digiovanna

Just another WordPress.com site

Vendemmia 2017 Cantina Di Giovanna

This vintage in Sicily will at the end be noted for it’s hot temperatures and rich wines although until mid- July it seemed a quite cool vintage, although dry;  boasting low yields and healthy grapes.  Late July arrived the heat wave that continued through August, without a drop of rain.  Harvest began around 3 weeks earlier for most and was noted for quite low yields in comparison to the 2015 and 2016 vintages.   Look for richness and lots of flavor with 2017 wines from Sicily, what you expect anyway from the island of sun!

 

Advertisements

90 point scores from the International blind tasting competition Gilbert & Gaillard

Recent awards from the international blind tasting panel Gilbert & Gaillard who gave 90 points to Di Giovanna Vurria Grillo 2016 and Vurria Nero d’Avola 2015.

Vurria Grillo 2016:   The pure expression of high-altitude Grillo, planted on limestone rich soils from small plots in Contessa Entellina has unique notes of wild fennel, lemon peel, white peach and notes of pineapple.  It finishes with a distinct freshness and minerality; an almost savory quality.  We love pairing this wine with light summer fair, like Sicilian salads.  It also is an excellent match for white fish, fried calamari and frutti di mare dishes like squid and octopus.

Vurria Nero d’Avola 2015:  The Vurria Nero d’Avola comes from older vineyards planted in the zone of Contessa Entellina where the soil is mixed clay, calcareous and tufo (volcanic soil).  The wine offers an expressive bouquet bursting with notes of plum, prunes, black cherry, wild berry and hint of sage and spice.  It is plush and silky on the palate, elegant and fresh.  We love pairing our Nero d’Avola with grilled meats like sausage and lamb.  It is a perfect summer BBQ wine!

Introducing Vurria..

Vurria.. is Sicilian for ‘I would like’, in Italian ‘vorrei’ and is the new name for our line of indigenous Sicilian wines Grillo, Nero d’Avola and Nerello Mascalese.

The wines are the same as you know and love we’ve just added a unique name to make them even more Sicilian!

We hope you love the new vintages and experience Sicily in all of it’s flavor and richness with each glass.

New technical sheets are available on our website

http://www.di-giovanna.com

 

#Grillo #Nerod’Avola #NerelloMascalese #SicilianWine #ItalianWine #OrganicWine

Cronache di Gusto Vino della settimana

Vino della settimana – Vurria 2014 Nero d’Avola di Di Giovanna

on 04 Febbraio 2017. Pubblicato in Il vino della settimana

di Gianni Paternò

Torniamo in una zona della Sicilia che merita un viaggio: per l’abitato di Sambuca di Sicilia, borgo più bello d’Italia; per la natura: parco, riserva, demanio forestale; per il panorama: il lago Arancio; per l’agricoltura: una campagna fertile principalmente dedita alla viticoltura dove insistono numerose aziende vinicole.

Una di queste appartiene da molte generazioni alla famiglia Di Giovanna: papà siculo, mamma tedesca e figli Günther e Klaus che coniugano i nomi tedeschi all’italianità della loro vita. Sono proprio loro che ormai si occupano dei 56 ettari di vigne, 14 di uliveti ed il resto fino a 100 di seminativi.
(Klaus e Gunther Di Giovanna)

La campagna è suddivisa nei territori di Contessa Entellina e Sambuca separati dal massiccio della Riserva Naturale di Monte Genuardo, e visto che siamo al cospetto di un territorio salvaguardato, tutta l’azienda è in biologico addirittura dal 1997. I vigneti sono il risultato di ricerca e sperimentazione iniziata negli anni ’80, basate sulle caratteristiche pedoclimatiche, sulle varietà e sui cloni da impiantare.

Oggi nei terreni adatti abbiamo Chardonnay, Merlot, Cabernet, Syrah nonchè altrettanto Grillo, Nero d’Avola e Nerello Mascalese. Oltre alla coltivazione biologica la cura nel vigneto comprende attente potature verdi e drastici diradamenti dei grappoli per limitare la produzione migliorandone la qualità, vigneti da 400 a 800 metri sul livello del mare anche all’interno della Riserva Naturale Monte Genuardo.
La produzione confezionata si aggira sulle 250.000 bottiglie che quasi per l’80% vanno all’estero; stranamente, pur ricadendo i vigneti in 3 Doc (Sicilia, Contessa Entellina e Sambuca di Sicilia), i Di Giovanna preferiscono non essere assillati dalle lungaggini e complicazioni burocratiche, anche perchè il vino lo vendono lo stesso.

