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Sicilian Wine > Bianco > Flashcards

Bianco Flashcards

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1
Q

Caravaglio Salina Bianco 2017

Producer:

A

Nino Carvaglio

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2
Q

Caravaglio Salina Bianco 2017

Grape:

A

Malvasia di Lipari

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3
Q

Caravaglio Salina Bianco 2017

Region:

A

Aeolian Islands

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4
Q

Caravaglio Salina Bianco 2017

Sub-Region:

A

Salina (This is where the name of the wine and grape comes from)

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5
Q

Caravaglio Salina Bianco 2017

Tasting Notes:

A

Super aromatic. Orange blossom, sweet citrus, juicy stonefruit and savory herbs

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6
Q

Caravaglio Salina Bianco 2017

Background/Producer Notes:

A

Aeolian islands are volcanic islands located off the north coast of Sicily. Main islands are Salina and Lipari, Salina is northern central while Lipari is southern central. Salina is well known for caper and olive oil production. Rainfall is low and air is clean which allows for organic farming practices. Nino Carvaglio has been certified organic since 1989. Soils are volcanic ash and sand. Carvaglio is one of only 6-7 active producers on the island of Salina. Production is very natural with native yeasts and temperature controlled stainless steel.

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7
Q

Caravaglio Salina Bianco 2017

Notes on Malvasia di Lipari

A

Malvasia has many varietals, often included is a suffix to denote regional origin. Malvasia di Lipari is a distinct variety grown on Salina and Lipari. It is often used to make dried-grape sweet wine, but it can also be used to make highly aromatic dry white wines with stonefruit and citrus flowers.

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8
Q

I Vigneri di Salvo Foti “Vigna di Milo”

Producer:

A

Salvo Foti

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9
Q

I Vigneri di Salvo Foti “Vigna di Milo”

Varietal:

A

Carricante

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10
Q

I Vigneri di Salvo Foti “Vigna di Milo”

Region:

A

Sicily (Etna)

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11
Q

I Vigneri di Salvo Foti “Vigna di Milo”

Vintage:

A

2015

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12
Q

I Vigneri di Salvo Foti “Vigna di Milo”

Tasting Notes: (compare to which French grape)

A

Pale yellow color. Ripe apricot, orange blossom, sweet almonds, delicate incense. Fresh yet complex, sea, volcanic influence on display, altitude, citrus and flowers. Compare to Chablis.

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13
Q

I Vigneri di Salvo Foti “Vigna di Milo”

Varietal Notes:

A

Ancient white variety from eastern Sicily, thought to have been growing on the slopes of Mt. Etna for at least a thousand years. Marked acidity and high yields is what these grapes are known for, “Carica” means “load” in Italian

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14
Q

I Vigneri di Salvo Foti “Vigna di Milo”

Production Notes:

A

Vineyards are plowed by mule
All vines are Albarello trained (Albarello -> Little tree)
Hand harvested
Stainless Steel (Vinification)

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15
Q

I Vigneri di Salvo Foti “Vigna di Milo”

Bottling notes

A

Vigna di Milo is an Etna Superiore white wine from the eastern slopes of the Mt. Etna, in the town of Milo. 950 m altitude, overlooking the sea. Native and special vine is the Carricante.

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16
Q

I Vigneri di Salvo Foti “Vigna di Milo”

Information about Salvo Foti & I Vigneri

A

I Vigneri is modeled after a guild of winemakers in Catania from 1435. Philosophy to preserve Sicilian Viticultural history, and to employ workers who are native to Etna with winemaking in their blood. Lava stone walls for terracing are preserved and re-built by hand.

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17
Q

Santa Maria la Nave, Grecanico “Millesumare”

Producer:

A

Santa Maria la Nave

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18
Q

Santa Maria la Nave, Grecanico “Millesumare”

Bottling:

A

Millesumare

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19
Q

Santa Maria la Nave, Grecanico “Millesumare”

Grape:

A

Grecanico

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20
Q

Santa Maria la Nave, Grecanico “Millesumare”

Vintage:

A

2015

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21
Q

Santa Maria la Nave, Grecanico “Millesumare”

Region:

A

Etna

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22
Q

Santa Maria la Nave, Grecanico “Millesumare”

Tasting Notes:

A

Yellow apple, meyer lemon, white peach, white peppercorn, slightly saline. More texture heavy, than the Vigna di Milo, but still nimble, and not fat or heavy at all..

