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2012 Eloro “Spaccaforno” MAGNUM

Riofavara

2012 Eloro “Spaccaforno” MAGNUM Riofavara - Kermit Lynch Wine Merchant

Over here in Burgundy the period of perma-fog is in full swing, complete with heavy wool coats and slick, wet cobblestones. It’s that time when root vegetables and rosemary lamb take over the table, demanding wines of substance and structure. Spaccaforno fits the bill for your cold-weather dinner red. This inky beauty has dusty tannins and an endless finish, with a nose of sun-baked olive orchard.

Katie Dodds

$46.00
Vintage: 2012
Bottle Size: 1.5L
Blend: Nero d’Avola
Appellation: Eloro
Country: Italy
Region: Sicily
Producer: Riofavara
Winemaker: Massimo Padova
Vineyard: 30 years, 4 ha
Soil: Limestone
Aging: At least 6 months of élevage in French oak (80% second passage, 20% third passage) and 10 months minimum in bottle before release
Farming: Organic (certified)
Alcohol: 14%

More from this Producer or Region

About Sicily

Italy’s southernmost region and the largest island in the Mediterranean, Sicily has no shortage of sunshine to grow high-quality grapes on a yearly basis. It also does not lack a history of winemaking: since the Greeks settled here almost three millennia ago, the vine has played a major role in the island’s agricultural makeup. Production of cheap bulk wine for blending dominated much of its recent history until now, as we are witnessing a quality revolution that puts forth its great diversity and quality of terroirs, indigenous grape varieties, and local production methods.

While Sicily’s historical reputation is for sweet wines—Marsala and the Muscats of Pantelleria stand out—a number of dry whites and reds are enjoying the spotlight today. The cooler, high-altitude slopes of Etna, with its ashy volcanic soils, have seen an explosion of activity from producers both local and foreign; both whites (primarily from Carricante) and reds (Nerello Mascalese) here are capable of uncommon freshness and finesse. Other noteworthy wine regions are Eloro, where Nero d’Avola gives its best; Noto, an oasis of dry and sweet Moscatos; Vittoria, with its supple, perfumed Frappatos; and Salina, where Malvasia makes thirst-quenching dry whites and deliciously succulent passiti.

Countless foreign invasions over the centuries have given Sicilian architecture and cuisine a unique exotic twist, making it a fascinating destination for gourmands as well as wine importers. With a wealth of dedicated artisans proud to show off the riches of their land, you can bet there are many exciting things still to come from this incredible island.

More from Sicily or Italy

2013 Eloro “Spaccaforno”

Riofavara  Italy  |  Sicily  |  Eloro

$22.00

2013 Moscato di Noto “Notissimo”

Riofavara  Italy  |  Sicily  |  Moscato di Noto

$24.00

2013 Eloro Nero d'Avola “Sciavè”

Riofavara  Italy  |  Sicily  |  Eloro

$35.00

2013 Moscato di Noto “Mizzica”

Riofavara  Italy  |  Sicily  |  Moscato di Noto

$19.00

2012 Spumante Extra Brut

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$29.00

2015 Barbera del Monferrato “Rosso Pietro”

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2014 Valle d’Aosta Rosso “Cornalin”

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2016 Monferrato Rosso

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2016 Vino Rosato

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2009 Rosso Cà del Merlo

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$18.00

When buying red Burgundy, I think we should remember:

1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.

Inspiring Thirst, page 174

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