Posts tagged ‘sicily’
A red variety grown in Piemonte that literally means, “little sweet one.” Light tannins, balanced acidity and juicy fruit flavors of raspberry, mulberry and cranberry. Dolcetto produces a wine that is very charming and easy to drink in its youth.
White variety grown in north central Piemonte; the most famous example is Erbaluce di Caluso. High acidity and lemon fruit; versions range from a light dry white to a refreshing sparkling style.
Beautiful white variety of Campania, grown in various areas of that region. Very high acidity and fruit flavors ranging from apple and pear in the most simple bottlings to quince and kiwi in the best offerings. Generally not oak-aged, though a few producers do barrel age the wine.
White variety grown along the coast of Campania; very high acidity and flavors of citrus and pear. Usually part of a blend, along with varieties such as Biancolella and Ginestra.
Another beautiful white variety, most famously grown in Campania, though a few producers in Sicily work with it as well. Medium-full to full-bodied, this has fruit flavors of pear and citrus along with distinct notes of honey. Some versions are meant for consumption within 2-3 years, while the most concentrated offerings from the best producers can drink well for 5-7 years, thanks in part to the grape’s excellent natural acidity.
A red variety used in the production of Cerasuolo di Vittoria in Sicily. Cherry, berry fruit and very soft tannins. There are a few producers that bottle Frappato on its own.
Formerly known as Tocai Friulano, the name was changed to avoid confusion with the Hungarian wine Tokay (this was also done in accordance with European Community regulations concerning protected names of wines). One of Friuli’s great white varieties, with complex aromas of pear, apricot and dried flowers. Lively acidity and a light minerality.
Red variety of Calabria that is the principal grape of Ciro rosso. Raspberry and strawberry fruit with light tannins.
The primary grape of Soave. An underrated white variety with aromas of yellow flowers and melon with very good acidity. This grape is as misprounced as any – the correct pronunciation is gar-gan-ah-guh.
One of Italy’s great white varieties, grown primarily in Alto Adige. Gewurz means “spicy” in German – this then is the spicy Traminer. Gorgeous aromatics of grapefruit, lychee and rose petals with lively acidity and distinct notes of white spice. The best versions are quite rich, with some having an oiliness on the palate.
White variety grown along the coasts of Campania- especially in the Costa d’Amalfi DOC. High acidity and fruit flavors of pear and lemon. Usually part of a blended white of the area.
One of the major white varieties of Campania; flavors of lemon, pear and dried flowers with very good natural acidity and often a note of almond. Medium-full, this generally is not as full as Fiano, but is quite complex. Most famous example is Greco di Tufo, from the province of Avellino.
Beautiful red variety from Piemonte; almost no tannins, with refreshing cherry and strawberry fruit and very good natural acidity. Meant for consumption within 2-3 years of the vintage date.
White variety from Sicily; most versions are simple with pleasant acidity and flavors of pear and citrus. Grillo is produced both as a stand-alone variety and also as part of a blended white.
Red variety of Marche; most famously as Lacrima di Morro d’Alba. Medium-bodied with cherry, berry fruit, moderate tannins and good acidity. Produced both as a refreshing style for early consumption and a fuller style with more tannins and longevity.
One of Alto Adige’s most wonderful red varieties with intense color (often deep purple), youthful, but not overly aggressive tannins and very good acidity. Fruit flavors of black plum, black cherry and raspberry. Fruit forward and despite its richness, often quite approachable upon release.
Red variety most famously grown in Emilia-Romagna. Produces a lighter red wth cherry-berry fruit, zippy acidity and very light tannins. Best known in its slightly sparkling (frizzante) offerings.
Sicily, the lovely, rugged island at the southern tip of Sicily, has a wine discipline that is not hampered by the strict regulations found in other Italian wine regions. Given that, you might expect a wide variety of wines to emerge from this land, but in truth the climate – it can be torridly hot during the summer – means that certain cool climate varieties such as Riesling and Pinot Noir are not suited for this area.
Thus only a few varieties here have emerged as critical and clearly the most important red variety is an idigenous one, Nero d’Avola. This variety has much in common with Syrah, as it is deeply colored (often bright purple) with only moderate tannins. The fruit aromas and flavors are primarily of marascino cherry, a opinion shared by many, including Attilio Scienza, one of Italy’s most renowned authorities on viticulture (I heard Scienza give his thoughts in a typically compelling speech in Sicily a few years ago). There are also notes of tobacco in some versions as well as spice notes, though some of this emerges from aging in small oak barrels. As for tannins, while most bottlings have only moderate levels, there are some premium offerings that have enough tannin to ensure aging for as long as 7-10 years.
Throughout the 1970s and early ’80s, Nero d’Avola was usually blended with other varieties throughout Sicily, including Nerello Mascalese and Pignatello. In 1984, history was made when the producer Duca di Salaparuta (best-known at that time for its well-made, moderately priced wines Corvo Bianco and Rosso) produced the first premium 100% Nero d’Avola; the wine was named Duca Enrico and was crafted by Carlo Casavecchia. He decided for Nero d’Avola as he believed this variety showed the most promise of the winery’s selections planted near the town of Gela, near Noto in the southeastern zone of the island; those other varieties included Cabernet Sauvignon and Merlot. Casavecchia continues to make this wine and today, it is rightfully celebrated as one of the country’s most glorious reds.
For years, growers planted Nero d’Avola in several areas throughout Sicily; some of the best plantings were located near the western reaches of the island, near Menfi or Palermo. Today, though more and more producers are looking to the southeastern areas of Sicily for the finest plantings of this variety; indeed the grape is named for the town of Avola, not far from Noto.
There are several producers today who make excellent signature bottlings of Nero d’Avola; among the best is a bottling from Planeta called Santa Cecilia. During a recent visit to their estate near Noto, I was treated – along with a few dozen other journalists – to a vertical tasting of this wine. Winemaker Alessio Planeta told us how the early bottlings (such as 1997) were from Menfi, while the 1999 was a blend of grapes from both Menfi and Noto. The early bottlings, while quite good, were more rustic in nature as compared to the newer releases, which are blessed with abundant black fruit and lovely structure. Today, Santa Cecilia is always 100% Nero d’Avola from Noto and it has become one of Sicily’s finest wines (interestingly, the 1997 Santa Cecilia not only originated from Menfi, it also contained 15% Syrah in the blend).
Below is a list of several of the finest bottlings of Nero d’Avola:
- Duca di Salaparuta “Duca Enrico”
- Planeta “Santa Cecilia”
- Donnafugata “Mille e una Notte”
- Cusumano “Sagana”
- Morgante “Don Antonio”
- Tasca d’Almerita “Rosso del Conte”
- Baglio di Pianetto “Cembali”
Note that the Baglio di Pianetto bottling is produced from grapes grown at their estate a little south of Palermo, in the western part of Sicily. This particular wine is quite rich, but subdued with wonderful finesse. It is proof that not all great bottlings of Nero d’Avola come from the areas near Noto and Gela.
Finally, it is important to note that Nero d’Avola works well as a blending grape and just as it was blended with other varieties some 30 years ago, the same is true today, as some excellent wines that are primarily Nero d’Avola will often contain as much as 30% Cabernet Sauvignon, Merlot or Syrah. However, the real character of Nero d’Avola emerges in wines that are almost always exclusively made from this variety alone; these are the bottlings that I believe are among the finest from Sicily.