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Poggio Anima Sicilia Frillo Uriel 2020

About the Wine:
Golden straw color with bright yellow hues.  The aromas creep from the glass with white peaches and white plums combined with scents of wildflowers and a hint of mango.   Like the 2016, there is a breadth to the weight on the palate retaining freshness though and not showing the wear & tear of the vintage.  It is well-balanced and medium-bodied with a soft palate, fresh mineral notes and tropical fruit characters and a very high-toned, fresh finish.
The translation of Uriel is ‘God of Light.’ Uriel was the angel who checked each of the doors during the Passover to ensure safety for God’s people. Grillo 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 Sicily and therefore the ‘principal light.’
About the Producer:
Riccardo Campinoti of Le Ragnaie in Montalcino teamed up with his friend and U.S.A. importer, Ronnie Sanders to create Poggio Anima. Their idea is that there is “an everyday dichotomy between good and bad in the world. Looking for balance in all things (including wine) is a vital quest for many. The Eastern ideology of Yin Yang is the core of this ‘balance’ in the Poggio Anima concept.” Hence, the pagan logo. Their white wines represent archangels while their red reflect fallen angels. Each wine is named after an angel that they feel represents the persona of the wine, each one hailing from a single vineyard. 
Technical Info:
The Grillo vineyard is in Western Sicily, in Chirchiaro, between Salemi and Vita, roughly 25 miles from Marsala. The grapes 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 and with a proximity to the sea there is a definitive freshness to the wine.  After de-stemming and skin 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 a few months before being bottled.