Botter Inzolia Caleo 2011, Sicilia
This classic Sicilian white variety features a nice blast of citrus and green apple fruit sitting on top of a medium bodied, DRY texture, making it a no brainer with a wide variety of foods (or just friends).
Feudi Montoni Catarratto 2010, Sicilia
100% high altitude Catarratto fermented in steel to preserve the fresh, savory bouquet. This variety is capable of aging and improving for up to a decade (we tasted numerous older vintages in Italy last spring and the result is well worth the investment).
Terre Al Sole Zibibbo 2011, Sicilia ORGANIC
An insanely aromatic yet BONE DRY Zibibbo (a clone of Moscato from Pantelleria, a small island near Tunisia) that smells like orange zest, honeysuckle blossoms and the salt air of the Mediterranean. Fabulous with Pasta con Botarga (dried salted cod roe), sushi, any fish or chicken dish with a citrus element, fruit salads, brunch, you get the picture. This has amazing, food friendly and crisp acidity to balance the exotic fruit notes so it is never cloying…you should probably go to la Playita on Lincoln in Venice and get some Mariscos Muy Sabrosos, STAT!
Pietratagliata Grillo 2011, Sicilia ORGANIC Sold Out, New Vintage Soon!
Grillo? che cos’è? Grillo is a big deal in Sicily, it is one of the backbones of Marsala, once the largest production wine on the Island. Now, responding to the worldwide slump in consumption of fortified wines, many dry versions are produced. This one is sure to be a big hit at holiday parties large or small: crisp, dry, fragrant (wisps of citrus, nettles, almonds and that waxiness that top semillons have greet you when you first smell it) and refreshing, it will be wonderful with a broad range of foods (or by itself!). This wine has never seen a twig of oak yet has a rich and full mouthfeel leading to a clean, minerally finish.