Poggio Anima Uriel 2012
Been to Coquete in New Orleans? Cafe Murano on St. James Street in London? Ciao in Houston, The Robin Hood Hotel in Australia, The Spread in Norwalk, Connecticut, winner of 2014 Best New Restaurant? How about Bocca di Lupo at Picadilly Circus, winner of the 2013 Tatler Restaurant Award for "Best Wine List" in London? Well if you had been to any of these fine establishments lately, you would have seen Poggio Anima URIEL on the wine list. There's a reason why URIEL is in demand across Europe, in this country and points beyond!! This is Sicilian. This is Grillo. This is a dry white grape. This is a white wine to write home about!
Grillo, the most important white grape in Sicily is made URIEL using the vertical trellis system in sandy and clay rich soil on the western slopes of Sicily. The grape can stand the heat and wind at the vineyard sitting 1600 feet above sea level. Grillo characteristically prodcues a wine that is light and crisp rich in peach and apricot aromas and flavors. URIEL is no exception to this wine rule but it distinquishes itself with extraordinary balanced acidity and a full, round palate. With a light perfume that surrounds you, URIEL drifts beyond the table offering an all encompassing experience. $15.99.
Uriel, the archangel of repentance. Uriel played a very important role in ancient texts as the rescuer of Jesus' cousin John the Baptist from the Massacre of the Innocents ordered by King Herod. The translation of Uriel is ‘God of Light.’ Uriel was the angel who checked each of the doors during the Passover in order to ensure safety for God’s people. Grillo, also known as Riddu, is a very resilient grape and one that withstands a lot of heat and wind on Sicily. It is probably best known as the foundation for Marsala but in its ‘dry’ form has many interesting characteristics. It is the most important white grape on Sicilty and therefore the ‘principal light.’
The vineyards are located in Western Sicily, in the Salemi area at about 25 miles from Marsala. They are planted east facing following the vertical trellis system on sandy and clay rich soil, using guyot pruning. At an altitude of around 1,600 feet above sea level, they are about 15 years old.
After de-stemming and maceration for a few hours, the grapes are subject to soft-press before fermentation takes place in temperature-controlled stainless-steel tanks. The wine is then left on its lees for about a couple of weeks before being bottled.