Issue link: https://digital.copcomm.com/i/359372
august 2014 / the tasting panel / 7 Below are just a few examples of Stemmari's comprehensive approach to sustainability: • Reduction of Chemical Treatments: The vineyards are treated by means of "sexual confusion," a modern biological system used to fight harmful insects by limiting their reproduction through pheromone over-stimulation. Extra treaments are avoided. • Water: To conserve this valuable resource (especially so in Sicily), Stemmari adopted an innovative drip irrigation system. Creating more than seven artificial rainwater reservoirs, waste water is collected and treated with a biological purifier (based on active mud technology) before going back to the rivers. • Energy Management: Seventy percent of the Stemmari winery is under- ground, which helps reduce the need for air conditioning to keep the cellars cool. Photoelectric and solar panels produce over two million kilowatt hours per year, making Stemmari 100% energy-independent. But Stemmari is more than just eco-friendly, and currently boasts an impressive portfolio of autochthonous grapes such as Nero d'Avola as well as expertly-crafted blends. A favorite in particular is Dalila, a harmonious mingling of local Grillo (80%) and Viognier (20%) produced in the sun-soaked sandy province of Ragusa, elegantly expressing the great enological potential of Sicily with notes of stone fruit, white flowers and a refined oak element. "The goal of my winemaking approach is to enhance innate character, to find a way to make you feel like you're in my vineyard," Matricardi says. Stemmari and Matricardi have helped reposition how Sicilian wine is perceived. "There is not just one terroir in Sicily," explains Matricardi. "Sixty-two percent of the island is hills, where the sun and winds create different opportunities for winemaking. Stemmari has been able to protect and cultivate indigenous grapes like Nero d'Avola and Grillo as well as bring in international varieties like Pinot Noir and Pinot Grigio." Constantly looking forward, Stemmari is forging the cultural resurgence of Sicilian wine. Owning their U.S. importer gives Stemmari unparalleled quality control, price assurance, as well as an understanding acute market fluctuations, leading to the launch of a new sparkling wine, Baci Vivaci (Lively Kisses), a fresh, playful twist on the noble indigenous Grillo. As Stemmari is determined to become the pioneer of a new face for Sicily, look for more fresh playful wines from this pioneering producer and the sunny little island of Italy. Sicily by Way of NYC For a taste of Sicily without crossing the pond, look no further than Bar Eolo: Sicilian Kitchen & Wines in Manhattan, where proprietress Chef Melissa Muller Daka recreates her fond memories of summers in Sicily with fresh, seasonal ingredients. Whether it's olive oil from her fam- ily's estate in Agrigento or timeless native bottarga, Chef Daka reminds her Sicilian-American clientele of home in every dish. To complement her archetypal cuisine, Daka looks to Stemmari wines to enrich her guest's experi- ence: Boasting a nearly exclusive Sicilian wine list, including the entire portfolio from Stemmari, she admits, "The quality for the price simply cannot be matched." Whether she is entertaining a bustling crowd for a warm, relaxed happy hour or hosting an opulent homage to the great feasts of Italy, Chef Daka and Bar Eolo invoke Sicilian ethos and remind us to take time to celebrate life with friends and family. Chef Melissa Muller Daka brings a taste of Sicily to New York at her Bar Eolo: Sicilian Kitchen & Wines. Sicilian cuisine creates a perfect match with Stemmari wines at Bar Eolo in NYC.