A denomination rooted in antiquity when the Mamertini produced this wine, described by Pliny and beloved by Julius Caesar, at Milazzo.
Nero d’Avola and Nocera, 12 months of maturation in 35 hl barrels. The small winery stands a short distance from the sea and surrounded by the spectacular vines we have planted at Capo Milazzo.
The Fondazione Barone Lucifero, proprietor of the land, uses part of the income for social, cultural and recreational activities for children in the Milazzo area.
Siamo ancora agli inizi della conoscenza con il meraviglioso territorio di Capo Milazzo. La piovosità media è più simile a quella del resto d'Italia che al resto della Sicilia. Ci limitiamo a rilevare un’annata nel suo complesso più simile alla media decennale le curve che sono quasi uguali. E' stato fondamentale l’avere avuto un’estate asciutta che ha favorito la maturazione di Nocera e Nero d’Avola, facilitata da un settembre invece decisamente più caldo e asciutto.
We are still at the beginning of our acquaintance with the marvelous territory of Capo Milazzo. The average rainfall is more similar to that of the rest of Italy than the rest of Sicily. We will just point out a vintage on the whole more similar to the ten-year average with curves that are almost the same. It was of fundamental importance to have had a dry summer which helped the ripening of Nocera and Nero d’Avola, facilitated by a September that was instead decidedly warmer and drier.
Capo Milazzo gave us a perfect harvest; a dry summer and then some rain to help ripening, very healthy grapes and splendid wines, with violet-toned colours which, personally, I have never seen before.
– Jancis Robinson: 17,5+ – James Suckling: 91
– Wine Enthusiast: 91 – James Suckling: 91 – Wine Advocate Robert Parker: 90+ – Wine Spectator: 88 – Guida essenziale ai vini d'Italia di Daniele Cernilli: 88 – Jancis Robinson: 17 – Vini Buoni d'Italia: 4 Stelle
400 g / 14 oz. spaghetti
6 anchovy fillets
200 g / 7 oz. breadcrumbs
20 g / ¾ oz. capers, rinsed and drained
1 red pepper, minced
1 glass dry white wine
3 tbsp. extra-virgin olive oil
DIFFICULTY 1/5 | PREPARATION TIME 20 minutes
Bring a large pot of lightly salted water to boil and cook the pasta. Toast the breadcrumbs in a pan with some oil until they darken. Mince the red pepper and crush the capers. Heat some oil in another pan and cook 4 of the anchovy fillets, the red pepper and the capers. Add the wine and let it bubble up to evaporate the alcohol; continue to cook for 5 minutes. Drain the pasta when al dente, add it to the pan with the anchovy sauce, and toss.
Sprinkle generously with the toasted breadcrumbs, then serve.