With a straw yellow and gold color, the wine shows intriguing and intense floral aromas, with notes of citrus, peach, almonds and sweet grass. Quite full in the mouth, the wine has rich flavors with depth, balance and freshness.

Alberello trained (bush trained) vines are an average 20 years old, and have been planted with a southern exposure at 250 feet elevation, situated about one mile from the sea. To encourage aromatic depth and flavor complexity, grape yields are low: 3.75 tons/acre. In the spring, the vines are pruned to one bud per plant, and in June/July, a green harvest is performed to eliminate lesser grapes. Twenty days prior to harvest, the vines go through an additional cluster thinning, or a selection of the best grapes in the bunch.

Food pairing

Pairs well with seafood, delicately flavored first courses, white meats and grilled fish. This wine stands up well to spices, especially Asian.

Producer

Just over a mile from the sea on the southern tip of the island of Sicily, Antonio Moretti, owner of Tenuta Sette Ponti and Poggio al Lupo in Tuscany, along with his daughter, Monika, established Feudo Maccari in 2000. This 250-acre estate was assembled from numerous owners and more than 50 separate plots on the southerly hillsides near the town of Noto. Vines existed in some parcels, and others were planted to the native Nero d’Avola and other red grape varieties selected based on the intimate knowledge of Italy’s renowned enologist Carlo Ferrini. Cultivation and winemaking follow the demands of the harsh climate and the pursuit of quality. Yields are restricted, and the fruit is treated gently and given the temperature-controlled fermentation that results in the finest-quality Sicilian wines.