January 2019 Castello Solicchiata IGP 2013
Origin: Castello Solicchiata – Sicily, Italy
Wine: Castello Solicchiata
Grape: Cabernet Franc 80% Cabernet Sauvignon 10% Merlot 10%
Colour: Intense ruby red with garnet reflections
Notes: Very intense and aromatic with scents of dark fruit, cherries, exotic spices, vanilla, liquorice, chocolate, strong mocha, almonds
Alcohol: 15% vol.
State of evolution: Becoming ready to drink. It will improve and keep over the next 20 years and more. Recommended temperature 18°- 20°C
Food pairing: Grilled and roast lamb with garlic and rosemary. Roast beef, veal and venison. Steak pies. Beef daubes, ox cheek and other stews cooked in red wine. Hard British cheeses such as Cheshire and red Leicester
In stock (can be backordered)
For January I propose a “Super Sicilian” produced by Bordeaux blends and prized in international competitions including the London exposition of 1888.
The wine “Castello Solicchiata” is to be remembered as the first Bordeaux blend in Italy vinified with the french method. In 1855 the baron Felice Spitaleri of Muglia planted Bordeaux grape varieties: Cabernet Franc, Merlot, Cabernet Sauvignon, in his feud called “Solicchiata”, on the Etna black volcanic sand soil and on dry stone walls terraces 800-1000 meters above sea level.
I met the current Barone Arnaldo Spitaleri of Muglia at Prowein last year and was inspired by his knowledge and the passion that he invested in perpetuating this inspiring legacy.
This wine is made of 80% Cabernet Franc, 10% Cabernet sauvignon and 10% of Merlot. On the nose is very intense and aromatic with scents of dark fruit, cherries, exotic spices, vanilla, liquorice, chocolate, strong mocha, almonds. On the mouth black ripe juicy fruit, black currant, raspberry, cherry, coffee, mocha, dried balsamic herbs, cedar notes. Very intense, long lingering, and of outstanding quality.
This wine is becoming ready to drink now, however I would recommend that this be bought with the intention of ageing in a suitable place for one year or longer, to benefit from the evolution in bottle of this great wine which is perfect for special occasions.
Pair it with grilled and roast lamb with garlic and rosemary. Roast beef, veal and venison. Steak pies. Beef daubes, ox cheek and other stews cooked in red wine. Hard British cheeses such as Cheshire and red Leicester
We have secured a limited amount of the 2013 vintage for delivery in the UK in March-April 2019. Please order now and we will deliver as soon as it reaches the UK
Edoardo Cavallo | Sommelier