 

(Un grappolo di Nero d’Avola)

Klaus oltre la cantina segue i mercati di lingua tedesca, Günther, collaborato dalla moglie americana Melissa che si occupa del marketing, quelli di lingua inglese nonchè la campagna. L’enologo aziendale è Gianfranco Zito con la consulenza di Christophe Ollivier del gruppo Denis Dubourdieu.

Delle 10 etichette ci occupiamo del Vurrìa Nero d’Avola, esistono anche Vurrìa Nerello Mascalese e Grillo. La raccolta avviene ad uve perfettamente mature, macerazione per 21 giorni, fermentazione con lieviti selezionati, a temperature sostenute 28-30°. Il Nero d’Avola che sarà confezionato è solamente il primo fiore della spremitura, il resto diventa sfuso. Il vino per il 50% affina in barrique di 1° e 2° passaggio tostate mediamente e di una precisa marca francese; dopo 6 mesi si assembla con un ulteriore riposo fino a 3 mesi in acciaio, chiarifica a -4°, filtrazione grossolana e alcuni mesi in bottiglia. I solfiti aggiunti sono così pochi che alla fine se ne trovano 35 milligrammi per litro.

 

Nel calice il colore è classicamente rubino. Un naso non molto intenso bensì spiccatamente fine con note di ciliegia, prugna, mirtillo, qualcosa di erbaceo, pepe nero, liquirizia e tabacco; interessante e tipico. Al palato non è impegnativo ma di ottima e succulenta beva, un morbido bell’equilibrio acido-tannico in un insieme armonioso, di buona struttura e freschezza iniziale che poi viene accompagnata da una sensazione alcolica non eccessiva, finale sottilmente amarognolo. Vino che a tavola dà grande soddisfazione.

È di facile abbinamento, da primi a base di pomodoro a carni varie, da un risotto con i funghi a formaggi di media stagionatura, capace di non aggredire un pesce all’acqua pazza. Sono 20.000 bottiglie che allo scaffale si trovano a 14 euro.

 

Rubrica a cura di Salvo Giusino

Di Giovanna s.r.l.
Contrada San Giacomo
92017 Sambuca di Sicilia (AG)
tel. 0925 1955675
info@di-giovanna.com
http://www.di-giovanna.com

‘A TRULY GLOBAL NERO D’AVOLA’

NeroD'AvolaPic

 

 

 


‘LA STAMPA’  PAGE 22.  29 MAY, 2014

-by Paolo Massobrio

“There is an international air in this winery in ‘Alto Belice not only because over 80% of their production is exported internationally but for the presence of Aurelio Di Giovanna’s German wife (great-grandson of Cristoforo that  in the 1860’s founded the winery) and of Melissa Sack, American from Philadelphia (wife of one of the sons Gunther) that together with his brother Klaus are the ‘beating heart’ of the winery.  Then, alongside enologist Gianfranco Zito, one isn’t surprised by French colleague Denis Dubourdie, a ‘great’ in enology, who also consults in Italy.

The search for quality began 30 years earlier with a study of the microclimate and soil composition of the property.  In two diverse vineyard zones (56 hectares for 250,000 bottles) in  the  mountains of the Nature Reserve of Monte Genuardo  and on the other side of Santa Maria del Bosco in Contessa Entellina: in the Sambuca di Sicilia vineyard rows are some of the highest altitude vineyards on the island at 800 meters above sea level.  Since 1997 all of the property is certified organic and managed organically.

Now, tasting their entire range of wines, I was ‘conquered’ by the Nero d’Avola 2012: ruby color, notes of blueberry and spice followed by warmth and an elegant mouth-feel.  Here is the great Nero d’Avola of my memories! 

From the same grapes an excellent Rosato, then turning back to the reds ‘suprising’ is the ‘Helios’ Rosso 2012, blend of later harvest Nero d’Avola (70%) and Syrah (30%) aged in new barrique for 9 months.  Tasting also the white version ‘Helios’ Bianco, it has tropical notes and a very persistent finish.  In this wine the grapes are Grillo (60%) and Sauvignon Blanc (40%).  Next, pure Grillo with perfume of fennel, white peach, mineral and fresh.  Then the ‘Gerbino’ Bianco from Chardonnay (70%), Grillo (25%) and Viognier (5%), aged on the fine lees for 6 months with batonnage with notes of banana, citrus, savory impact on the finish with full acidity.  Also this is a superb wine.

