Winemaker Notes
Professional Ratings
-
James Suckling
Aromas of dried pineapple, peaches and hints of mangoes. Full-bodied, layered and beautiful with phenolic tension and focus. Long and flavorful finish. Delicious. Drink or hold.
-
Wine Enthusiast
A blend of organically farmed Carricante, Catarratto and Minnella, this radiant white opens with light scents of citrus, yellow wildflower, Mediterranean brush and saline. Vibrant and linear, the crisp palate delivers lemon zest, crushed herb and flinty minerality. It's understated and elegant. Drink through 2021.
-
Wine Spectator
A beautiful nose of preserved lemon and beeswax leads to Anjou pear and apricot fruit, light herb and lemon meringue pie flavors on the palate of this bright, balanced, medium-bodied white. Fresh and lacy on the mineral-tinged finish. Drink now through 2024.
Carricante has grown on the slopes of Sicily’s Mt. Etna for the last thousand years. It is the dominant grape in Etna Bianco DOC blends, with Catarratto as a possible minor blending partner. The best examples come from volcanic soils at higher altitudes where a large diurnal temperature shift allows slow and steady ripening and the development of Carricante’s naturally high acidity. Somm Secret—A vine variety capable of high yields if not tended to properly, Carricante gets its name from, carica, the Italian word for “load.”
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.