CANTINE PAOLINI

Founded in 1964 by Gaspare Baiata and several likeminded, forward-looking growers. Thanks to their maritime climate and the winds sweeping off the sea through their vines, they have been able to maintain an environmentally friendly approach, and now produce organically certified Grillo and Nero d’Avola. The soil is fertilised with infusions of organically produced herbs and legumes. No sulphur is used or added at any stage in the making of these two wines. The average holding is 3 hectares, so – most unusually for a cooperative winery – everything is picked by hand. Only 20% of their production is bottled.

Vincenzo Argileri is the commercial director, and Giovanna Argileri is the agronomist. Their oenologist is Pietro Montalto – no, not Montalbano! They aim to replant every thirty years, so there is a rolling replanting programme. Grapes from the younger wines go into the entry level wines, whereas those from the older plants are used for their more important products. Fermentation is in temperature- controlled stainless steel tanks, using selected yeasts. The wine is aged in vitrified cement tanks and stainless steel. The principal varietals are Grillo, Inzolia, Grecanico, Nero d’Avola, Frappato, Nerello Mascalese, but they also produce a dry Zibibbo and a Zibibbo Passito, as well as Syrah, Viognier and Catarratto.

Grillo Terre Siciliane IGP is grown on predominantly sandy soil. Vinified & aged in stainless steel. Grecanico, Conte di Matàrocco Terre Siciliane IGP and Pinot Grigio Terre Siciliane IGP are vinified as the Grillo. ‘Z’ Dry Zibibbo Terre Siciliane IGP is vinified and aged in stainless steel. Rosato Conte di Matàrocco Terre Siciliane IGP is a 50/50 blend of Nero d’Avola and Merlot, grown on medium clay soil. It is vinified and aged in stainless steel. Zibibbo Passito Baronazzo Amafi Terre Siciliane IGP, from Moscato d’Alessandria grapes (Zibibbo in Sicilian) grown on mixed but mainly clay soil, and hand-picked at the end of August. The grapes are dried for several months, and then receive a light pressing. Fermentation and ageing in stainless steel tanks. The wine is kept for a further six months in bottle before release.

The new Paolini wines are from their premium Gurgo range, Gurgò Chardonnay Sicilia DOC and Gurgò Frappato Syrah DOC. Gurgò
Chardonnay is unoaked, and shows creamy white flower flavours. It has lively acidity, and a very long finish. Gurgò Frappato Syrah (60% Fr/40% Syrah) is deepest purple in colour and boasts silky supple plummy fruits. It is scrumptious!

Nero d’Avola Terre Siciliane IGP, from grapes grown on medium clayey soil and picked by hand at the end of August. Vinified and aged in stainless steel. Frappato Terre Siciliane IGP, from grapes grown on very rocky soil and picked by hand in early August. Vinified and aged in stainless steel. Nerello Mascalese Terre Siciliane IGP is grown on volcanic limestone. After fermentation the wine is aged in large oak vats and then in cement tanks. Six months’ bottle ageing before release. ‘N’ Nerello Mascalese Terre Siciliane IGP, from grapes grown on predominantly clay soils and picked in the second half of August, ages for six months in fine-grained large botte, and then in cement tanks for several months, before bottling. ‘E’ Etna Rosso DOC is 80% Nerello Mascalese and 20% Nerello Cappuccio, grown on the volcanic soil of Mount Etna. The wine spends ten months in large French oak barrels, and is rested in bottle for six months. The new ‘E’ Etna Bianco is 100% Carricante, grown on the alluvial and clayey lava of Mount Etna’s slopes. Paolini lease vineyards from a local grower, and are the only cooperative winery to produce wine on the volcano. All the work is supervised by the Paolini team, and the wine (just like the Etna Rosso) is vinified on Etna. It is aged for six months in stainless steel tanks and a further six months in bottle before release.

www.cantinapaolini.it