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Tomorrow from 5:00 - 7:00PM Stop in to taste a few wines from Puglia and Sicily that will be perfect for your family dinner this Easter Sunday or just for because you want splurge on some superb authentic Italian juice!
Enjoy a 10% discount on these wines tomorrow
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2014 Biocantina Giannattasio Bombino Bianco
Puglia, Italy
$18 bottle
Bombino Bianco is the white wine treasure of the Puglia region in Italy. It’s a treasure because it’s one of the few native white grapes in the region. The Pugliese region is the “heel” of the “Italian Boot.” This Bombino Bianco by Biocantina Giannattasio is a certified organic white wine. The Giannattasio family has been growing Bomino Bianco grapes for decades. MariaElena Giannattasio with her two siblings inherited the land from their mother and carried on the tradition of authentic Pugliese wine made with 100% pure Bombino Bianco grapes from a small vineyard. The location of the vineyard is positioned in a perfect place to allow sun exposure from both the North and South which allows the grapes to reach complete maturity. The aroma permeates a refreshing zest and stoned fruit. The first touch to the mouth is welcoming and soft. The texture is buttery and polished, indicating a wine that is both translucent and pure. This wine has body and medium weight to it. On the mid palate, it emits a savory quality. The finish is long and concentrated for a dry white wine. Lemon juice lingers and fades as white peach notes escalate. The climax is reached with a vibrant minerality. The nuances of this single varietal wine reveal a subtle complexity that makes it both an authentic Pugliese wine and a work of art.
Bombino Bianco is easy to pair food with. In particular, finger foods, appetizers, fried calamari, shrimp, clams, white fish, pastas with a garlic and olive oil base, rice dishes like risotto, green vegetables, chicken, and salmon.
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| | 2011 Cantine Attanasio Negroamaro Puglia, Italy
$15 bottle
Negroamaro is one of the oldest grapes in Italy. It is native to the region of Puglia. The grape only thrives there, nowhere else on earth. Negro Amaro is derived from two ancient languages, "negrum," (Latin for black), and "mavro," (Greek for black). Through time, the two words combined and evolved into Italian. While the color of wine is a lush ruby red color, the grape skins are black. Hence the name. The Attanasio family has been growing Negro Amaro grapes for over three generations in the Salento Peninsula.
This particular version of negroamaro is very soft and smooth with ripe fruits. The aroma is intense and jam-packed with mature dark fruits and a vanilla-chocolate swirl. The key difference between Cantine Attanasio's Negroamaro is that the harvest takes place at the end of September and first week of October which is considered late for this grape. This small winery picks the grapes by hand and at the precise moment in order to ensure that only ripe grapes find their way to the cellar for vinification.
This medium bodied wine pairs well with a vast array of foods from red sauce based dishes to lamb, and from spicy dishes to aged cheeses.
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| | 2011 Castellucci Miano Perricone Sicily, Italy
$25 bottle Hints of dried fruit, both red and dark are meshed together in such a way, that its flavor is hard to describe. It’s unique. It’s beautiful. Exudes complex aroma. At first notice, there is more dried red fruit than dark. As the wine begins to open up, there is a surprise of cacao from the 10 months that it rested in French oak barrels. The cacao is just strong enough to make its presence known. There’s a masterful balance of persistent light tannins, with the type of acidic liveliness that makes Italian wines the most exciting in the world.
Its dry full body, smoothness, and mysterious finish demands an accompanied meal that is fatty and savory.
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