Gifts
Tola Catarratto Insolia
Year
2010
2010
Varietal
Catarratto
Catarratto
Style
Smooth
Smooth
Origin
Italy
Italy
Pairing
Vegetables
Vegetables
$13.00 $11.05 per bottle
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Origin
Sicily, located just two miles from the southwestern
tip of the Italian mainland, is the largest island in the
Mediterranean Sea. As the Greeks understood as early
as the eighth century B.C., Sicily’s climate, topography
and volcanic soils are uniquely suited to growing grapes.
Sicily has long been known for Marsala and bulk wines
exported to other parts of Italy for mass blending, but
a new generation of winemakers has begun to realize
Sicily’s extraordinary potential for producing world-class
table wines. Pairings
Vivid flavors, supple mid-palate and
mouthwatering crispness are the hallmarks
of carefully crafted dry Insolia
and Catarratto. These characteristics
ensure that the wine will pair flawlessly
with many salads and vegetarian
dishes, as well as fresh, simply prepared
seafood, most notably shellfish.
The wine’s mineral backbone and brisk
acidity will serve as a counterpoint to
richer fish dishes, while also standing
up to higher-acid preparations, such as
those incorporating tomatoes or citrus
juices. Consider ceviche, grilled fish or
a Mediterranean-style seafood salad.
Serve chilled (52°F). Winemaker
Located in the area of Partinico, a town
about 20 miles west of central Palermo,
the Tola family is one of the leading
wine producers of this lovely and important
region of Sicily. With a mixture
of hills and high plains, this area’s
climate is cast between sea breezes and
the famously hot sirocco winds that
blow from nearby Africa. Headed by
the patriarch Mimmo Tola, the family
has been a major innovator in both its
adoption of some international varieties
and in its early adoption of clean,
modern winemaking methods. The Wine
Catarratto and Insolia (also spelled
Inzolia), are common to the western part
of the island. Catarratto was a traditional
workhorse, Sicily’s most widely
planted grape, used mainly to innocuous
effect in the blending of Marsala. But,
when well-farmed, it can yield wines of
lovely weight with citrus and mineral
notes. Insolia, which can also be used in
Marsala, makes a rich, dry white wine
with a captivating Meyer lemon scent,
grapefruit-like punch and nutty flavor.
In the Tola, these two come together
to produce a wine that is supple and
bright, with an intriguing complexity
redolent of honeysuckle, orange blossoms
and tropical fruits. Recently Viewed :
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