Nero d’Avola (Calabrese) is considered the number one Sicilian red and has been enjoyed since the end of the 17th century. It is one of the oldest indigenous grapes of Sicily and the most widely planted red variety. Nero d’Avola fills approximately 18% of vineyards.
Nose: cherries, strawberries and spices
Palate: Rich with red fruit, mild tannins, sweet spices, licorice
Nose: Very aromatic, dark fruit, spice and herbs
Palate: Raspberry, marzipan, spice, earthy, chocolate with mild to medium tannins. Reminiscent of Syrah.
Palate: mild tannins violet, strawberries
Grillo, one of Sicily’s best known grapes, is found throughout western Sicily and is noted for its citrus flavors, sweetness and mild acidity. Due to the grape’s high sugar levels, it is ideal for the production of fortified wines. Historically, Grillo was used in the production of Marsala wine. However, Catarratto has taken the lead. And now due to the innovation of new winemakers, Grillo has a wide range of styles, from crisp and savory, to structured and mature. It is interesting to note that in 1848 Grillo became a hybrid of Zbibbo and Catarratto.
Nose: floral, citrus, melon that segues onto the palate.
Nose: aromatic, citrus, almonds
Palate: tropical fruit and almonds, herbs, fresh and lively
So hop on board, buckle up and let’s go!
A new generation of winemakers are making their mark by embracing the old while developing new ideas, techniques and blends that transcend into reds that are elegant, fresh and lively and whites that are focused, crisp and leap out of the glass!
We’ll begin a tour of the vineyards next time!
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