From the Agrigento area of southern Sicily, this blend of Nero d’Avola and Syrah offers dark concentration, plush berry flavors, spice, leather and crushed black pepper. It ends on bittersweet notes of spice and prune.
— M.L.
(4/1/2012)
D’Alessandro’s plump Syrah is a bold and generous red wine, with richly layered aromas of cherry, blackberry, rum cake, bacon fat and toasted nut. Pair this wine with abbacchio arrosto (roast lamb).
— M.L.
(4/1/2012)
This Nero d’Avola from the Agrigento area of southern Sicily opens with spicy nuances of cumin, clove and nutmeg, followed by plush red-fruit and dusty mineral endnotes. The palate is polished, bright and finely textured.
— M.L.
(3/1/2013)
An oak-aged blend of Nero d’Avola and Syrah, this wine shows warm, earthy notes of tobacco, leather, dark fruit and cured meat. The wine would be perfect alongside hearty bean soup or chili con carne.
— M.L.
(4/1/2012)
Grillo is a popular white variety planted in many areas of Sicily and once used as a blending component in Marsala. This expression is fresh, clean and marked by bright citrus endnotes.
— M.L.
(4/1/2012)
Here’s a simple, straightforward Nero d’Avola from a relatively new estate located just steps away from the temples of Agrigento. The wine’s aromas include sun-ripened fruit and cured meat.
— M.L.
(4/1/2012)
Inzolia is a fantastic partner to raw tuna, shrimp or ceviche. This example is simple and clean, with bright citrus, peach, lime and white flower.
— M.L.
(4/1/2012)
This Sicilian Inzolia releases fresh aromas of citrus, sage, passion fruit, pear and apple. The wine feels fresh, zippy and clean overall.
— M.L.
(4/1/2012)