Join me on a road trip to visit four unique wineries along the southeastern stretch of Sicily.  It is an expanse of land filled with beautiful landscapes, historic sites, ancient ruins, and distinctive terroir that lured these wineries here. And, of course, there is lots of wine and mouthwatering local cuisine to taste!

My last article about Sicily covered Vittoria DOCG, the final stop on my southeastern wine tour.  http://thewineknitter.com/the-journal/a-taste-of-vittoria   Today, we will go back to the beginning of the tour with Catania as our starting point.  The sea to the east and the mountains to the west were a constant companion as we traversed the terrain, making our way south.

​On our way to Siracusa, we stopped for a seaside lunch at Stravento Ristorante Sul Mare in the hamlet of Brucoli in Augusta by the Ionian Sea.

Here is a sampling of the local cuisine we enjoyed. (All slideshow photo credits: Penny Weiss)

Having sated our palates, we continued on our journey south to explore a few wineries.

Peter Vinding-Diers Montecarubbo Winery
Montecarrubo is a small 5-hectare estate situated on the remains of an inactive volcano that exploded approximately two million years ago. It is near the town of Melilli, with breathtaking views overlooking the Ionian Sea and the bay of Augusta, between Catania and Siracusa.

Peter and Susie Vinding-Diers came to Sicily seeking unusual and serious terroir to plant vineyards.  Peter’s extensive experience as a winemaker has taken him to places such as South Africa, Bordeaux, Brazil, Spain, Chile, and Hungry, always leaving his mark as a talented winemaker and innovator. And now, he and his wife are in Sicily making Syrah!  Yes, I said Syrah.  Peter said, “I tried making Nero d’Avola, but it doesn’t interest me. I’m here to make Syrah. The mutations of Syrah here are endless, and I wanted something more precise.”

After finding the perfect setting, the winery was established in 2005. At the time of purchase, the land was just grass, stone, and old lava pieces.  Once Peter began bulldozing the land, he discovered  a “beautiful profile of perfect soils with different layers and a top layer of coral reef.”  He described it as light sand with fragments of coral reef to the west with deep loamy granulated black subsoil full of oxygen.  And to the east, facing the Ionian Sea, it is a former seabed with fossilized sand. “You could call this a paleolithic vineyard.” ​

They planted two vineyards of Syrah in 2010.  His wines from these vineyards have been rated among the best examples of Syrah in Italy. Montecarrubo is certified organic. Fermentations are spontaneous with natural yeasts, and the wine is aged in tonneaux with no filtrations.

In addition to grape vines, Montecarrubo is also home to 1,300 mature Nocellara Etnea and Nocellara del Belice olive trees.  These indigenous varieties, farmed organically, produce excellent organic extra virgin olive oil each autumn.

Our visit included a vertical tasting of Vignolo IGT Terre Siciliane 100% Syrah from 2012 through 2021, showing its ability to display fruitiness, depth, and elegance through all the vintages. Dark berries, minerality, soft tannins, and spice were ever present, with the 2017 vintage beginning to show more tertiary flavors.  The wines are made in limited quantities and are available in several markets worldwide.  So if you can find a bottle, you are in for a treat!

Planeta “Buonivini” Winery
Planeta was founded in 1985, but its family history of agriculture and winemaking in Sicily spans five centuries and seventeen generations.  As seen on the map below, Planeta has six wine estates in five regions spread east to west in Sicily.  The first vines were planted at Ulmo in 1985, and by 2015 they established their 6th winery, La Baronia at Capo Milazzo.

Today my focus is on their Buonivini Winery in Noto.

Planeta founded this estate in 1998. Patricia Toth, responsible for production and enologist at the Etna estate, said, “We moved to Buonivini to make what is the most elegant expression for us of Nero d’Avola and Moscato.”

