Emily recently stewarded a bottle of the Colosi. In case you were not aware, each of you are allowed to steward a single bottle of any of our wines (with limited exceptions) so long as you write a 1 page paper about what you learned by imbibing this wine. Here's what Emily put together on the Colosi.
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The Colosi Winery has been in operation since 1987 and is located on the island of Salina. Salina is part of an island chain located northeast of Sicily and is the second largest island in the chain. The winery covers ten hectares all under vine and due to conservation laws in the aeolian archipelago the Colosi wine cellar is completely underground, which also aids in maintaining temperature and stability of the wines. The island boasts a diverse vegetation, cultivating chestnuts, capers, olives, and of course wine! Sicily is one of the top regions in Italy as far as wine production volume is concerned. It also it Italy’s largest wine region at 10,000 square miles. The island of Salina is composed of six volcanoes and the area is best recognized on the island for its exposure and for the physical and chemical nature of the soil which being of volcanic origin is great for growing grapes. The islands boasts a hilly terrain, poor soil and unwavering sunlight as well. In the past, Sicily has suffered from the same wine mindset that other regions in the south country had previously suffered from: quantity over quality and since the late 80’s early 90’s we are seeing much better wines come from the region. The climate in the region is dry and hot. Its grapes sometimes reach a boiling internal temperature from the northern African winds. Irrigation is a necessity for more than half of the island, but as you go inland just a light spray is needed and the land is much greener
Many grape varietals are native to Sicily and today we’re talking about Nero d’Avola. The thick skinned,black, inky grape whose name translates to Black of Avola (which is far southeastern Sicily and has its own DOC Eloro but that’s neither here nor there). This is the indigenous grape that made Sicily’s reputation abroad. In Sicily, there are two production styles when it comes to Nero d’Avola. One is full bodied, opulent, black fruit driven with chocolate and coffee flavors from oak aging. The other style is leaner and elegant with zippy, cherry, fresh red fruit driven flavors that see little or no oak at all. The Colosi Nero d’Avola Terre Siciliane is definitely the latter style and because of that, pairs great with many of our dishes. Grown on limestone soils with vertical trellising and aged for five months in stainless steel. The wine shows bright, fruit forward, tart, clean, and medium bodied with an underlying herbaceousness. It is very food friendly or delicious on its own. The grape is great for guests looking for Shiraz or an unoaked Cabernet. Pairs perfect with red meat in any preparation style, pizza, tomato sauces, and aged cheeses.
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