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23
Q

Santa Maria la Nave, Grecanico “Millesumare”

Food Pairings:

A

Malfatti, Mezzalune, Baccala, Spigola, Salmerino, Testarella. Lemon juice and mushrooms will both frame the wine beautifully.

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24
Q

Santa Maria la Nave, Grecanico “Millesumare”

Producer notes:

A

Began planting their casa decima vineyard on mount etna in 2000, but the family history goes back to 1954 to when their grandfather worked grape harvests. Casa Decima vineyard is the heart of Santa Maria la Nave and the source for Millesumare Wine.

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25
Q

Santa Maria la Nave, Grecanico “Millesumare”

Varietal Notes:

A

Grecanico is identical to the garganega grape found in Soave in the Veneto

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26
Q

Santa Maria la Nave, Grecanico “Millesumare”

Further Producer Notes:

A

At 1100 meters above sea level on the northwest section of Mount Etna, Casa Decima is one of the highest elevation sites in Italy and all of Europe. Only the Val D’Aosta on the slopes of Mt. Blanc are higher. Such high altitude allows for crisp, acid driven white wines to be made even this far south in the Mediterranean. Temps drop as elevation rises, allowing grapes to retain acidity and freshness, while the ample southern sunlight allows for the development of complex flavors. Similar to high altitude Etna Bianco, this combination of warm and cool climate factors gives incredible complexity to the white wines of Mount Etna in a form rarely found elsewhere in the world of wine.

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27
Q

Santa Maria la Nave, Grecanico “Millesumare”

Similar Wines in different regions

A

Combination of texture, richness, and bright acidity here is similar to the white wines of Burgundy. As with the Salvo Foti Etna Bianco, this can be seen as comparable to chardonnay; though certainly more Burgundy than California style. If the Foti Carricante is comparable to Chablis, the Grecanico is more like Puligny - or Chassagne-Montrachet

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28
Q

Marco di Bartoli “Grappoli del Grillo” 2014

Producer:

A

Marco di Bartoli

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29
Q

Marco di Bartoli “Grappoli del Grillo” 2014

Bottling:

A

Grappoli del Grillo

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30
Q

Marco di Bartoli “Grappoli del Grillo” 2014

Vintage:

A

2014

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31
Q

Marco di Bartoli “Grappoli del Grillo” 2014

Varietal:

A

100% Grillo

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32
Q

Marco di Bartoli “Grappoli del Grillo” 2014

Region

A

Marsala, Sicily

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33
Q

Marco di Bartoli “Grappoli del Grillo” 2014

Tasting notes:

A

Yellow apple, grapefruit, slight tropical fruits and a stoney minerality. Zingy acidity and salty saline character.

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34
Q

Marco di Bartoli “Grappoli del Grillo” 2014

Food Pairing:

A

Polpetti, Testarella, Aragosta, Scottadita, Spigola, Baccala

This is the most texture heavy of these Sicilian Whites. Brings richer proteins into play. The protein and fat will work well with the salinity and acidity in the wine. The spigola and this would be absolutely perfect.

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35
Q

Marco di Bartoli “Grappoli del Grillo” 2014

Varietal Notes:

A

Grillo is one of the main grapes of Marsala, the fortified wine of Siciliy’s northwestern section. This wine, however, is pure grillo made as a dry white. Grillo was long regarded as the premier grape to be used in high quality Marsala, but a rash of maladies and growers turning to easier to farm varietals has led it to falling out of favor in the mid 1900s. Marco di Bartoli brought attention back to Grillo beginning in the 1980s. Grappoli del Grillo is one of the best dry grillo wines made in Sicily

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36
Q

Marco di Bartoli “Grappoli del Grillo” 2014

Producer notes:

A

Marco di Bartoli has now been a champion of the Marsala zone and the Grillo grape for almost forty years. Recognizing the quality of Grillo when grown with care and attention, di Bartoli has been committed to growing and vinifying Grillo and only Grillo since the early 80s. Well known for several reference point Marsala wines, the dry grillo is equally praised and shows di Bartoli’s committment to and excitment with this grape.

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37
Q 
Marco di Bartoli "Grappoli del Grillo" 2014
Production Methods (Unique processes to the other two whites):
A

Fruit for the Grappoli del Grillo is farmed organically in a limestone-rich sandy-loam soil of the family farm Samperi. Limestone is a significant departure from volcanic soil that the other sicilian whites come from. This wine experiences 24 hours of skin contact, stainless steel fermentation, and then oaking in old french barrels for 12 months. The lees are stirred regularly during aging to create added texture.

