminello vineyards (680-830 masl) climb the slopes of Monte Genuardo and surround the winery. The new vineyards, after careful micro-climatic studies, were planted by choosing international and native varieties. The white varieties include Chardonnay, Grillo and Viognier. The red ones: Nero d'Avola, Nerello Mascalese and Syrah.
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 the 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 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 varieites 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 wines of the island.
Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry whites. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.
Full-bodied and delicately aromatic, Grillo is one of Sicily’s most valued white grape varieties. While it is an important ingredient in Marsala, it also makes a delicious dry white wine on its own. It is a natural cross of Sicily’s indigenous Catarratto with Muscat of Alexandria and typically grows in bush vines. Its best versions are plentiful in fruit such as tropical fruits, white peach or bitter citrus and express aromas of elderflower, mint, or fresh herbs.