Varietal: Nero d’Avola
Taste: This Sicilian Rosso unveils an alluring bouquet of ripe cherries and succulent berries, subtly underscored by hints of spice and earth. On the palate, its bright acidity intertwines gracefully with elegant fruit nuances, resulting in a translucent red wine of remarkable complexity.
Pairing: For those seeking the ideal pairing, this wine complements many dishes. Whether it's the hearty layers of a Lasagna (meat or vegetarian), the rich textures of Veal or Eggplant Parmesan, the classic flavors of Pasta Bolognese, the comforting embrace of Spaghetti and Meatballs, or the simple pleasure of a well-made Pizza (see below)– the 2021 Mary Taylor Sicilia Rosso is the ideal companion.
Sicilian Stuffed Pizza With Ricotta and Arugula
By David Tanis
About. Deep in the heart of Sicily, Italy, a gem emerges from the lush vineyards - the Mary Taylor Sicilia Rosso AnnaMaria Sala. Made primarily from the renowned Nero d'Avola varietal, it's a bottle that carries the whispers of the island's history and the promise of its present.
The first thing one notices about the 2021 Mary Taylor Sicilia Rosso is its inviting aroma. Luscious red fruit notes of ripe cherries and succulent berries beckon the palate, enhanced with spice and earthy undertones. Each sip unveils flavors that harmonize seamlessly, a satisfying finish that lingers and urges you for just one more taste.
This exceptional wine originates in the Contrada San Nicola vineyard, situated just outside the village of Mazara del Vallo in western Sicily. Here, amidst the sun-kissed fields, the Sala sisters oversee the cultivation of Nero d'Avola vines, aged just 15 years on average. But age, in this case, is but a number. The resulting wine is remarkably complex. This offering stands out where many Nero d'Avola wines lean heavily into their dense and fruity profiles. The combined efforts of the Sala sisters and the distinct terroir bring forth a translucent red wine with bright acidity, palpable tension, and gracefully poised fruit. This wine promises to be a delightful revelation for those with a penchant for Burgundy.
A nod to its lineage, the winery, named "Tenuta Gorghi Tondi" in 2006, is deeply rooted in the past. Purchased in the early 1900s by Signora Dora, the great-grandmother of Annamaria and Clara Sala, its 130 hectares represent a slice of paradise. The winery mirrors the land's profound commitment to sustainability and is located adjacent to three rounded lakes known as "Gorghi Tondi" – a protected WWF site and bird sanctuary. Nestled inside a traditional "baglio," the cellar's design is in harmony with the vineyards and the natural world. Eschewing synthetic chemicals and GMOs, the winery adheres to the stringent standards of organic agriculture.
Historians trace the Nero d'Avola grape's journey back to when the Greeks introduced it in the 8th century BC. Its choice of dwelling is no accident. The clayey soil, ideal for dark grape varieties, lends its wines a robust structure. The proximity to the sea graces the grapes with cooling breezes and instills a saline minerality in the wine. After manual harvesting in September's second and third weeks, the grapes undergo fermentation in stainless steel tanks. A two-week minimum maceration follows before the wine ages on the lees for an additional 3-4 months.