Monday, March 12, 2012

d'Alessandro Wine Review

I received one or more of the products mentioned above for free using Mom Blog Society. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

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Award-Winning Indigenous Sicilian Wines Increases Distribution Nationwide After Early 2011 Launch

New York, NY, March 25, 2011 – The d’Alessandro Winery of Sicily ( 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.

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.

About d'Alessandro Wines
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. For more information please visit

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Giacomo d’Alessandro
d’Alessandro Wines

Giacomo d’Alessandro is the founder and owner of the d’Alessandro Winery, located near Agrigento in Sicily. Though the winery’s lands and vineyards have been in the family since 1820, only in 2006 did Giacomo open the family winery.

Prior to opening the winery, Giacomo has held several executive positions in the family tourism business. Entering the family business at the age of 20, Giacomo spent 10 years as the Director of Sales. He was appointed Managing Director of Outbound Tours to Australia and the South Pacific. After consolidating the family tour company, Giacomo created and has managed a portfolio of nine companies. His latest entrepreneurial venture is d’Alessandro Wines, a technologically advanced winery that merges the family history and connection to the land with modern ecological “green” practices while making wines from indigenous Sicilian grapes.

Giacomo lives in Rome where the corporate office of his travel business is located, traveling frequently to the family home in Agrigento to oversee the development and expansion of the winery. When not in Sicily or Rome, Giacomo can be found traveling the world promoting d’Alessandro Wines.

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Review: I will freely admit that I do not know all the fancy terms to describe wines that someone who goes to tastings or buys $300 wine at restaurants would use. Please do not judge my review of this wine by my lack of terminology. That being said, I thoroughly enjoyed the sample of Inzolia I received. I had a glass with my dinner the very night it arrived. While this is an Italian wine, we had chicken quesadillas that night. Inzolia is a white wine, and white wines are meant to be drank with "white" meat, i.e. chicken and fish. I found the wine to have the flavor of a dry wine, but without the extreme dryness of a chardonnay for example. It actually went very well with my meal and I had poured myself a second glass without even thinking about the alcoholic content. This is not one of those wines that you feel like you need to chase it with a cold glass of water or that you will have a headache an hour later. It was very smooth with very little bite after swallowing and left me feeling satisfied.

I do have to say that I do not feel like it is a wine that should be drank without some kind of food with it. I tried to have a glass (different night) while taking a relaxing bath and had trouble. It's not like it tasted bad at that time because the flavor is wonderful. It just didn't sit well in my stomach with the hot water of the bath and no food. It just feels like it is meant to be drank with food (which is their recommended way to enjoy it).

A natural expression of the Agrigento region, d’Alessandro’s Inzolia is a white wine full of elegance and pleasure. Hints of citrus combine with fragrances of white flower to create a fine, balanced taste with just the right amount of acidity. Suitable for both winter and summer, its full character can be best enjoyed accompanied by fine food.

Harvest period
Mid September
Grape variety
Inzolia 100%
Harvest method
Sicilia IGT
Malolactic fermentation
Not activated
Soil composition
A medium texture of sand and silt with a slight alkaline reaction due to the presence of calcium.
Maturation and ageing
4 months in stainless steel tank followed by 2 months in bottle before release on market
Alcohol level
250/500 m
Serving temperature
8-10 °C
Average vineyard age
12-14 years
Best with
Fish appetizers and main courses, raw fish, grilled fish and sushi.
Average planting density
Planting system
Counter espalier
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I received one or more of the products mentioned above for free using Mom Blog Society. Regardless, I only recommend products or services I use personally and believe will be good for my readers.