From: Sicily, Italy
Varietal: Nero d’Avola
Taste: This Sicilian Rosso shows off ripe cherries and succulent berries, subtly underscored by hints of spice, earth, and a mineral, saline finish due to its proximity to the sea. Its bright acidity intertwines gracefully on the palate with elegant fruit nuances, resulting in a translucent, chillable red wine of remarkable complexity.
Pairing: For those seeking the ideal pairing, this wine complements many dishes. Whether it's the hearty layers of a Lasagna (meat or vegetarian), the rich textures of Veal or Eggplant Parmesan, the classic flavors of Pasta Bolognese, the comforting embrace of Spaghetti and Meatballs or Lamb Gyros, or the simple pleasure of a well-made Pizza (see below)– this Sicilia Rosso is the ideal companion.
Sicilian Stuffed Pizza With Ricotta and ArugulaBy David Tanis
About. Deep in the heart of Sicily, Italy, a gem emerges from the lush vineyards - the Mary Taylor Sicilia Rosso AnnaMaria Sala. Made from the renowned Nero d'Avola varietal, it's a bottle that carries the whispers of the island's history and the promise of its present.
Winemaker notes. Again, from the Contrada San Nicola vineyard outside the village of Mazara del Vallo in western Sicily, we find Nero d’Avola vines tended to by the ever-thoughtful Sala sisters. On average, the vines are just 15 years old, but the wine is ever-complex. While some Nero d’Avola wines can be on the dense and fruity side, the Sala sisters and the terroir make this wine a somewhat translucent red with bright acidity, tension, and elegant fruit.
Signora Dora, the great-grandmother of Annamaria and Clara Sala, purchased this land, 130 hectares, which she considered paradise at the beginning of the 1900s. The winery was named “Tenuta Gorghi Tondi” in 2006, representing the strong bond with the territory, adjacent to 3 rounded lakes (the so-called “Gorghi Tondi” – a WWF protected site and bird sanctuary). An environment deeply characterized by the sea, karst depressions, and clean energy to protect biodiversity, the winery bans all synthetic chemicals and genetically modified organisms according to the requirements of the strictest standards of organic agriculture. The cellar is inside a traditional “baglio” in perfect harmony with the vineyards and the surrounding natural context.
Nero d’Avola, the black grape of Avola, has been cultivated in Siclia since the Greeks brought the plants in the 8th century BC. The land where Nero d’Avola grows is characterized by clayey soil, well suited to black varieties and wines with a more robust structure. This vineyard is very close to the sea, bringing sea breezes to the grapes and saline minerality to the wine. Manual harvest takes place in the second and third weeks of September. After fermentation in stainless steel tanks at a controlled temperature and a maceration of at least two weeks, the wine is aged on the lees for 3-4 months before bottling.