Buonivini has 45 hectares and three vineyards that produce DOC Santa Cecilia (100% Nero d’Avola), Controdanza, DOC (Nero d’Avola and Merlot blend), Allemanda Sicilia Noto DOC (100% Moscato Bianco, Moscato di Noto and Passsito di Noto that is made in a sweet and dry version.  They also have a small area for Merlot and maintain four varieties of almond trees on seven hectares.  The winery is “invisible” and underground.  As Calogero Riportella, the estate’s enologist and agronomist said, “The cellar, which was built underground in 2003, preserves the landscape. The cellar also keeps the wines naturally cooler. He added, “We practice biodiversity and sustainability.”

Calogero explained that this is the driest and hottest part of Sicily. The Mediterranean and Ionian sea come together and create a light breeze, which is very important for the vineyards. In addition, the soil has a great capacity for water retention, which is essential due to minimal rainfall of two to three times a year. With very white limey soils, it is the ideal terroir for Nero d’Avola and Moscato Bianco. Patricia said, “This is one of the most exciting areas for me, for the soil is comparable to Champagne.”

Patricia led us through a wine tasting of Buonivini wines, including wines from their other estates, accompanied by a delicious dinner.

Santa Cecilia Noto, DOC is their top-of-the-line wine featuring 100% Nero d’Avola. Beautiful and complex. Floral notes with dark juicy fruit, spice, balsamic, and nice acidity.

Controdanza Noto DOC is 85% Nero d’Avola and 15% Merlot grown in white soils.  Dark berries, earthy, baking spice, cherry, and vibrant acidity.

Allemanda Sicilia Noto DOC is 100% Moscato Bianco. It is a dry, crisp, and deliciously aromatic wine with jasmine, citrus, and notes of minerality and the sea.

Passito di Noto Sicilia Noto DOC is 100% Moscato Bianco.  An explosion of flavor with this “antique” wine.  Floral, citrus fruit, apricot, honey, dried fruit, and tropical notes all come together in this complex and elegant wine.

​All slideshow photo credits Penny Weiss

Planeta wines can be found in the USA and abroad.

Feudo Maccari
Antonio Moretti Cuseri, owner of Tenuta Sette Ponti in Tuscany, visited the Val di Noto in the late 1990s and fell in love with the area.  He was smitten by Sicily’s famous Baroque style and the sea’s warm waters. He was so taken that he began a new project and created one of the most exciting viticulture businesses in the area. He has put together 250 hectares of property along the cliffs and beaches of this southernmost area of land in Noto, purchasing pieces of land from various owners, little by little. Maccari is the center of it all; it is here that the vineyards overlook the natural oasis of Vendicari (a nature reserve.)

Antonio Moretti Cuseri has focused on native grape varieties like Nero d’Avola, Grillo, and Moscato di Noto, as well as international grapes like Syrah and Cabernet Sauvignon, bringing a fruity elegance and rich minerality to each wine. The first bottle produced at the estate was a 2000 Nero d’Avola.

The proximity to the sea and the limestone-rich soil make this area perfect for quality winemaking, giving the grapes unique characteristics. The vineyards overlook the Ionian Sea and the natural oasis of Vendìcari and benefit from constant ventilation, which keeps the grape bunches healthy, so they are never stressed from the excessive heat. Only organic farming is practiced; they head-train all their vines to protect the grapes from the hot sun.   The wood for aging is eclectic.  Barriques are from France, and tonne and chestnut barrels are from Tuscany.

The only white grape they work with is Grillo, and there are several interesting interpretations, such as Volé Mosso Bianco, fermented in small stainless steel vats that are temperature controlled and then left to slowly re-ferment at low temperatures. It is bottled with a slight residue of natural carbon dioxide and aged in bottle for three months. Family And Friends Grillo goes through temperature-controlled fermentation and maceration, partly in egg-shaped concrete tanks and partly in small oak barrels for about 20 days and then aged partly in egg-shaped concrete tanks and partly in small oak barrels for at least six months and another in bottle for six months. They are exciting wines to drink!

