Unique, restrained, pristine.
Composed primarily of the indigenous white Sicilian variety, Catarratto, the Anthilia is a fantastic food wine for fish, appetizers or a simple pasta e olio.
It is a restrained amalgamation of mineral, stone fruits, golden apples and dried honeysuckle with bright citrus undertones. It has a zingy vibrancy, pristine fruit expression and impressive weight. The finish is long and pithy and it has a phenolic texture to add substance.
©copyright 2016 Daenna Van Mulligen
Wine Scores Reviewed - December 7th, 2016

Composed primarily of the indigenous white Sicilian variety, Catarratto, the Anthilia is a fantastic food wine for fish, appetizers or a simple pasta e olio.
The aromas here are subtle and integrated - fresh minerality, honey and lemon with fine floral notes. It is oily on the palate and is weighted with mineral, citrus and vague flavours of spice and caramel. It's also a textural wine with a lengthy finish.

©copyright 2012 Daenna Van Mulligen
Wine Scores Reviewed - October 30th, 2012

Juicy, slick, zesty
Made from Sicily's red autochthonous Nerello Mascalese and Nocero grapes this designer pink delivers notes of wild cherry and red apple skin, fresh mountain stream and blood oranges, straw flowers and a hint of rosemary. It's a juicy and dry pink with sour cherry and zesty tangerine flavours. Slick on the tongue with good structure and nicely rounded mid-palate.
©copyright 2022 Daenna Van Mulligen
Wine Scores Reviewed - August 30th, 2022

Sicily's indigenous Nero d'Avola goes into this mineral-driven red. Notes of saline and earth, savoury spice and black fruits, dark chocolate shavings and grilled peppers. The palate is fresh, there's plenty of juicy dark fruit, spice and cocoa with similar saline flavours in the mouth. The tannins are fine but firm, the finish shows good persistence.
Pair with: heary pasta dishes, grilled fish, spicy salami pizza.
©copyright 2013 Daenna Van Mulligen
Wine Scores Reviewed - March 7th, 2013

Fragrant, velvety, fresh.
From a Sicilian icon, this Nero d'Avola is blended with small amounts of Cabernet Sauvignon, Merlot and Syrah. It offers velvety aromas of black cherry and red plums, spicecake and an intense mineral/earthy core. That minerality is pronounced on the palate as well; cocoa, black fruits, tobacco and fine spice flavours are encased in powdery yet textural grape tannins.
Overall, good balance and structure and an excellent food wine.
Pair: Eggplant caponata, braised meats, roasted mushrooms and heartier pasta dishes.
Pairs great with Gone Crackers Olive Oil & Cracked Pepper
 
©copyright 2017 Daenna Van Mulligen
Wine Scores Reviewed - February 8th, 2017