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| Tasting of Baglio Oro wines at Divino Bar |
19 June 2015: I met Giuseppe Laudicina from the family-owned winery of Baglio Oro in Marsala, Sicily. Baglio Oro was founded by Don Pino and is now run by both Cottone and Laudicina families. The new generation converted part of the old winery into a modern winemaking facility and their first release was 2009. They make single varietal wines such as Grillo, Inzolia, Grecanico, Catarratto, Nero d' Avola and Syrah, as well as wines for modern palate from the international varieties of Cabernet Sauvignon and Merlot, as well as Yema (late-harvest Grillo)- pleasantly sweet (about 80 g/l RS), balanced, with good dose of acidity, perfect with lightly sweet dessert or mature cheese. Fermentation stopped at 14 degrees Celsius to retain a small amount of sugar.
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| Nero d' Avola |
At the beginning when the family started to make red wine, they did not use any oak to preserve the purity of the fruit. For the 2012 harvest, they decided to improve the flavour profile of the wine and its texture. They decided to use some oak, but very sparingly. They approached the last remaining barrel artisan in Marsala, Li Causi, from Marsalabotti, to make them 16 hl barrrels, made with 50% cherry and 50% oak, to marry the soft touch from the cherry and the aromatic profile and structure of the oak. Initially aged in stainless steel, the wine then spends a very short time in oak, about 3 months before being aged in bottle. The result is enhanced elegance and finesse, with velvety texture and a more intensified expression of the grape variety. The short passage in oak is currently only applicable to their Nero d' Avola and Syrah, not for the Cabernet Sauvignon or Merlot.
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| Half cherry, half oak barrels |
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