As you can see from the photos below, we tasted a lot of wine.  Feudo Maccari’s red wines are impressive, from Neré, a light and fresh Nero d’Avola aged in stainless steel to, Saia, a Nero d’Avola aged in small oak barrels for 12-14 months that is round and elegant.  In addition, they produce noteworthy Syrahs such as Mahâris with rich fruit and minerality.   After the tasting, my palate was singing!
Slideshow photos credit: Penny Weiss

Tenute Zisola
The Mazzei family is no stranger to fine winemaking; their wine history dates back to the 11th century. For the past 24 generations, the Mazzei family has been producing wines at Castello di Fonterutoli in the heart of the Chianti Classico zone.  I had the pleasure of tasting these wines last year with Giovanni Mazzei, who represents the 25th generation.   

​The Mazzei family made their debut in Sicily in 2003 when they established Tenute Zisola. It is a “stone’s throw” from Noto, where they own 52 hectares of land that surrounds three traditional farmhouses called bagli. 
Slideshow photo credits: Penny Weiss

In addition to 22 hectares of grape vines, they cultivate olives, citrus fruits, and almonds. They are in the process of converting to organic production, which should be completed and certified by 2023. Dario Pennino, the export manager, said, “We specialize in viticulture.  When the grape harvest is done, we tend to the orchards. What is important is the connection with terroir.”

Nero d’Avola is the principal grape grown here, but they also produce small quantities of Syrah, Petit Verdot, Grillo, and Catarratto.  Like many other wineries in the southeast, the sea breezes from the nearby coast keep the vineyards cool from severe heat. The soils are calcareous, medium textured, and rich in gravel which contribute to minerality, freshness, and elegance in the wines. They have a small but efficient winery with vinification in temperature-controlled stainless steel vats and approximately 350 oak barrels in which the wines are aged.

​We sampled wine while gazing out over a stunning vista.  It was a small hike to get there, but well worth it. Francesco Loi, a 24-year-old enologist who guided us through the tasting, told me he began making wine at 14. The 2021 harvest is his first one with Zisola.
​Slideshow photo credits: Penny Weiss

Zisola produces five wines, four reds, and one white.  Their objective in making wine is to “approach it with sensitivity and respect.” One of our hosts said, “It takes time to make good wine. We don’t make coca cola.” ​

Azisa Sicillia DOC 2021 is 100% Grillo.  It is aromatic, dry, and fresh, with floral, citrus, white stone fruit, and pleasant minerality.

Doppiozeta Noto Rosso DOC 2017  This is Zisola’s hallmark wine made with 100% Nero d’Avola from three unique plots.  It was aged in new/used tonne for 16 months. Lush red fruit, cherry, spice, and a hint of mint with nice length with a 20+ year aging potential

Zisola Sicilia Noto Rosso DOC 2019  100% Nero d’Avola aged in barrels for ten months.  Cherry, red berries, herbal notes with acidity coming through. It is light and fresh.

Achilles Syrah Sicilia DOC 2017 This 100% Syrah is aged 15 to 16 months in small French oak barrels.  Dark cherry, earthy, smokey notes, and a nice balance of acidity and tannins.

Effe Emme Tere Siciliane IGT 2016 is 100% Petit Verdot and is aged for 16 months in small french oak barrels. An intense wine that is very earthy with dark fruit, cherry, blackberry, spice, and a hint of dark chocolate.

We continued to taste wine while enjoying a delicious lunch that Zisola prepared.
Slideshow photo credits: Penny Weiss

The wines I tasted on my tour of the southeast paired beautifully with all the local cuisine and specialty dishes. These versatile and expressive wines reflect the terroir, dedication, and love of this unique area of Sicily.  They are a treat for the palate and soul. And I understand now the lure that beckons wine producers to come here.  

​I always say, “There is nothing better than pouring a part of Sicily into a wine glass.” Of course, I highly recommend taking a first-hand tour of this magical island!

Until next time,

Cheers!
Penina

To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

You’re right!  I can’t seem to stay away from Sicily! Let’s face it; there is so much to explore! It is the largest island in the Mediterranean Sea and the second-largest wine-producing region in Italy (Puglia being first). Still, Sicily takes first place for the number of vineyards in a region.  There is a multitude of wineries with over 70 indigenous grape varieties planted, as well as international varieties.  I know I’m being repetitive with information, but my enthusiasm for Sicily keeps erupting.  So I will tame the beast for now, and if you seek more information, please check out my “many” articles on Sicily from the menu on the right.

