Sicilian wines are attracting a lot of attention in the market place, though many of the varietals remain obscure to most consumers. This Sicilian beauty has a full and absorbing nose of blackberry, baked plum and red apple skins with notes of violet, earth and forest floor. It's a well-structured, medium-bodied dry wine with flavors similar to the bouquet joined by slight mineral traces from the volcanic soils.
Red apple skin, spiced orange, cherry, earth, forest floor and conifer.
The Di Giovanna brothers, Gunther and Klaus, are passionate about championing local Sicilian varietals to the outside world. Love of the vines is a Di Giovanna hallmark. The family's first vineyards were planted in 1860 by the brothers' great-great-grandfather Don Totò, and they became organic-farming experts working alongside their father, Auerilio, and their German mother, Barbara. Their roots are in Sambuca di Sicilia, a town on a hill west of Lake Arancio in the Agrigento province known for its rich production of grapes, olives and almonds. The area is also home to Marsala, Italy's most famous fortified wine. The Di Giovanna's wine estate includes a clutch of gorgeous and remote cliff-side vineyards. In addition to wines, the brothers also make award-winning olive oils from Biancolilla and Nocellara del Belice olives hand-picked from their Gerbino estate.
The options for food pairings with this wine range from classic Italian cuisine like risotto, agnolotti, osso buco, tajarin (similar to taglitelle but with egg yolks) to pizza and even roast chicken or chicken Marsalla. Eggplant is a favorite in Sicily so I suggest my wonderful Stuffed Foccacia with Roasted Eggplant and Oregano. A little twist on pizza, it is simple, wholesome food at its best. You can also serve the wine with Italian cheeses like Fontina or Taleggio.
At over 3,300 meters, Mount Etna is Sicily's highest peak, and Europe's largest active volcano.
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