Sicily, Italy

Nino Barraco winery was created by Nino (Antonino) Barraco and his wife Angela back in 2004. Nino took over the seven hectares that his father and Angela’s family had, and later added some more, to reach ten hectares. The winery is based in the area of Marsala, western part of Sicily, an area of enormous potential, and is a standout as a boutique producers in an area where mass production is common. Nino began making wine while he was in Palermo as a political science student; in his spare time he started making wine and sold it to a small, but quite famous bistro’ and wine bar there. The wine was so good that it immediately became a cult attraction for the locals. Nino Barraco has always focused on making wine in a natural way, and all his fermentations have been since then made on native yeast. While he has never sought certification, strict organic practices are enforced both in the vineyards and in the cellar. Wines are very specific to the terroir and vary not only vintage by vintage but noticeably to specific vineyards. Today Nino Barraco winery is one of the most reputable Sicilian producers. Grapes used are the indigenous varietals of the area: Grillo, Catarratto, Zibibbo for the whites, and Nero D’Avola and Pignatello (aka Perricone) for the reds. The Vineyards are in three areas: Petrosino, Castelvetrano, and Marsala. The winery is in construction, in a facility owned by Barraco family, and will hopefully be completed by the 2015 harvest. Nino has been able to rent a space in a local winery and to bring in his tanks. A handful of 25Hl stainless steel tanks are used both for fermentation and for ageing and fining. Grapes are destalked and the grapes are left macerating for 4 days average in the tanks. After this, grapes are squeezed, via a basket press, and the juice is then moved to a tank where the fermentation takes place by itself. Wine then goes through malolactic in the same tank. Only at the completion of the malolactic, Nino will add a minimal amount of sulfites to stop any further spoilage. The wine then rests in tanks until May when it gets bottled, without filtration or clarification. Winery website: 
The nose is complex and flowery with fruit scents such as cantaloupe, peaches, and apricots. The mouth delivers a complex wine with a very vibrant acidity, limey, and an exquisite saltiness - the one that only can come from a vineyard placed so close to the sea; there is a long finish. You can understand what Barraco meant when he said that he made this wine to pair with oysters.
barraco-rosamarreRosamarre Nero d'Avola Rose
Based on the same principles of Vignammare the Rosammare (roses by the sea,) this is a wine made with Nero D'Avola in a rose' version. The vineyard is based in Ceusa Marsala. This rose' has a color with some cloudy notes as the wine is unfiltered and bottled with part of the fine lees. The nose is of red fresh fruits. The mouth delivers a refreshing bright acidity with cherry notes. The scents and flavors of the ocean come through clear as a bell. Temperature of serving 55-60F.
From the vineyard based in Abbadessa in Marsala, a unique interpretation of this grape variety. Left macerating on skins but taking just the free run of the must the wine goes through fermentation on native yeast and malolactic. The result is a wine with and intense deep yellow. The nose is complex of yellow flowers, lemon zest and oranges. The mouth is full with both notes of oranges and tangerine and nutmeg and smoky flavors.
barraco-grilloGrillo IGP
From the Rina Vecchia vineyard based in Castelvetrano, this is an outstanding example of what the Grillo grape can become. After a short maceration the grapes are manually pressed and just the free run is taken. The wine ferments on native yeast and is left on its own on fine lees. Golden yellow in color, this wine has a nose at first reminiscent of a riesling with petroleum notes and an aroma of candied lemon, apricots, and toasted hazelnuts; these notes follow through in the mouth, which is full and almost opulent, accented with a slight saltiness. Serve at about 65 degrees, not too cold.
From a vineyard based in Casazze - Marsala, this interpretation of a dry Zibibbo (aka Moscato D'Alessandria) shows an intense yellow color. The nose is very aromatic with apricot, grapefruit and bergamot. The mouth is complex, with hints of mint and lemon zest at the start, evolving with bergamot and orange and dried apricot flavor followed by a long finish.
From a vineyard based in contrada Giudeo in Marsala, a pure version of Pignatello grape (also known as Perricone). Barraco is one of the very few producers making this wine without mixing it with other varieties. After grapes are manually harvested they get left macerating on stainless steel for ten days. As usual with Barraco wines, the fermentation and the malo are spontaneous. The wine rests for about a year in stainless steel before bottling, where it stays fining for another six months. A ruby red in color with a nose of red fruits such as raspberries strawberries and red currants, blueberries as well. In the mouth Barraco' Pignatello is vibrant and refreshing delivering red fruits flavors with some salty notes.
barraco-neroNero d'Avola
Picked from the vineyard based in Contrada Bausa in Marsala, these Nero D'Avola grapes are manually harvested toward the end of September. The grapes are left macerating on skins for 15 days; a hand pressing follows. Absolutely no inoculation is done, either for alcoholic or malolactic fermentation. Wine rests in stainless steel for about a year before bottling, and fining another 6 months. The result is a wine with an intense deep red color and a nose of ripe cherry, black mulberry, anisette, capers and cocoa. In the mouth, is full yet vibrant with flavors similar to the nose. Long finish.