Here are three more gems from this magical island to please your palate!

Planeta La Segreta Il Rosso Sicilia DOC 2019

Planeta was founded in 1985, but its family history of agriculture and winemaking in Sicily spans five centuries and seventeen generations.  Planeta has five estates spread out from east to west in Sicily. The grapes for this blend are sourced from the Menfi territory, which contains the majority of Planeta’s vineyards on the western side of the island. This wine is 50% Nero d’Avola, 25% Merlot, 20% Syrah, and 5% Cabernet Franc.  Maturation takes place in stainless steel tanks.
Nose: Red berries, spice, and cherry.
Palate: A light and fresh wine with aromas continuing onto the palate with herbal notes and smooth tannins.
Alcohol: 13%
SRP: $15.99
Pairings: Appetizers, light pasta dishes, grilled salmon, chicken, or a veggie burger.


Feudo Principi Di Butera Deliella Nero D’Avola, Sicilia DOC 2014

Principi Di Butera is a 320-hectare estate located in the southeastern part of Sicily, 10 kilometers from the sea, and sits on one of the most mineral-rich areas on the island.  The Zonin family has owned the estate since 1997, and it surrounds an ancient feudal domain. This 100% Nero D’Avola is the premier cru produced by this estate, and grapes are sourced from a single vineyard. It is aged for14 months, 90% in barrels and 10% in second-use tonneaux. The wine is then aged for about one year in bottle.
Nose: Dark cherry, red fruit, baking spice, and a touch of herbs.
Palate:  Beautiful and structured with notes of cherry, dark berries, and herbs with a perfect balance of minerality and acidity.  A long finish with lingering notes of spice and cherry.
Alcohol: 14%
SRP: $89.99
Pairings: Appetizers, roasted white meat, stews, glazed duck, seared tuna, or aged cheese.

Donnafugata Ben Ryé Passito Di Pantelleria Sicilia DOC 2017

The Rallo family owns the iconic Donnafugata, and their family history of winemaking dates back to 1851. They have several wineries and over 405 hectares of vineyards located throughout Sicily, including historic aging cellars at their Marsala winery. This is a naturally sweet wine made with 100% dried Zibibbo grapes sourced from vineyards on Pantelleria Island off the coast of Sicily. 
Nose: Rich notes of floral, figs, apricots, raisins, and honey.
Palate: Aromas segue onto the palate with a hint of minerality and herbs, creating a gentle sweetness and savory perfection. The bonus is a long and intense finish.
Alcohol: 14.5%
SRP: $45 for a 375ml bottle
Pairings: Enjoy as an aperitif or serve with cheese and dessert.

No doubt I’ll be back soon with more selections to enjoy from Sicily!

Until next time…

Cheers!
Penina

​To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

My love affair with Sicily continues with a potpourri of delectable wines from Sicilia DOC that are sure to please the palate.  Each bottle of wine is expressive of Sicily’s typical Mediterranean climate, diverse soils, and landscapes of which approximately 61% is hilly, 24% is mountainous, and 15% makes up the flatter areas near the coast.

As of 2020, within Sicilia DOC, there are 23,521 hectares under vine, 498 wineries, and 7,863 vine growers. With over 70 indigenous Italian grape varieties planted throughout Sicily, 31 of these varieties are planted within Sicilia DOC along with international varieties.

These six wines are produced from upland (hilly) vineyards and demonstrate the uniqueness of these elevated plateaus.  The defining factors are soil, topography, and altitude, with a focus on sustainability, and many wineries that are certified organic.

