Recently I posted on Facebook pictures of wine and foods I had at Gattopardo with Tony Di Dio of Tony Di Dio Selections. The response to the posting was so positive that I decided to do a blog about that lunch.
Etna Bianco “Alta Mora” DOC 2016 Cusumano (Sicily) made from 100% Carricante from 6 hectares of vines at 600 meters, the training system is espalier. The average age of the vines is 15 years.Production area is: Milo, Praino contrada, side and Castiglione di Sicily in the Verzella contrada.
Light pneumatic pressing takes place followed by static decanting and racking. Fermentation temperature controlled stainless steel tanks at 18/20 degrees C. Then the wine remains on the lees in stainless steel tanks for 4 months and successive fining in bottle. This wine has hints of citrus fruit, honey and a touch of almonds in the aftertaste.
Carricante is one of my favorite Sicilian white grapes.
Vermentino Di Maremma Toscana “Balbino” DOC 2016 Terenzi made from 100% Vermentino. The soil is rich in limestone, the training system is guyot and there are 5,000 plants per hectare. Their harvest is in the middle of September. There is a soft pressing of the grapes with a pneumatic press. Fermentation is in stainless steel tanks at a controlled temperature without the skins for 12 days. Malolactic fermentation does not take place. The wine remains in stainless steel tanks until it is bottled.
The wine has hints of citrus fruit, floral notes and a touch of herbs.
With it, we enjoyed fried artichokes with prosciutto di Parma.
Chardonnay “Felesia” d’Amico (Umbria) made from 100% Chardonnay. The vineyards are at 450 meters. The wine is aged for 10 months in first, second and third passage French oak barrels and another 5 months in bottle before release. The wine has hints of almonds, honey, butter and vanilla.
We enjoyed mozzarella “in carrozza,” water buffalo milk mozzarella coated with crumbs and served with a light anchovy sauce.
Etna Rosso “Alta Mora” DOC 2015 Cusumano made from 100% Nerello Mascalese from Castiglione di Sicily, in the contradas of Verzella, Pietramarina, Feudo di Mezzo and Solicchiata. The vineyard is 12 hectares at 600/800 meters, the training system is free standing espalier and the average age of the vines is 20 years.
Manual harvest. There is a light pressing and destemming, maceration at 28 degrees C for 12 days. Malolactic fermentation takes place in stainless steel tanks and successive fining in 25 hl barrels. This is a fruity aromatic red wine with hints of red fruit, currants and raspberries. It is an easy drinking wine.
Grilled octopus with oven baked fingerling potatoes
Linguette with Manila Clams and Cherry Tomatoes was thin spaghetti with briny fresh clams and sweet tomatoes.
Sangiovese Morellino di Scansano Riserva 2014 DOCG Terenzi (Tuscany) made from 100% Sangiovese. The soil is deep with coarse sand and clay, stony and well drained. Training system is cordon spur and there are 5,000 vines per hectare. Harvest is at the end of September. There is destemming and partial rupture of the grapes and then a pneumatic press is used. Fermentation lasts for 15 days in temperature controlled stainless steel tanks. Maceration is on the skins during alcoholic fermentation. Malolactic fermentation occurs spontaneously in stainless steel tanks. The wine is aged for 12 months in tonneaux and large Slavonian oak casks and in bottle for 6 months before release. This is a full bodied, well balanced wine with hints of red berries, cloves, spice and black pepper.
Paccheri pasta with Genovese sauce. A classic Neapolitan dish, it consists of large pasta tubes in a long cooked onion sauce.
Charles Scicolone on Wine 