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La Sibilla
30 January 2019

The di Meos, being a fifth generation family of growers, were blessed by their ancestors with the enviable gift of a wonderful spread of old vines, some of which were planted nearly 100 years ago. Here the vineyards face south west and are rooted in sandy, ashy pomice-based volcanic soils, distinct from the lava-originated soils of Etna or Vesuvius. No fuss winemaking is the order of the day. Indeed, both whites are unoaked and aged sur lie in steel tank. The Falanghina 2017 has lovely balance and approachability; savoury initially, with aromas of flint, stone, smoke and basalt, the palate culminates in a fruity, voluptuous, alluring finish – bursting with character. Cruna del Lago 2016 is a prime single 1.2ha single vineyard averaging sixty years old, from which fewer than 4000 bottles are made. Made in the same way as the straight Falanghina but aged for a further year and a half in bottle in La Sibilla’s cool, rock-hewn cellars. Bright lemon in colour, with a golden tinge the regular Falanghina does not have, the 2016 is a rich and textured wine, which requires time to open up a little and reveals its full array of flavours. On the nose, crystalline nectarine is met with a hint of green apricot, whilst a honeyed note through the palate acts as a buffer to its intense salty and volcanic sensations. Together, they represent the purest, most crystalline and mineral examples of Falanghina we can ever remember tasting.

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