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38
Q

Marco di Bartoli “Grappoli del Grillo” 2014

Similar wines from different regions:

A

Burgundian nature of whites (very broadly, info here). This grillo is the most weighty and textured of the bunch. If the carricante is chablis and the grecanico is Puligny-Montrachet, this is most like Meursault: rich, weighty, with ripe fruit and nutty flavors and a slight oak character (but not the right character to be considered analogous to tropical fruit and butterscotch California styles of chardonnay)

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39
Q

Bonavita Rosato 2017

Producer:

A

Bonavita

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40
Q

Bonavita Rosato 2017

Region:

A

Sicily, Faro (NE sicily)

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41
Q

Bonavita Rosato 2017

Varietals:

A

Nerello Mascallese, Nerello Capuccio, Nocera

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42
Q

Bonavita Rosato 2017

Tasting notes:

A

Aromas of light and juicy berry, strawberry and tart cherry, and a pretty savory element as well (beefy?) This does mean that if a guest is looking for an easy drinking rose this might not be the best choice, offer the castell’n villa?

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43
Q

Bonavita Rosato 2017

Food Pairing:

A

The beefy element goes great with food pairing. Can almost be approached like a very light red wine. Mushrooms will accent that note nicely. Bagna Cauda will be very nice. Firmer cheeses and Salumi.

44
Q

Bonavita Rosato 2017

regional information

A

Faro is at the northeast tip of Sicily and is the northermost wine region on the island. Faro is another region for red and rose wines based on Nerello Mascalese, but with different soils and at much lower elevations than on Mt. Etna

45
Q

Bonavita Rosato 2017

Producer notes:

A

Bonavita was founded in 2006 and is a true family farm winery. Scarfone family are involved in every aspect from vineyard to cellar. Bonavita is one of the top two producers in the Faro zone. Bonavita uses some organic methods in the vineyards. The core of Bonavita’s property includes some albarello trained nerello vines.

The rosato is made by a short, 12 hour maceration of the juice on the red grape skins. This leads to the much deeper shade of rosato here than the G. Russo

46
Q

Girolamo Russo Etna Rosato

Producer:

A

Girolamo Russo

47
Q

Girolamo Russo Etna Rosato

Bottling:

A

Etna Rosato

48
Q

Girolamo Russo Etna Rosato

Varietal:

A

Nerello Mascalese

49
Q

Girolamo Russo Etna Rosato

Region:

A

Etna

50
Q

Girolamo Russo Etna Rosato

Vintage:

A

2016

51
Q

Girolamo Russo Etna Rosato

Tasting Notes:

A

Pale, coppery colored rosato. Fresh and fragrant with strawberry, light cherry and a slight earth spice note.

52
Q

Girolamo Russo Etna Rosato

Food Pairing:

A

Polpo, Polpetti, Trippa, alla Gricia, Bolognese

53
Q

Girolamo Russo Etna Rosato

Production Notes:

A

This rosato is made with a short 4-hour long maceration with the skins in the juice, followed by indigenous yeast fermentation in stainless and aging for 5 months. Made from organically grown grapes.

54
Q

Girolamo Russo Etna Rosato

Producer notes:

A

The Girolamo Russo estate was founded in 2005 by Giuseppe Russo, in memory of his late father, Girolamo. Etna;s most important grape, Nerello Mascalese.

On the northern face of Europe’s largest active volcano. Mt. Etna, NE corner of Sicily. Black mineral-rich Soil.

Giuseppi works the vineyards organically and makes the wines himself. Vinifies each parcel separately. Seeking out their individual identities in a series of wines that explores terroir.

55
Q

Tenuta di Castellaro “Nero Ossidiana”

Producer:

A

Tenuta di Castellaro

56
Q

Tenuta di Castellaro “Nero Ossidiana”

Bottling:

A

Nero Ossidiana

57
Q

Tenuta di Castellaro “Nero Ossidiana”

Varietals:

A

Corinto, Nero d’Avola, Alicante

58
Q

Tenuta di Castellaro “Nero Ossidiana”

Region:

A

Sicily, Aeolian islands (Lipari)

59
Q

Tenuta di Castellaro “Nero Ossidiana”

Vintage:

A

2013

60
Q

Tenuta di Castellaro “Nero Ossidiana”

Producer Notes:

A

Tenuta di Castellaro is part of Salvo Foti’s I Vigneri project. See earlier Salvo Foti card for more info

Lipari is the largest and main island of the Aeolian chain. Lipari is primarily known for sweet wines made from dried Malvasia grapes.