Di Giovanna Helios Grillo 830m.  2020 Sicilia DOC
Di Giovanna is a family-run winery founded in 2004 by 5th-generation winegrowers Klaus and Gunther Di Giovanna. The family has five vineyards located between the provinces of Palermo and Agrigento in western Sicily, and the winery is situated on a natural preserve. The grapes for this 100% Grillo are sourced from a mountainside single vineyard at 830 meters above sea level in Fiuminello, Sambuca di Sicilia. The soil is composed of limestone and ancient marine sediment that imparts a vibrant mineral finish to the wine.  Fermentation takes place in stainless steel and French tonneaux. 90% of the wine is aged on the lees in steel for nine months, and 10% is aged in tonneaux. This wine is certified organic.

Nose: Intense aromas of white flowers, citrus, and pineapple
Palate: Lovely texture, rich fruit, savory and complex with vibrant acidity and minerality.
Alcohol: 12.5%
SRP: $28.95
Pairings:  Enjoy as an aperitif or pair with light fare.

Principi Di Butera Carizza Insolia 2020 Sicilia DOC
Principi Di Butera is a 320-hectare estate located 10 kilometers from the sea and sits on one of the most mineral-rich areas on the island.  The Zonin family has owned the estate since 1997, and it surrounds an ancient feudal domain. This 100% Insolia is grown on the hillside vineyards of Butera with soil that is rich in clay.   The climate is warm and dry, optimizing the development and perfect ripening of the grapes. This wine is fermented in stainless steel and aged six months on the lees.  Carizza is the Sicilian word for “caress.”

Nose:  Floral, exotic and white stone fruit
Palate: Rich in flavor with aromas segueing onto the palate and a hint of almond on the finish.
Alcohol: 12.5%
SRP: $16.99
Pairing:  Enjoy as an aperitif or pair with cheese, fish, and white meat.

Planeta Eruzione 1614 Carricante 2018 Sicilia DOC
Planeta was founded in 1985, but its family history of agriculture and winemaking in Sicily spans five centuries and seventeen generations.  Planeta has five estates spread out from east to west in Sicily with 32 hectares on Mt. Etna, of which 28 hectares of vines are in production.  The vineyards are located on four different slopes, varying in altitude. This wine is 90% Carricante, and 10% Riesling and the grapes are sourced from the Sciaranuova vineyard with volcanic soil that is rich in minerals and black with lava sands.  The altitude is between 820-860 meters above sea level. Patricia Tóth, the winemaker, noted, “The Carricante is more compact and sharp at the higher elevation.”  The wine is fermented in stainless steel and remains on fine lees for five months.

Nose:  Floral, citrus, and white stone fruit.
Palate: Rich fruit flavors, tropical notes, honeydew, with a boost of minerality, and lemon zest on the finish.
Alcohol: 12.5%
SRP: $42.99
Pairings: Enjoy as an aperitif or pair with fish, shellfish, and salads.

Mandrarossa Cartagho 2017 Sicilia DOC
Mandrarossa is a brand created by Cantine Settesoli located in Menfi, on the island’s southwestern side. Cantine Settesoli was founded in 1958, and it is the largest winery in Sicily, and a source of ongoing research and innovative ideas. Mandrarossa is Settesoli’s top brand that emerged in 1999.  The grapes for this 100% Nero d’Avola are sourced from vineyards in Menfi at 150 meters above sea level in limestone and sandy soils.  The wine is aged one year in barrique and another four months in the bottle.

Nose: Rich aromas of dark berries, cherry, and a hint of spice
Palate: Blackberries, ripe cherry, spice, with a touch of plum, dates, and dark chocolate. Soft, ripe tannins and subtle minerality.
Alcohol: 14%
SRP: $26.49
Pairings: Aged cheese, braised beef, seared tuna, or game.

Donnafugatta Sherazade 2019 Sicilia DOC
The Rallo family owns the iconic Donnafugata, and their family history of winemaking dates back to 1851. They have several wineries and over 405 hectares of vineyards located throughout Sicily, including historic aging cellars at their Marsala winery. Sherazade is 100% Nero d’Avola, and the grapes are sourced from Donnafugata’s Contessa Entellina Estate and nearby vineyards, located in the southwestern part of Sicily. The vineyards’ altitude ranges from 200 to 400 meters above sea level. Clay loam soils are rich in nutrients and contribute to the wines’ expression.  This wine is aged for about four months in tanks and then a minimum of three months in the bottle.

