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lolik2007trebbianodisiciliaigtguccionemonrealepalermo

beginning of my career as a blogger (I a baby), I do not know whether to love or what other feelings, too, Gabriele Ferrari blogger "Today drink," made me the object of his constant and intelligent acquaintances accompanied by comments (practically the only ones).

After the post on Maqui . Great success. Since then I can live with memories.

understood my penchant for the Trinacria.

He sent me a "straight" on the white farm Guccione of Monreale (PA).

Curious like a monkey.

I are armed with patience and have sought ways to get them.

Thanks to the damn web I purchased a small selection of their wines.

few nights ago at a time of excesses I opened it, just at the end of the day from lack Show me that Gianna Terrana should know, because then wrote: "... After the delivery is very important that the wine, however, rest 2 / 3 days before serving.

The whites should be served at a temperature of 10/12 degrees (pardon the smells in the fridge) ... "

I, I had my way, would open them in front of the courier, the hallway of the house tearing the packaging with the cutter.

Lolik 2007 Trebbiano IGT Sicily farm Guccione in that of Monreale (PA).

Back Sicily in my destiny and comes back with a refreshing if not chilly gusts.

Sbarello bad when I read posts raving about Sicilian wines and cooked stews and doped with sciardò cab.

Some say also that they are good.

And to think that to avoid to jam the vineyards are in the north, defoliation (to avoid losing focus too much sugar and acidity).

When there are local varieties accustomed to hell.

When there are tenants who with firm but gentle hand will turn the juice.

not remember what I was eating out menotredici or not there were fourteen that have fallen due to wind menosedici polar Lolik.

Hydrocarbons and mint and thyme scents Limonino.

Freshness.

Aromas ever so hard in a vertical sicilian wine.

Body fruity, almond, degreasing and kind.

gold.

Good said.

Friuli seems someone said.

I drank it all.

not do without it in your cellar.

Messrs. Guccione in Sicily when I return pass from you, you are trembling list.

Aridity the cellar:

biodynamic vineyard, we proceed to mass selection in the field to compensate for the failed areas.

Harvest Manual.

fermentation in wooden casks in the cellar with indigenous yeasts.

Malolactic performed spontaneously.

They will be at the source of the wine live and what do you expect?

Bought on source of wine € 9.00 to

Good Tasting

Louis