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Alberelli di Giodo Nerello Mascalese 2018 - Podere Giodo
Azienda Agricola Carlo Ferrini

ALBERELLI DI GIODO NERELLO MASCALESE 2018 - PODERE GIODO

RED
  Italy / Sicily
€88.70
€76.60
QTY
ADD TO CART At your doorstep in 1 - 3 days

Decanter 96pts, James Suckling 95pts, Robert Parker 94pts. What else can we say?

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Why do we love it?

Alberelli di Giodo Sicilia Nerello Mascalese 2018 is the second iconic wine of Carlo Ferrini, of Podere Giodo. Does that name ring any bells? Yep, he is the guy who makes one of the greatest and strictly limited production Brunellos. After Tuscany he landed on Mount Etna and the inconceivable ratings (Decanter 96pts, James Suckling 95pts, Robert Parker 94pts) testify that he is just as good as with Nerello Mascalese.

The super-talented Carlo Ferrini creates in Montalcino some of the most amazing wines in the region and every year they receive sublime reviews. Carlo has been visiting Sicily for the last 15 years and so a new love was born. Carlo loved Etna and her particular terroir and fell madly in love with Nerello Mascalese. Thus, was created the Alberelli di Giodo Sicilia Nerello Mascalese. The grapes come from a vineyard at an altitude of 950 meters, from old vines, aged 80-100 years old, with a traditional cup-shaped training system, called albarello (hence the name of the wine). The wine fermented in concrete tanks and then it was transferred to oak barrels of 500 and 700 liters, where it matured for 12 months. After this period the wine continues its maturation in concrete tanks. The result has pure red fruit, intense minerality and a discreet floral character.

Try the great vintage of 2018 now!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
Alberelli di Giodo Sicilia Nerello Mascalese 2018 has medium ruby color and impressive aromas of strawberry, raspberry, cherry, pomegranate, gardenia, graphite, tea, spice and vanilla. In the mouth it has medium (+) body, refreshing acidity and silky tannins. Juicy red fruits are mixed with notes of spices, dried flowers and savory notes.
Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 14%
Origin Sicily, Italy
Variety Nerello Mascalese
Aromas strawberry, raspberry, cherry, pomegranate, gardenia, graphite, tea, spice, vanilla
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic No

ALBERELLI DI GIODO NERELLO MASCALESE 2018 - PODERE GIODO

PAIR IT

Pair it with octopus in wine sauce, spaghetti bolognese, orzo with guanciale and shrimps, caponata, linguine with fresh tuna, cherry tomatoes and garlic, or a chicken cacciatore.

Οctopus with tubetti half pasta in the oven.

1 big octopus
250 gr. tubetti half pasta
1 big onion 
1 teaspoon tomato paste
150 gr. tomato sauce or concasse tomato 
50 ml. cognac
1 teaspoon of sugar
2 bay leaves                                                                                            3-4 grains of all spice
1 small cinnamon stick
Freshly ground pepper
Salt
Olive oil
1.100 ml. hot vegetable or seafood broth or water

In a saucepan, put the octopus, with a bay leaf, to braise over low heat. The octopus will release its liquids, especially if it is frozen, to boil but if necessary add a little hot water. When it is softened and red, remove it from the fire and cut it into small pieces.

Chop the onion and saute it to 50 ml. olive oil along with the octopus, for 3-4 minutes. Then, put in the cognac, add the spices and the other bay leaf. Add the tomato paste, sugar, tomatoes or sauce and a cup of broth or water. Reduce the heat and simmer for 10 minutes.

Transfer to a moderate baking dish, add the remaining hot broth or water, 50 ml. olive oil and stir. Taste it and add salt if necessary.
Bake in a well preheated oven at 175 ° C for about 25 minutes or until the pasta is cooked, stirring regularly.

Serve the pasta with the octopus hot as soon as it comes out of the oven!

 

Eva Monochari

Food Blogger

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