Bouquet: intense, fruity and distinct.
Taste: full, round. Soft and well presented tannins.
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CINGHIALE RATING 3.8 Deep purple red. Good cabernet character-especially strong vegetative similar to Cabernet Franc. Lots of coffee and tobacoo box. Really well done. Well structured and mouth feel. Some sweetness and spicyness and overall genuine cabernet taste and aftertaste. Surprise all of us that this wine was from Sicily-showed no heat at all. Excellent value for the price.
Wine maker notes
I have always given great importance to Cabernet Sauvignon grapes, and this bottle was created only after careful selection. It is part of the Schietto range, which are single varietals, so it is 100% Cabernet. We produce 12,000 bottles of it.
The first bottle was produced in 1997, after a period spent in France during the harvest.
I met someone at the Vinexpo in Bordeaux, who later became a dear friend, to whom I volunteered my services so I could have an experience of the harvest: I still remember, to my initial surprise, that I was immediately invited to the following harvest and, what is more, as a guest in his house. I thanked him and pointed out that I would only go on the condition of actively participating in the wine making. He answered just with a smile, so since my harvest was suspended in September due to excessive rain, I set off and suddenly found myself on the concrete tanks, lying with a tube in my hand pumping the wine over the cap.
Between one pumpover and another I tied to learn as much as possible, with me on the tanks and Thierry, my friend, underneath, sharing his impressions on grapes, how to process them and winemaking techniques with me.
Every day at breakfast, the whole family gathered around a table to taste the new tanks and comment on developments, and there I realised that wine making is really much more than simply turning grapes into wine.
Returning home, after the rain I still had some more Cabernet to harvest, so what better opportunity to try out what I did in France? I won’t tell you the techniques, but the bottle of ’97, my first experience, earned 90 points in Wine Spectator magazine two years later and I publicly thanked my friend Thierry on the back label.
This is the story of my Cabernet Sauvignon.
Roast meat and cheese.
By telling the story of this land and how the first bottle of Spadafora was produced - imagining that this is not a site but a book - I have already given you an idea of the philosophy with which we take care of our vines and wine production every day.
For me it is essential that we only use grapes we have grown ourselves, but I know this is nothing exceptional, since many already doing the same. An equally determining factor is where the grapes are grown, but I understand that also this makes no difference, since there are many other places suitable for growing grapes. What I find strange is that we have succeeded, we alone, to produce something people like, and this is why I consider Virzi a special place.
Let me give you an example: If I produced grapes in Burgundy, close to the best producer, in the best area of Burgundy, you would assume that my wine would be good; but in Virzi, where they produced wine that was sold in casks and then loaded onto trucks and where grapes were sold to cooperative wineries for forty years, we produced a wine in 1993 made with our own hands. And from then on, after each harvest or after each bottling, it seemed that I was witnessing a small miracle.