By Duane Pemberton
d’Alessandro, based in the Sicily area of Italy, is a relatively new winery that started in 2006 and is committed to producing high-quality wines at affordable prices, using the grapes of that region.
I’m sure a lot of folks haven’t heard of either the Catarratto or Inzolia grapes – frankly, I hadn’t either before this wine. The Inzolia is also a grape that’s primarily in Sicily and tends to express a bit more nuttiness to it – in the area of Tuscany, it’s also known as the Ansonica grape.
The Catarratto is primarily planted in Sicily and is easily the most widely-planted grape there.
- Region: Agrigento
- Grape variety: Catarratto 60%, Inzolia 40%
- Classification: Sicilia IGT
- Soil composition: Calcareous with a good percentage of clay and silt with a slight alkaline reaction
- Exposure: South/south-west
- Altitude: 250/300 m
- Average vineyard age: 16 years
- Average planting density: 4000-5000
- Planting system: Counter espalier
- Harvest period: Mid September
- Harvest method: Manual
- Malolactic fermentation: Not activated
- Maturation and ageing: 4 months in stainless steel tank followed by 2 months in bottle before release on market
- Alcohol level: 13%
- Serving temperature: 8-10 °C
- Price: $20
Nose: Beautiful floral notes with touches of honeysuckle, kiwi, chalk, red grapefruit, rose petals and elderberry flower.
Taste: An ultra-light white with very balanced adids and a finish that I really groove on. The floral notes come in a mosh-pit-like action across the palate and leave a crisp, clean finish that’s so good it will kick your ass if you don’t pair it with seafood. I enjoyed it with a pan-seared Snapper, topped with a lemon-butter-caper sauce. It would also go well with rock-shrimp, tuna and ceviche.