Poggio Graffetta is a stone’s throw from Ispica, close to Nodo and Modica, villages of the most authentic Sicilian Baroque period, architecture which marks the rebirth of the Val di Noto after the terrifying earthquake of 1697, which tore all the larger centers of the area to the ground. The wine culture of this south-eastern area of Sicily boasts eighteenth century traditions, period in which the region is essentially an enormous fief of noble families which administer the rural areas of the zone for long periods of time. The cultivation of the Nero d’Avola is difficult and laborious and carried out by hand until a few decades ago, with the aid of mules to dig the soil and transport the wine barrels from the grape pressing room to the points of sale. The culture of bottled wine is more recent history. The acquisition of Poggio Graffetta, by attorney Calogero Cali, aspires to write an important chapter of this history.
Located at 600m above sea level, these vineyards are more suitable for the production of white grapes, such as the native Grillo. These 4ha of vineyards have high mineral/fossil content, with an east-west aspect of sun exposure. Straw-yellow color, this Grillo reveals delicate yet complex aromas of dried flowers, hay, and straw. On the palate, it displays a warm, fully Mediterranean profile, which at the same time is balanced by its freshness and acidity.
Grillo (translation: cricket) is Sicily's predominant white varietal. Its producers would love to see it become a familiar favorite to rival Pinot Grigio or Sauvignon Blanc but for now it's up to open-minded wine explorers like yourselves to enjoy its charms. The grape's unique fruit blossom fragrance and unctuous citric to tropical fruit flavors are pronounced, but hints of almonds and light spice fill in the blanks nicely. One might compare this unctuously textured, gently complex yet easy sipping white to a milder version of Viognier or a plumper, drier relative of Chenin Blanc; but don't let us put words in your mouth, take a taste and see its unique charms for yourself. Graffetta is a great partner for spicy seafood dishes or simply to entertain your taste-buds! Food Pairings: Antipasto; Seafood Green Curry; Spinach Ravioli.
The territory of Poggio Graffetta occupies the calcareous base of the first Hyblean Mountains. It is a rocky soil, originated from calcareous stones and formed from the stratification of an old coral reef. The climate is warm, dry, windy and temperatures are mitigated by the proximity of the sea. Vines have a long and steady ripening. Plants shoot soon thanks to a sunny spring and an early summer; then fruiting slows down in mid-summer and in late September the vines reach their ripening.
Fermented under controlled temperature of 28 Celsius for 10-12 days. Malolactic Fermentation completed in stainless steel tanks, and the wine was aged in stainless steel, followed by at least 3 months in bottle. 12,000 bottles/year annual production.