Deep ruby-purple color, blackberry, cranberry, raspberry, licorice, plum, mint, vanilla, leather, lilac, dried roses, earthy notes on the nose and palate.
Dry; mild, fine-grained tannins; good acidity (3.45 pH). Medium body. Blend of 80% Nero d’Avola, 20% cabernet sauvignon. Sustainably farmed grapes fermented 15 days separately in stainless steel tanks. Native yeasts. Nero and cab aged separately in second-third use French oak for 12 months. Full malolactic conversion in barrel. After blending, wine aged 12 months in bottle. Oak deftly done to preserve Nero d’Avola’s balsamic character and cabernet sauvignon’s hint of mint. Impressively long finish. 13.5 ABV
Stemmari is the largest exporter of Sicilian wines to the U.S. and is part of Gruppo Mezzacorona, one of the Italian wine giants for more than a century. Dr. Lucio Matricardi is the winemaker. He was born in Abruzzo and trained in winemaking and viticulture at the University of Bologna. He earned his PhD in viticulture and enology from the University of California at Davis. He is the head winemaker for Rotari Trentodoc and Mezzacorona in addition to Stemmari. All are part of the Mezzacorona Group. Prior to this he held positions at Castello Banfi in Tuscany and Miranda Estate in South Australia.
Stemmari is a committed leader in green movement, both in their vineyards and their winery: sustainable agriculture, clean and renewable sources of energy (winery is 100% solar powered), efficient use of water (waste water is recycled, rain is captured, computerized drip irrigation used), reduced carbon dioxide emissions.
Stemmari Cantodoro Rosso Sicilia Riserva, Sicilia DOC 2018 delivers impressive depth, complexity, refinement. Round, approachable. Juicy dark fruit presents without interference from oak or sharp tannins. Ideal introduction to Sicily’s signature red grape, Nero d’Avola. Pairing—grilled lamb with rosemary-balsamic glaze; grilled steaks, beef stew; wild game—wild boar, venison; grilled pork chops, grilled sausage. Works with some seafood—charred swordfish with eggplant relish; tuna alla Siciliana (with pine nuts and raisins). Mushroom risotto with truffle oil. Cheese—hard cheeses; pecorino d’Abruzzo, aged asiago, grana padano riserva; smoked, firm cheese—scamorza affumicata, montasio stagionato. $17-22
