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Feudo Zirtari Nero d'Avola/Syrah 2011

Other Red Blends from Sicily, Italy
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    Winemaker Notes

    This wine is the meeting point between two enological worlds, between tradition and innovation. A product of the warm Sicilian soils, this wine brings together the uniqueness of the native Nero d'Avola grape and the refined elegance of the Syrah.

    A perfect match for red meats and aged cheeses.

    Blend: 55% Nero d'Avola, 45% Syrah

    Critical Acclaim

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    Feudo Zirtari

    Feudo Zirtari

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    Feudo Zirtari, Sicily, Italy
    Just as a sculptor fashions a block of stone, the Sicilian sun and land (natures sculptor) shape the soil. Investing it with the profound complexity that will yield wines of excellent quality and personality.

    The promotion of native grapes and the reinterpretation of international varieties grown in Sicily’s natural environment form the basis for the Feudo Zirtari range, which testifies to the success of this union. Traditional winemaking infused with new technology highlights and enhances both international and native varietals in Sicily. The vineyard management grape selection is carried out with dedicated precision.

    At the end of the winemaking process, there emerge all the exciting sensations proffered by Feudo Zirtari wines. The two Feudo Zirtari wines are distinctive blends of native varieties with an international style. Both are exceptionally food-friendly and equally impressive for their approachability and sheer appeal.

    A large, geographically and climatically diverse island off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. It is also home to red and white table wines that have been steadily increasing in quality and popularity over the past few decades, allowing Italy’s fourth largest wine-producing region to shed its former image as merely a supplier of bulk wine. Certainly, plenty of bulk wine is still made here, but those who look beyond that will find plenty of high-quality wines for every-day drinking as well as bottles from boutique producers who espouse thoughtful vineyard practices (the organic wine movement thrives here). Though most think of the climate here as simply hot and dry, there is some variation on the sun-drenched island, particularly at high elevation on the slopes of Mount Etna.

    Although Sicily’s comeback began with clever labels and easily recognizable international varieties, its charm lies in its indigenous grapes. Nero d’Avola is the most widely planted red variety, responsible for full-bodied, berry fruited wines throughout the island. In Cerasuolo di Vittoria, it is blended with the lighter, more floral Frappato to create an elegantly balanced wine. On the volcanic soils of Mount Etna, many noteworthy wines are being produced in every color—whites from Cataratto and Carricante, and rosés from Nerello Mascalese and Nerello Cappuccio. All of these wines share a racy streak of minerality and at their best can bear more than a slight resemblance to their respective Burgundies. Grillo and Inzolia, the grapes of Marsala, are used to produce generally simple, 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.

    Other Red Blends

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended 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. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.

    RPT39211396_2011 Item# 133877