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Antica Tindari - Inzolia, "Yndaris", 2007
Inzolia is one of Sicily’s wonderfully versatile white wines. Often used as a blending grape, particularly in both dry and sweet Marsalas, it is becoming increasingly popular as a table wine, and, when well made, is both perfumed and well-structured. Antica Tindari’s vineyard benefits from the ...
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Antica Tindari - Kantico Passito Rosa, 2005 (500 ml.)
A gorgeous indulgence. Kantico 2005 is a “passito” wine meaning that it is made from semi-dried grapes so the moisture in the grapes evaporates leaving an elevated concentration of sugar to produce its unique sweetness. Intense and romantic. Honey and roses in the nose; figs, melon, hazelnut, che...
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Antica Tindari - Mamertino, 2004
Mamertino’s roots bear lineage to 289 B.C. when during Caesar’s reign it was deemed one of the Rome’s finest wines – still drinking spectacularly more than 2000 years later! Shades of sweet pea in a raspberry/limestone nose. Chokecherries and red current essence nicely balanced into a long satin ...
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Antica Tindari - Nero d’Avola, "Yndaris", 2006
This is an intense red that expresses the typical characteristics of the region of Sicily. Dark ruby red color with clean fragrances of red fruits, distinctive of the Nero d’Avola grape, one of Sicily’s ancient noble grape varieties. It takes center stage on the palate with full and elegant fla...
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Antica Tindari, Syrah, "Yndaris", 2004
Very food-friendly wine. Blackberry and spice bouquet. A chewy red with plum, licorice and chocolate; its minerality and earth add restraint and keep it from being “too much” in the mouth. Extremely satisfying finish. Opulent ruby color. Drinking Yndaris’ Syrah makes it easy to see why this grape...
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Paolo Cali', Cerasuolo di Vittoria "Manene", 2005
Paolo Cali somehow tames the usually plush nero d’avola grape, blending it here with forty percent frappato to make a wine of delicacy and drive. Balanced fruits including pomegranate, currant and strawberry (especially), coupled with hearty structure and proper acidity to make Manene a dazzling ...
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Paolo Cali', Frappato, "Bianca di Luna", 2006
Alfalfa and honeysuckle in the nose; the synergy of flowers, pears, grapefruit and limestone in the mouth. A crowd pleaser. Makes a lovely first impression, delicate and whimsical, with enough acidity to keep it coming on -- a rescue from too many over-oaked chardonnays. Made from the red frappat...
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Paolo Cali', Frappato, "Mandragola", 2006
A penetrating raspberry/dry flower bouquet turns tender and expressive in the mouth; light acidity mixed with a spare medley of fruit (cherry, raspberry, mulberry), honey and clove for a sustained finish -- a breathtaking wine. Tantalizing, refreshing, and inimitable. Serve Paolo Cali’s “Mandrago...
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Paolo Cali', Nero d'Avola, "Violino", 2006
The proprietary name for this wine, Violino (Violin), is so named for the harmonious vibrations and sentiments inspired from the complex flavors of this wine. Deep ruby red color with violet reflections. Very intense aromas of red fruits, blackberries, plums, cherries and currants. Full flavors...
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