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2021 Terre Siciliane Nerello Mascalese “Lato Sud”

Grottafumata
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Nerello Mascalese is as capable of producing robust, tannic wines as it is able to give delicate reds of great elegance. This Nerello from Grottafumata, on the southern face of Etna, falls in the latter camp, with low alcohol and vivid flavors of red fruit. The hints of cracked pepper, smoke, and sour cherry come into perfect focus with a nice chill, making this vibrant red the ideal substitute for a cru Beaujolais when you’re leaning more Italian.

Anthony Lynch

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Technical Information
Wine Type: red
Vintage: 2021
Bottle Size: 750mL
Blend: 90% Nerello Mascalese, 10% Nerello Cappuccio
Appellation: IGT Terre Siciliane
Country: Italy
Region: Sicily
Producer: Grottafumata
Winemaker: Mauro Cutuli, Mariangela Prestifilippo
Vineyard: 1.4 ha total, 40-100 years
Soil: Volcanic
Aging: Aged 9 months in stainless steel
Farming: Organic (practicing)
Alcohol: 13%

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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

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