Nose:  Violets, cherry, plum, balsamic, and spice.
Palate: Fresh and lively with juicy red fruit, berries, plum, cherry, spice, and well-balanced tannins.
Alcohol: 13%
SRP:  $25
Pairings: Serve with mature cheese, pasta and red sauce, seared tuna,  calamari, or pizza.

Assuli Orlando Nero d’Avola 2018 Sicilia DOC
The Caruso family owns Baglio Assuli, with the third generation now leading the company, and they are dedicated to producing high-quality 100% organic wines. Assuli is located in Mazara del Vallo in northwestern Sicily, with over 120 hectares of land. The vineyards are primarily located in the municipality of Mazara del Vallo. The grapes for this 100% Nero d’Avola are sourced from vineyards at an altitude of 100-150 meters above sea level.  Soil composition is a medium texture with stones and pebbles and is rich with minerals. The wine is aged three to four months in stainless steel and then in bottle for three to four months.

Nose: Floral, red fruit, dark plum, and earth.
Palate: Dark cherry, plum, blackberry, anise, and a hint of spice. Good balance and long finish.
Alcohol: 13.55
SRP:  $20.99
Pairings:  Medium-aged cheese, roasted or grilled meat, stews, or paella.

Exploring the wines of Sicily is an ongoing pleasure. There is so much to discover, and you can be assured that I will be back with more wines to taste and wineries to tell you about!

Until next time...
Cheers!
Penina

To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

In its simplest terms, wine gets its color from the skin of grapes, and there are several methods of achieving this with rosé wine. ​

Limited Skin Maceration
Rosé wine is produced from red grapes with limited skin contact during maceration.  After harvest, the grapes are crushed, and the juice is allowed time on the skins, which could be just a few hours or up to a week. The less time spent on the skins, the lighter the color of the wine will be.  The longer the maceration, the darker and more flavorful the rosé will tend to be.  After maceration, the juice is drawn off, and fermentation of the wine begins.

Direct Press
With this method, the grapes are pressed to remove the skins (such as with white wines), and juice is immediately drawn off, only allowing the juice to contact the skins for a very short time.  This process produces some of the lightest-hued rosés. Winemakers often use this method for darker-skinned grapes.

Saignée Method
​This method is also referred to as the “bleeding” method.  It was originally a method used to make concentrated red wines.  With this technique, red wines are vinified using a standard process, but in the early stages of maceration, the winemaker will “bleed” some of the red wine juice from the tank and then vinify it separately as a rosé.  Saignée rosés are richer, darker, and more flavorful.  Some winemakers like to age their Saignée rosés in oak barrels.

​The variety of grapes used, the regions, production techniques, and harvest year all play a significant role in these wines’ style, color, and flavor.  Rosé wines can range from delicate to rich, extra-dry to sweet, simple tank fermentation to barrel-fermented, and runs the spectrum of diverse flavors such as light citrus to deeper, fruitier wines.  For many consumers, buying rosé wine is motivated by the “pink” wine in a pretty bottle that complements the care-free months of warm weather.  For others, it is the country, region, style, and grape variety that influences their purchase. 

France
Château Puech-Haut Tête de Bélier Rosé AOP Languedoc 2019
The grape blend for this rosé is 99% Mourvédre and 1% Grenache, sourced from Languedoc-Saint Drezery vineyards. 
Aroma: Citrus, strawberry, floral, and a touch of minerality
Palate:  Lovely layers of fresh berries, notes of exotic fruit, citrus, and spice.  A complex wine with a generous mouthfeel and long finish.
Alcohol: 14.1%
SRP:  $34