61
Q

Tenuta di Castellaro “Nero Ossidiana”

Varietal Notes:

A

Corinto native grape of the island of lipari. Long believed to be of Greek origin, named for corinth. Now believed to be a mutation of Sangiovese. Aeolian islands and calabria are the only places where Corinto grows.

62
Q

Tenuta di Castellaro “Nero Ossidiana”

Production Methods:

A

Hand harvested from albarello bush vines. Fermented with a minor percentage of whole-clusters without temperature control. Maloactic fermentation in barrel.
Nero Ossidiana is a reference to the black Obsidian which is found in the soils the fruit for this wine is grown in. Obsidian is a type of volcanic glass that results from the rapid cooling of the lava flow.

63
Q

Frank Cornelissen Etna Rosso Contadino

Producer:

A

Frank Cornelissen

64
Q

Frank Cornelissen Etna Rosso Contadino

Bottling:

A

Contadino

2016

65
Q

Frank Cornelissen Etna Rosso Contadino

Apellation:

A

Etna Rosso DOC

66
Q

Frank Cornelissen Etna Rosso Contadino

Varietal:

A

Nerello Mascalese (85%) with Nerello Capuccio, Minella Nera, Allicante Bouschet, Minella Bianco

67
Q

Frank Cornelissen Etna Rosso Contadino

Region:

A

Sicily, Mt. Etna

68
Q

Frank Cornelissen Etna Rosso Contadino

Tasting Notes:

A

Bright brambly red berry fruits, bright red flowers, very high-toned and intensely fragrant aromatics, strawberry, similarities to Gamay from Beaujolais in France.

A much lighter and brighter take on Nerello from Etna than Masseria del Pino

69
Q

Frank Cornelissen

Producer notes:

A

Belgian national who moved to Mt. Etna in 2003. He has no technical or formal training in winemaking and has been honing his craft of making “wines of place” for 15 years. He uses epoxy barrels to age, is obsessively clean and somewhat hermetic.

70
Q

Mount Etna Notes:

A

Exciting region that has garnered a lot of international and local attention and investment in the past decade, Nerello Mascalese having the ability to express different vineyard sites in interesting ways has led to it being compared to Barolo and Burgundy regions.

71
Q

Frank Cornelissen Etna Rosso Contadino

Production notes:

A

Grapes are crushed and juice is skin contacted for 60 days. The wine is aged in large epoxy-lined barrels believing that this will cause the least amount of interaction and imparting the least amount of taste from anything other than the grapes. Wine is unfiltered and un-fined.

72
Q

Masseria del Pino Etna Rosso

Producer:

A

Masseria del Pino

73
Q

Masseria del Pino Etna Rosso

Bottling:

A

‘I Nove Fratelli’

2016 Vintage

74
Q

Masseria del Pino Etna Rosso

Appelation:

A

Etna Rosso DOC

75
Q

Masseria del Pino Etna Rosso

Varietals:

A

Nerello Mascalese/Nerello Capuccio

76
Q

Masseria del Pino Etna Rosso

Region:

A

Sicily, Etna

77
Q

Masseria del Pino Etna Rosso

Tasting Notes:

A

Ripe and dried cherry, black raspberry, red roses, licorice, tar. Fuller in body and significantly more tannic than the contadino.

78
Q

Masseria del Pino Etna Rosso

Pairing/Misc. Notes:

A

A great way to showcase this would be a side by side of both Etna Rossos on the menu. Same grape, same vintage, same region and same part of that region but two dramatically different wines. The richer pastas or the duck or lamb secondi would frame this excellently.

79
Q

Masseria del Pino Etna Rosso

Producer Notes

A

in 2005 Federica Turillo and Cesare Fulvio, originally from Catania, decided to leave the city and move to northern etna. They revived their grandfathers palmento. The farm is 800 meters above sea level in the township of Randazzo. The albarello bush vines are more than 100 years old. Majority being Nerello Mascalese, the remainder Nerello Cappucio.

80
Q

Masseria del Pino Etna Rosso

Production Notes:

A

Grapes are crushed by foot and fermented in tanks made from the volcanic rocks of the area. Maceration lasts 20 days with punchdowns in the beginning of fermentation. The wine is aged in old 500L french oak barrels for 15 months before bottling.

