Winemaker Notes
Critical Acclaim
All VintagesThe 2018 Peloro Bianco is a blend of Grillo and Caricante (this estate spells the grape with one "r") with linear and sharp edges. The Grillo grapes add snappy freshness and linearity, while the Caricante is more neutral and more impactful in terms of mouthfeel. This is a fresh and zesty wine to pair with fried avocado or that fatty tuna belly sushi roll, otoro. No oak was used. Some 10,000 bottles were made.
Opening the winery Le Casematte, which was founded in 2008, was the realization of a dream for accountant Gianfranco Sabbatino. Today that dream is shared with another person. Footballer Andrea Barzagli, a wine and winemaking enthusiast, has also “taken to the field.”
This small, bold company that runs on its own two feet with passion and determination fully reflects that philosophy of “getting things done” that characterizes its founders. Gianfranco Sabbatino is from Messina and wants to lay claim to his land, Sicily, and promote a healthy culture in the hopes that he can ambitiously add a new piece to the patchwork quilt of an active network of skilled businesses.
After all, the company has a strong local identity as it can be found on the northern hills of the city of Messina in Faro Superiore. It is not only a commercial endeavor but includes a longstanding history with the vines that have produced wine since ancient times. That history is being updated for modern times, bringing with it signs of previous centuries as it meets new the new needs of winemaking.
Gianfranco and Andrea’s story is one of passion and of love for the fruit of the vines; a story of men, work and respect for nature.
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.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, 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 soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. 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.