Le Robbe

Giuseppe Cipolla started from scratch in the Valle dei Platani, in the province of Agrigento. The land is inland, high enough for big day-to-night temperature changes, and rich in chalk. Le Robbe is mostly Nero d’Avola with a small part of native white grapes, a very old Sicilian habit that makes more sense than people think.
 
Nero d’Avola jumps out with ripe fruit, but freshness leads the wine. The tannins are there without taking over. Open it with savoury, saucy dishes that have enough weight to meet it.