81
Q

Nino Barraco Pignatello

Producer

A

Nino Barraco

82
Q

Nino Barraco Pignatello

Varietal:

A

Pignatello

83
Q

Nino Barraco Pignatello

Region

A

Marsala

84
Q

Nino Barraco Pignatello

Vintage:

A

2013

85
Q

Nino Barraco Pignatello

GLASSWARE

A

This is the only wine on the list that needs a Sangiovese

86
Q

Nino Barraco Pignatello

Tasting Notes:

A

Black currant, blackberry, savory herbs, gamey/animal/beefy savory aroma

87
Q

Nino Barraco Pignatello

Pairing Notes:

A

Scottadita, Pollo alla Diavola, morel mushrooms, Maialino al Forno, Anatra

88
Q

Nino Barraco Producer information:

A

Makes his artisinal wines just four miles from the sea in the town of Marsala in western Sicily. The Barraco winery was founded in 2004 when Nino and his wife Angela took over seven hectares that their family had owned and added that to their existing land. Barraco is commited to making natural wines with extended skin contact, no temperature control and spontaneous fermentations on naturally occurring yeasts in small, stainless-steel tanks, with only the barest minimum of sulfites to ensure stability. Barraco strictly follows organic practices in the vineyards and the winery, though he has no interest in seeking certifications.

89
Q

Pignatello Varietal notes:

A

Known in parts of Sicily as Perricone, a native Sicilian grape grown primarily in the northwest of the island, where it is sometimes blended with Nero d’Avola, known for dark skins (dark wines) with relatively high amounts of tannin. While long thought to be Barbera, this has recently been proven untrue and Genetic testing has shown a possible relationship with Sangiovese, a similar story to countless other native Italian red grapes.

90
Q

Gulfi Cerasuolo di Vittoria

Producer

A

Gulfi

91
Q

Gulfi Cerasuolo di Vittoria

Appelation:

A

Cerasuolo di Vittoria DOCG

92
Q

Gulfi Cerasuolo di Vittoria

Varietals:

A

70% Nero d’Avola, 30% Frappato

93
Q

Gulfi Cerasuolo di Vittoria

Region:

A

Vittoria, SE Sicily

94
Q

Gulfi Cerasuolo di Vittoria

Vintage:

A

2016

95
Q

Gulfi Cerasuolo di Vittoria

Tasting Notes

A

Sour red cherry, red plum, violet. Delicate dry, and fresh. Currant cherry aroma forward.

96
Q

Gulfi Cerasuolo di Vittoria

Pairing:

A

Tagliolini, Cavatelli, Trippa, Spigola

97
Q

Nero d’Avola

A

most widely planted red grape varietal (where) produces wines of dark color and full body. Recently awarded the first (and only) DOCG in Sicily in Cerasuolo di Vittoria, which includes a small portion of Frappato blended in.

98
Q

Gulfi Winery notes:

A

founded in 1996. Salvo Foti has been highly involved. Gulfi is known as one of the premier producers of Nero d’Avola in Sicily.

99
Q

Gulfi Cerasuolo di Vittoria

Production notes:

A

two grape varieties start fermentation separately, with a short maceration on their skins at a controlled temperature. They are mixed at the end of the alcoholic fermentation. Aged 7 months in stainless steel before bottling.

100
Q

Occhipinti Nero d’Avola “Siccagno”

Producer:

A

Arriana Occhipinti

101
Q

Occhipinti Nero d’Avola “Siccagno”

Bottling:

A

Siccagno

102
Q

Occhipinti Nero d’Avola “Siccagno”

Varietal:

A

Nero d’Avola

103
Q

Occhipinti Nero d’Avola “Siccagno”

Region:

A

Sicily, Vittoria

104
Q

Occhipinti Nero d’Avola “Siccagno”

Vintage:

A

2015

105
Q

Occhipinti Nero d’Avola “Siccagno”

Tasting Notes:

A

Brambly black fruits with bright floral aromas. More complex, darker toned, and slightly richer than the Gulfi Cerasuolo

106
Q

Arianna Occhipinti

A

Niece of Giusto Occhipinti of the well-known COS winery. One of the most well regarded grower-producers in Vittoria, and Sicily, Arianna’s star has risen very quickly over the last decade in the wine world. She is rightly regarded as a symbol of success in the world of biodynamic farming and natural winemaking and a champion of the native grapes of souther sicily.

107
Q

Occhipinti Nero d’Avola “Siccagno”

Production Methods:

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Organically and biodynamically farmed, hand harvested. Grapes are destemmed but fermentation starts with whole berries. 20-25 days maceration on the skins. Aged 22 months in large (2500 liter) old Slavonian oak barrels.

Sicilian Wine (3 decks)

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