Saia
2016
Antonio Moretti a acquis sa renommée grâce à ses supers vins toscans Crognolo et Oreno, qui sont très recherchés. Lui et sa fille Monika ont triomphé au cours du processus ardu entourant les négociations menées avec de nombreux petits propriétaires terriens dans la région de Noto, en Sicile, pour acheter leurs vignobles. Feudo Maccari, le domaine qu’ils ont assemblé, est situé juste à l'extérieur du village de Paccino et il s’étend sur 101 hectares. Au moment de...
A more subtle Saia than in the past with freshly picked mulberries, elderberries, tobacco, cedar and resin. Full-bodied and very tight on the palate with polished tannins and a long finish. The combination of dark fruit and minerals is irresistible.
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Beautiful aromas of tile, spice, fresh Mediterranean herbs and oyster shell. Full body, firm and silky tannins and a polished and caressing finish. Lovely length and texture. One of the best ever from here.
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A Sicilian red with tension and structure. Blackberry, walnut and violet aromas and flavors with hints of sandalwood. Full body, firm tannins and a long, flavorful finish. Impressive now but better in a year or two. Serious. Big improvement in quality.
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A big and rich red with plum and berry character. Lots of blueberries, too. Full and velvety. Flavorful finish. Polished yet flavorful nero d'avola. Drink now but better in two years or so.
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Wonderful aromas of dried cherry, mineral, chestnut and smoke follow through to a full body with velvety tannins and a long finish. Nutty and fruity. Hints of milk chocolate too. Delicious wine. Best Saia ever.
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Sweet and sour-cherry with walnut and toasted-oak aromas that follow through to a full body with juicy fruit and chewy tannin on the palate. Savory. Smoky meat at the end with lovely fruit.
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A wine with tension and form that delivers plenty of spicy, ripe and juicy fruit. Plums and cherries. Full body, with firm tannins and a savory finish. Very pretty. Best ever from here.
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Fruit ulle from bush-trained vines growing in the volcanic soils of Sicily's torrid southeastern corner form the basis of this rich nero d'Avola. A year in French oak barriques imparted subtle spice and velvety tannins, but it's the wine's taut acidity that drives the flavours of black raspberry and licorice.
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Wine of the Day - Aug 21, 2012 A dark Nero, packed with layers of baking spice, plum skin, fig paste and maduro tobacco. A modern style, with a long aftertaste of spice and berries. Drink now through 2014.
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Another wine made in the Noto area in the south of the island. Dark very bright crimson. Liquorice and density. Attention-grabbing. This smells much older than two years old, oddly. Dry tannins on the end. I should imagine yields were very low - perhaps slightly too low? Very dried fruit character. Drink 2015-2020