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2018 Terre Siciliane Carricante “Sciare Vive”

Vigneti Vecchio
Discount Eligible $40.00
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Few places can produce a white that is an island wine, a volcanic wine, and a mountain wine all at once. But when the vineyards are situated high on the slopes of Etna, the active stratovolcano that towers almost eleven thousand feet over the Mediterranean, the stage is clearly set for something special and totally unparalleled in the world of wine. Factor in ancient practices and own-rooted vines surpassing a century in age, and Etna is undoubtedly one of the most fascinating grape-growing regions on Earth.
     Carmelo Vecchio and Rosa La Guzza’s white captures every element of this spectacular setting, from the fresh herbal and lively citrusy notes that come from being so high up, to the subtle grit and salinity only achievable from volcanic vineyards in the middle of the sea, to the textural intrigue born from a brief skin maceration, as Etna tradition dictates. Serve it cool—not cold—and let it breathe as it slowly uncoils and brings all its intricacies to the table.

Anthony Lynch


Technical Information
Wine Type: white
Vintage: 2018
Bottle Size: 750mL
Blend: 90% Carricante, 10% indigenous varieties (Minnella, Inzolia, Grecancico, Catarratto)
Appellation: IGT Terre Siciliane
Country: Italy
Region: Sicily
Producer: Vigneti Vecchio
Winemaker: Carmelo Vecchio
Vineyard: 1.5 ha total, vines 40-100 years old
Soil: Volcanic, Clay-Limestone
Farming: Organic (practicing)
Alcohol: 11%

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About The Region

Sicily

map of 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.

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Sampling wine out of the barrel.

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