Jean-Luc Colombo Cape Bleue Rosé 2020
This is a blend of 67% Syrah and 33% Mourvédre. Grapes are sourced from vineyards in the hills above the bay of Marseille, next to Provence.  The saignée method is used, and then the wine juice is fermented in stainless steel tanks for three weeks. 
Aroma: Rose petals, raspberry, white stone fruit, and watermelon
Palate: Crisp and refreshing with notes of raspberry, peach, minerality, and a touch of sour cherry.
Alcohol: 12.5%
SRP: $14.99

Côté Mas Aurore Rosé Pays d’Oc IGP 2020
Domaines Paul Mas is located in Languedoc, where 20% of the estate vineyards are farmed organically, with the rest farmed using sustainable practices.  This rosé is a blend of 50% Grenache, 30% Cinsault 10% Syrah, and 10% Vermentino. The bottle is very eye-catching with its colorful label!
Aroma: Floral, strawberry, cherry, and a hint of melon
Palate: Ripe red fruit with lush berries and nice acidity with a mineral edge on the finish.
Alcohol: 14.2%
SRP: $13.99

Spain
Inazio Urruzola Getariako Txakolina Rosé DO 2019
This estate is located in the heart of Basque country. The wine is a blend of two indigenous grapes, 50% Hondarr Abi Zuri and 50% Hondarr Abi Beltza.
Aroma: Floral, fresh berries, and green apple
Palate:  Juicy fruit, berries, ruby grapefruit,  Vibrant acidity balanced with minerality. Quite refreshing.
Alcohol: 10.5%
SRP:  $20

Italy
Bertani Bertarose IGT 2020
The historic Bertani winery is located in the Veneto region of Italy.  This rosé is made with 75% Molinaro and 25% Merlot. Grapes are sourced from hillside vineyards above Lake Garda. Grapes are vinified separately, with only the Molinaro having skin contact. The blend is then aged in stainless steel tanks for about three months on the lees. 
Aroma: Floral, red and dark fruit, pomegranate, and grapefruit.
Palate: White flowers, ruby grapefruit, strawberry, and a hint of cherry.  Lovely balance between acidity and salinity.
Alcohol: 12%
SRP: $19.99

Planeta Sicilia DOC Rosé 2020
Planeta has vineyard locations in five territories spread throughout Sicily with six boutique wineries. The grapes for this rosé were sourced from Dispensa Estate in Menfi (western Sicily) and is a blend of 50% Nero d’Avola and 50% Syrah. 
Aroma: Floral, red berries, melon
Palate: Berries, white stone fruit. A refreshing, dry wine with crisp acidity and hints of minerality and salinity. 
Alcohol: 12.5%
SRP:  $19.99

Austria
Pratsch Niederösterreich Rosé 2020
This wine is made from 100% Zweigelt grapes sourced from organic vineyards in the Weinviertel region bordering Vienna. 
Aroma: Strawberry, hints of citrus
Palate: A delicate and dry rosé with flavors of pear, strawberry, and juicy white stone fruit.  Refreshing acidity and lemon zest on the finish
Alcohol:  11.5%
SRP:  $13

Argentina
Susana Balbo Signature Rosé 2020
Sourced from Valle de Uco in Mendoza, this rosé is a blend of 60% Malbec and 40% Pinot Noir.  Grapes are fermented in stainless steel tanks for 20 days.  
Aroma: Ripe berries, cherry, citrus, and a hint of minerality
Palate:  Aromas continue onto the palate with notes of strawberry.  Fresh, vibrant, and juicy.
Alcohol:  13%
SRP:  $20

Sparkling Rosés
Sparkling rosés are available in a variety of styles produced around the world.  They are made in either the traditional method, where the second fermentation takes place in the bottle, or the tank (Charmat) method, where the second fermentation occurs in a steel tank.  Sparkling wines go by different names depending on country/region/appellation of origin, such as:

​Champagne and Crémant – France
Sekt – Germany
Cava – Spain
Prosecco – Italy

Crémant De Bourgogne Rosé NV Brut AOC
This wine is produced by Prosper Maufoux, located in the south of the Côte de Beaune in Burgundy, France. It is a blend of Pinot Noir, Chardonnay, and Gamay, made in the Traditional Method.
Aroma: Ripe red fruit, berries
Palate: Crisp and light, soft citrus notes, strawberry, raspberry. Fine bubbles.
Alcohol: 12%
SRP: $19

