Acclaim

“Pale straw. Fresh easy going saline apple and pear aromas and flavors with a hint of botanical herbs in the background. Quite juicy, with a herbal close of average length. This is 65% Grillo and 35% Carricante; the Grillo is usually all picked by September 10, while the Carricante is harvested at the end of September or the beginning of October. ” — Ian D’Agata, Vinous Sept. 2017

“Dark red. An absolutely knockout nose of red cherry syrup, raspberry and sweet spices, plus a smoky note that is derived from the Nocera. Dense, smooth and juicy on entry, but turns more austere in the middle with rising tannins and a layered mouthfeel. Finishes long with lingering aromatic herb and resiny notes. This is a blend of 70% Nerello Mascalese and 30% Nocera. To make this wine, Sabbatino chooses those Faro vats that strike him as being more accessible and full of early appeal, then declassifies it to make this IGT wine. Ages in brand new, once and twice used tonneaux.” — Ian D’Agata, Vinous Sept. 2017

“Orange-pink onion peel color. Fresh but ripe aromas and flavors of redcurrant and flowers. Finishes with a saline nuance and sneaky concentration.” — Ian D’Agata, Vinous Sept. 2017

Good full, deep red. Aromas of spicy dark plum, licorice and botanical herbs. Supple and fresh, with a slightly medicinal, savory cast to the flavors of plum, tobacco leaf, and leather. Finishes with supple tannins, a subtle resiny quality and very good length.” – Ian D’Agata, Vinous Sept. 2017

“Bright red. Aromas of red and blue fruit are complicated by savory spices; this is deeper than the 2013, but less floral. Then rich and velvety with flavors of red cherry, strawberry and aromatic herbs. Finishes long with noteworthy salinity and fresh floral nuances. An outstanding wine.” — Ian D’Agata, Vinous Sept. 2017

“Bright red. Flint, candied violet, and lemon peel complicate redcurrant and blood orange on the nose and in the mouth. Then juicy and almost tart, with persistent hints of underbrush, tar and savory herbs adding complexity on the long suave finish. Lighter-styled, but a very refined Faro. A blend of 55% Nerello Mascalese, 25% Nerello Cappuccio, 10% Nocera and 10% Nero d’Avola; ages one year in once used tonneaux.” — Ian D’Agata, Vinous Sept. 2017

“Earthy aromas of truffle, forest floor, woodland berry, mint and new leather escape the glass. Bright and elegantly structured, the polished palate delivers Marasca cherry, cranberry, cinnamon and star anise framed in youthfully firm, refined tannins. Fresh acidity lends balance. Drink 2023–2038.” – Kerin O’Keefe, Wine Enthusiast, Sept. 2017

“Rose, iris, red-berry and cake-spice aromas set the tone on this graceful red. It’s linear, bright and loaded with finesse, evoking red cherry, crushed strawberry, star anise and pink peppercorn alongside taut, polished tannins and bright acidity. Drink 2023–2033.” – Kerin O’Keefe, Wine Enthusiast, Sept. 2017

“Bright straw. Delicate hints of diesel fuel complicate minty aromas and flavors of apple and pear plus hints of botanical herbs and minerals. Finishes lemony and stony, with a hint of yellow flowers. 100% Carricante (and really tastes like it) grown in 100-120 year old pre-phylloxeric vines at about 850 meters asl.” — Ian D’Agata, Vinous Sept. 2017

“Bright deep red. Offers an outstanding combination of sweetness and minerality to the floral strawberry and raspberry aromas and flavors. This is deep suave and long on the finish, which features lively but harmonious acidity with noteworthy floral echoes. An outstanding Etna red wine. From 70-80 year old Nerello Mascalese grown at about 850 meters above sea level.” — Ian D’Agata, Vinous Sept. 2017