BRAVISSIMI!!”

 

 

 

Di Giovanna red wines come into the spotlight!

After years of recognition and press as one of the TOP Southern Italian producers of white and rose wine, Di Giovanna is beginning 2014 with outstanding press for their red wines!  Following a recent review from JamesSuckling with 90 points for the 2010 HELIOS Rosso (the new blend of Nero d’Avola & Syrah)  MUNDUS VINI announces a GOLD MEDAL awarded to the recently released 2012 NERELLO MASCALESE!

Image

“Only 118 wines were awarded gold medals at  the 5th International Organic Wine Award MUNDUS VINI Biofach 2014.  More than 50 jury members from 15 countries were guests in Neustadt on 10th december 2013 and professionally sampled the Nerello Mascalese, which they awarded with a medal for its exceptional quality.”

The 2012 Di Giovanna Nerello Mascalese is now available in most major markets.

Please visit the website for more press and awards http://www.di-giovanna.com

Di Giovanna Helios Rosso: “REAL SICILIAN WINE HERE”!

Image

Il Golosario 2014

Di Giovanna Helios Rosso Sicilian red wine featured in the new guide ‘il Golosario’ Guide to the best artisanal products of Italy!

From the press (pneumatic) Rosato 2013

2013 was a fantastic vintage for Rosato where the results will be a lighter, fruitier and very drinkable expression from Nero d’Avola & Nerello Mascalese.

This slideshow requires JavaScript.

The grapes for our 2 Rosato’s were made with a selection of fruit from the Fiuminello & San Giacomo vineyard at around 700 meters above sea level, with limestone rich soils.  The organic grapes from this protected nature reserve make a beautiful and fresh rosato, full of aromas and intense minerality.  The grapes are hand-picked, de-stemmed and enter the wine cellar through a stainless steel tube where they are brought to a low temperature.  The grapes and juice then quickly make their way into the press where the the juice is gently extracted for a few hours, achieving the perfect extraction of free run juice, color.    Here is information on pressing if you care to read more http://en.wikipedia.org/wiki/Pressing_(wine)  From here the beautifully colored juice goes into a stainless steel tank for fermentation.  It is treated like a white wine but made from a red grape.

Rosato is the perfect compromise for white and red wine drinkers, can quickly end any argument and is one of the most versatile wines for food.  The 2013 Rosato’s from Di Giovanna will be bottled in January and available early March 2014.

Gerbino Rosato di Nero d’Avola 2013:  Production 10,000 bottles

Gerbino Rosato di Nerello Mascalese 2013:  Production  8,000 bottles

please email us for more information info@di-giovanna.com

History of the wine press http://en.wikipedia.org/wiki/History_of_the_wine_press

NEW RELEASES: Bottling the first wines of the 2012 vintage

We are excited to announce our new releases, just in time for the Spring and to share some new photos from the bottling line.

Freshly bottled at the Di Giovanna winery and ready for enjoyment are:

GERBINO BIANCO, GERBINO CHARDONNAY, GRILLO, ROSATO di NERO d’AVOLA & ROSATO di NERELLO MASCALESE, IGP TERRE SICILIANE.

We had perfect polyphenolic ripeness (perfectly mature grapes!) thanks to extensive defogliating and an ‘Indian summer’ in 2012 that has given us wines with more depth of fruit and round LUSCIOUSNESS! 

1. Sweet and pleasant to taste or smell: a luscious melon. See Synonyms at delicious.
2. Having strong sensual or sexual appeal; seductive.
3. Richly appealing to the senses or the mind: a luscious, vivid description.

This slideshow requires JavaScript.

The Rosato di Nerello Mascalese & Rosato di Nero d’Avola 2012 were both made entirely in our press (this is the highest quality method for making Rose wine).  A gentle pressing of the grapes extracts fruitiness and flavor yet not any bitterness or tannins.  We achieved more elegance and balance with the 2012 Rosato’s than ever before.

We hope you enjoy the beginning of a memorable vintage at DI GIOVANNA.

Certified Organic Wine, made in Sicily.

…don’t forget to check out our new website http://www.di-giovanna.com