Norma Gastronomia Siciliana is one of our favorite restaurants, but because of the pandemic we had not been there in months. We were really missing it and decided to go. They have an outdoor sidewalk cafe area and a small garden in the back.
Monte Grazie Rosso 2011 The wine is made from 90% Tintore di Tramonti from very old ungrafted vines and 10% Piedirosso. The Tintore di Tramonti grows almost exclusively in the Monte Lattari Valley. The grape is harvested at the end of September, which makes it an early ripener for this area. This indigenous red grape variety belongs to the Tienturier family. Tienturier means dyed or stained in French. The flesh and the juice of these grapes are red in color. The anthocyanin pigments accumulate in the grape berry itself. The free run juice is therefore red.
This is a complex wine with earthly aromas, red fruit and a slight hint of black pepper and spice with good acidity that makes it a very good food wine. This wine has aging potential. I had the 2009 with the owner of the winery, Dr. Alfonso Arpino, on the Amalfi coast a few years and it may be the best wine he has made so far!
Barolo 2001 “Brunate” Marcarini made from 100% Nebbiolo from the Brunate cru zone, with a south, southwest exposure and the soil is classic calcareous clay with a high magnesium content. The vineyard is at 300 meters and the training system is freestanding espalier with guyot pruning. There are 4,000 vines per hectare and the harvest takes place in the middle of October. Fermentation is in stainless steel and concrete tanks for 5 /10 days. Selected yeasts are used. There is submerged cap Maceration that lasts up to 45 days. The wine is aged in 22HL to 45HL and which are 10 to 50 years old. Aging is for 24 months in oak and 6 months in steel and then 6 months in bottle before release. This was a classic Barolo showing just a touch of age with hints of black fruit, licorice, tar a touch of balsam and a note of tar.
For dessert, I had Affogato di Cafe, vanilla ice cream doused with hot espresso.