Award-Winning Indigenous Sicilian Wines Increases Distribution Nationwide After Early 2011 Launch
The d’Alessandro Winery of Sicily (www.dalmin.it) announces the expansion of their distribution in the American wine market after an early 2011 launch. Imported by Vinifera Imports of Ronkonkoma, New York, d’Alessandro currently distributes three wines: Nero d’Avola Sicilia I.G.P, Inzolia Sicilia I.G.P. and Nero d’ Avola/Syrah Sicilian I.G.T. Distribution has surpassed their initial markes in the New York metro area, California and Florida to Vinifera’s 19 additional markets around the United States.
Founded in 2006 by Giacomo d’Alessandro, the d’Alessandro Winery is located just a few miles outside of the city of Agrigento on the southwestern coast of Sicily (near the famed Temples of Agrigento) on historic property that has been in the d’Alessandro family since 1820. D’Alessandro is a unique winery that blends the deep traditions of the land with modern ecological technologies. This alliance of new and old was formulated by Giacomo d’Alessandro with oenologist Tonino Guzzo. Most recently, d’Alessandro was the recipient of Gambero Rosso’s 2011 Best Label Award.
The d’Alessandro vineyards, boasting a calcareous soil composition with a high percentage of clay, produce the indigenous Sicilian grapes from which all d’Alessandro Wines are made. The vineyards face the sea and gives a unique hint of sea salt to the grapes. The grapes are processed with the help of solar energy generated by over 8,000 square feet of solar panels in the state-of-the-art d’Alessandro Winery. A new 22,000 square foot cellar was inspired by traditional rural Sicilian architecture. Adjacent to the magnificent facility is six acres of vineyards where all grapes are manually harvested. With the exception of the Nero Syrah, d’Alessandro wines are not aged in wood barrels to allow the real taste of the rich Sicilian land to shine through.
The d’Alessandro Nero d’Avola/Syrah is a deep Sicilian red wine consisting of 65% Nero d’Avola and 35% Syrah. This powerful blend is aged for eight months in French Oak barrels followed by 10-12 months aging in the bottle. Nero d’Avola/Syrah is best paired with salumi (cured meats), red meats, roasted meats and hearty main courses.
Nero d’Avola 2008 is made from 100% Nero d’Avola and aged for three months in cement tanks prior to resting another four months in the bottle. A deep ruby-red and complex wine, this fantastic vintage represents the best of Sicily. Suggested food pairings include grilled meats such as tenderloin steak and hearty fish such as swordfish cooked with cherry tomatoes and capers.
The d’Alessandro white wine offering is a 100% Inzolia. Harvested early in the season and aged four months in stainless steel and two months in the bottle, it is not the typical ‘oaky’ Sicilian white wine. The d’Alessandro Inzolia is light and easy to drink and pairs well with cooked fish, raw fish and white meats.
For more information please visit www.dalmin.it or read more at www.eatitalian.com