​Santa Julia Argentina Brut Rosé NV 
This wine is 100% Pinot Noir.  Grapes are sourced from Tupungato vineyards in Mendoza.  The direct press was used and wine produced using the Charmat method.  
Aroma: Nice strawberry and raspberry notes.
Palate: Crisp and lively with light notes of fresh berries and pomegranate. Creamy, with a touch of yeast and nice acidity.
Alcohol: 12.5%
SRP:  $13

Prosecco Rosé
As of January 1, 2021, the Denomination di Origins Controllata (DOC) consortium gave its final stamp of approval for making Prosecco Rosé, setting these wines apart from other pink sparkling wines made in Italy.  The grapes for Prosecco Rosé must be sourced from a specific geographic area that has passed the Italian Government’s quality requirements.  Only Glera grapes (85 -90%) and Pinot Noir (10-15 %) are allowed. The DOC guidelines also require that Prosecco Rosé be fermented for at least 60 days in stainless steel tanks. Also, they must be vintage-dated and labeled Prosecco DOC.  These sparkling wines range in style from very dry to slightly sweet.

If you are a fan of Prosecco, then you will enjoy these sparkling rosé wines. 

Gran Passione Prosecco DOC Rosé Millesimato 2019 Extra Dry
It is produced by Botter, located in the Veneto region.  85% Glera, 15% Pinot Noir  Wine is made using the Charmat method. After bottling, it is cellared for two years.
Aroma: Floral, red berries, and cherry
Palate: Fresh and crisp, with notes of pear, citrus, honey crisp apples, and strawberry.  Fine perlage.
Alcohol: 11%
SRP:  $13

Il Fresco Prosecco DOC Rosé Millesimato 2020
Villa Sandi produces it. The grapes for this wine come from Treviso, the heart of Prosecco. Wine is made using the Charmat method.
Aroma: Floral, berries, apple
Palate: Fresh, light, and dry.  Red berries, sweet apple, pomegranate, citrus, and a touch of floral.  Creamy mouthfeel and fine bubbles.
Alcohol: 11%
SRP:  $17

Riondo Prosecco Rosé DOC Millesimato 2020 Extra Dry
This wine is produced by Collis-Riondo, located in the Veneto region.  It is a blend of 90% Glera and 10% Pinot Noir.
Aroma: Floral, cherry, fresh berries, and apple
Palate: Dry and lively with juicy notes of raspberry, peach, cherry, and sweet apple.  Creamy mouthfeel and fine bubbles.
Alcohol: 11%
SRP:  $14.99

All of the above wines will drink beautifully as an aperitif or pair nicely with light appetizers, seafood, salads, grilled chicken, Asian and Mediterranean dishes, and desserts.

A big thank you to Winesellers, LTD, Folio Fine Wine Partners, and Taub Family Selections for their generous contribution to my rosé garden.
​Until next time...

Cheers!
Penina

This story was originally published on Santé Magazine.

​To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com
​

Intoxicating aromas of floral, lush berries, spice and melon spill onto the palate with succulent berries, spice, racy acidity and minerality adding to the richness and elegance of this wine.  Enjoy as an aperitif or with light fare.
Alcohol:  12.5%
SRP:  $20

These rosés are priced well and a pleasure to drink!  To learn more about some of the above wineries, please click from the menu on the right-hand side of this page.
 
Until next time…
 
Cheers!
Penina

To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com
 

All of the above wines are of good quality and express the uniqueness of Etna and its dark volcanic soils.  They are definitely worth exploring!
 
When asked how the local winemakers are receiving the “influx” of bigger wineries making a home on Etna, Patricia replied, “The local winemakers need our expertise and connections.  We need their experience with the land.  We impart this to one another.” 
 
And in turn, Planeta and Patricia are providing us with an opportunity to enjoy their delicious wines!
 
Until next time…
 
Cheers!
Penina
 
To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com