The aroma and the flavour are actually more reminiscent of a cold climate cabernet, not what you’d expect from southern italy. You could actually be fooled into thinking it to be a young bordeaux.
Dried currant fruits meet mint, cedar, green bell pepper and crowberries. The tannins are firm and dry and leave you with the “just bit down on a grape seed” feeling in your mouth. Should therefore be drunk with food with lots of proteins.
It actually is more jammy than the aromas suggest, giving a nice round mouthfeel.
I would serve it with an oldschool italian beef roast, slowly roasted and braised with red wine. Use a bunch of green spices and herbs, or “sacchétto di spezie”, it goes wonderfully with the herbiness of the wine.
Schietto spends one year in a oak barrels and 18 months in bottle before being released to the market. Spadafora is currently in conversion to become organic certified, so you can be sure there are no pesticides or too many sulphites to mess you up.
Dei principi di Spadafora is a relatively young sicilian wine house owned by the Spadafora family, a noble family dating back to 1230.
The vineyards lie on an old corporative area, where the land was planted way too thickly so they could produce the absolutely highest yields. the wine was tapped on big casks and sold cheaply as cooking- or table wine.
the spadafora family saw the potential of this badly treated land, so all that changed the year 1990 when the vineyards were replanted with more space to breathe, and now most of the vines are quarter of a century old, producing concentrated and well balanced fruit