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2019 Cerasuolo di Vittoria
PortelliI’m not sure that “yummo!” is an official tasting note, but that’s what I texted to a colleague, with a snap of this wine’s label. The 2019 is a bright and energetic vintage, velvety and fresh, and I quite enjoyed drinking it on its own. The blend of Frappato (a grape known for tasting of wild strawberry) and Calabrese (which has an earthier profile) is a perfect marriage, balanced and complete. I wanted for nothing while I had a glass of this in my hand . . . you might say I found peace in it.
—Jane Augustine
Wine Type: | red |
Vintage: | 2019 |
Bottle Size: | 750mL |
Blend: | 70% Calabrese, 30% Frappato |
Country: | Italy |
Region: | Sicily |
Producer: | Portelli |
Winemaker: | Salvatore and Alessandro Portelli |
Vineyard: | 5.5 ha |
Soil: | Clay, limestone |
Farming: | Organic (certified) |
Alcohol: | 13% |
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About The Producer
Portelli
In the southeastern corner of Sicily, west of Modica and Ragusa, the town of Vittoria is the home of Sicily's sole DOCG (Italy's strictest form of wine certification), known as Cersuolo di Vittoria. Cerasuolo is an enlightened blend of Frappato and Nero d'Avola, and the two grapes when blended melt into each other in a harmonious symphony of flavor and texture. I fell in love with the wine and its medium-bodied, sensual, seductive personality. Then I discovered the Portelli family, Salvatore and his son Alessandro, and have been duly impressed with their mastery of these fine examples of southern Sicilian charm. Their wines are fresh, and joyful to drink, all while being faithful representatives of their native land. Welcome to a new KLWM standard.
About The Region
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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Where the newsletter started
Where the newsletter started
Every three or four months I would send my clients a cheaply made list of my inventory, but it began to dawn on me that business did not pick up afterwards. It occurred to me that my clientele might not know what Château Grillet is, either. One month in 1974 I had an especially esoteric collection of wines arriving, so I decided to put a short explanation about each wine into my price list, to try and let my clients know what to expect when they uncorked a bottle. The day after I mailed that brochure, people showed up at the shop, and that is how these little propaganda pieces for fine wine were born.—Kermit Lynch