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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2020 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.5 pts. and median of 90 pts. in 5 notes) - hiding notes with no text | | | Tasted by IJC on 11/21/2020: Delicious.
Rich dark fruit, sweet but not cloying, flavors of cinnamon, tree bark, bitter cherry, perhaps even a touch of balsamic?
Rated +2 on a scale of -1 to +3. (605 views) | | | Tasted by kevinacohn on 4/4/2015: From 500ml. Consumed over the course of three days, each time accompanying a dessert. It paired best with chocolate meringue cookies, the crusty, bitter chocolate nicely offsetting the mouthwatering acidity and high-toned fruit of the passito; it also went well with aged Parmigiano Reggiano (what red wine doesn't?). I was more taken by this wine when I had it towards the end of last year, although this hardly qualifies as criticism. Rated 1 on a scale of -1 to 3. (2415 views) | | | Tasted by kevinacohn on 12/20/2014: Private Dinner (Metairie, LA): From 500ml. This was described to me as falling somewhere between an Amarone and a Recioto. Whereas I find wines from those appellations to be driven by roasted dark fruits and "coffee shop" characteristics (coffee, mocha, dark chocolate), this was "brighter," if you will: fresh herbs, menthol, some licorice. Compared to Paolo Bea and Giuseppe Quintarelli's sweet wines, for example, this was less concentrated, and less viscous, although no less enjoyable. Rated 2 on a scale of -1 to 3. (2773 views) |
| Arianna Occhipinti Producer websiteNero d'AvolaThe Nero d'Avola can be considered the red grape variety most typical and representative of Sicily. The synonym Calabrese is a Italianization the dialect name, "Calaurisi", which literally means "grape (drop) of Avola (aurisi)". In one form as in the other, the constant reference to the town of Avola, municipality in the province of Syracuse, indicates the selection of the variety by the farmers in that area. From there it spread to other towns in the Val di Noto, Ragusa and Caltagirone in, and only recently in Sicily. The vineyards most suitable when grown using traditional techniques affinatesi (sic) in history to face the torrid climate of the area without irrigation, can have the greatest red wines for aging. The aromatic expression, centered on the richness of ripe dark fruit, reveals its mark more authentic with the notes of the organ and sun-dried tomatoes, linked by a broad Mediterranean brackish. Corresponds to a thick, sweet mouth, covered by a lively acidity that always ends with a tasty grip, particularly long lasting.
ŠAzienda Agricola GULFI di VITO CATANIA and Google/Translate
Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorSicilycossyra |
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