was a little 'buzzing around the bottles Nino Barraco but I wanted to set it right and it's off out in the olfactory, gustatory .
Nino admit that I had never heard of before last August.
In August, in fact, with the car loaded as an immigrant, I'm back after eight years of absence in Sicily.
Stabilizzatomi and having re-established relations with neighbors, I began to look for wine (which was not the White Raven) with which enliven the dinner, given the renewed abundance of fish in the sea in front, looks succulent.
Nino appeared while surfing through the web link in Ciccio Sultan.
Stored label, one of the best around, I found that watching me from the shelves of a wine shop in Modica the "Vini d'Autore".
few bottles in timid expectation.
not remember what I picked up the first time, I think the Catarratto.
I was not ready.
I loved it.
Peppe the gypsy On the other hand, Enzo drought (sepia) Catania and returned with swordfish, cod, sole, shrimp and other fish species for me totally unknown.
A Modica bought tons of fresh pasta stuffed by a young chef and restaurateur.
A Modica bought tons of chess.
course, ate, drank, but so-so.
Not bad brut Scamacca del Murgo based Nerello Mascalese.
Until towards the end of vacation I bought Zibibbo dry-Nino.
Cricket had finished.
I began to appreciate Ninuzzo.
arrived in Turin I bought a little '.
A little 'I gave them (the usual careless generosity).
During the Salone del Gusto Nino has been with author Arianna Occhipinti and girls of Burgundy a beautifull evening with its wines.
Nino is nice people "Sicilian" a mix of candid friendliness, humor, generosity and drifts in intimate salsa Pirandello.
Its Cricket is a bit 'as his island: bitter sweet.
Grillo IGT Sicilia 2008 Anthony Barraco, 14.5% Vol in that product Contrada Fontanelle in Marsala (TP).
orange in color, dense in the glass, hydrocarbon and sweet notes of ripe melon and citrus, intense, then suddenly I seemed to feel the perfume of wheat, flour, maybe a touch of the Ionian sea, intense wine and very long.
Important, glycerine and full-bodied flavor and diluted by residual acidity.
A tannic and full that still needs to evolve to integrate the residual sugar (I read somewhere 8g / l).
I can not get out of my mind some Alsatian wines fats, hydrocarbon / mineral, with a veil sugar.
Young would say, probably very young.
If I were on the sea front in the Pisciotto Sampieri (RG) The combinations of swordfish "puffin 'on fire carob and onions stewed Giarratana.
In Turin, try a Roquefort artisanale but with melancholy.
Aridity the cellar:
vineyard on clay mixed with sand outcropping.
Winemaking in red with the maceration of 4 / 5 days, pressing, spontaneous fermentation with wild yeasts in the cellar blend of stainless steel without temperature control.
Serving temperature 14 ° C.
Aged in stainless steel and bottle until June to November.
Nino will be a source of wine live.
A Enoteca Torino Burgundy at about € 16.00.
Nino will be a source of wine live.
A Enoteca Torino Burgundy at about € 16.00.
Bonne degustation.
Louis
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| Nino Barraco chez Burgundy |
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