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Sicilia DOC

Femminile e sensuale, il nostro Nero d'Avola racconta di una Sicilia baciata dal sole e accarezzata dalle brezze marine. 

La sua splendida livrea color porpora, bordata da riflessi viola in gioventù, evolve verso il rubino con il passare degli anni. I frutti rossi maturi, la mora e il lampone soprattutto, ne caratterizzano il bouquet, reso intrigante da note di salamoia e da una lieve speziatura.

In bocca è fragrante, morbido e vellutato, con tannini delicati, perfettamente integrati in un finale succoso e persistente.


Nero d'AvolaNero d'Avola 
Sicilia DOC

A feminine, sensual and fascinating Nero d’Avola with a spicy and lively saline character, this wine truly represents the intriguing terroir where it is produced.
Typical hot Sicilian summers are not so common in Menfi, where the fresh ocean breeze's influence is the main characteristic of our territory. This is why the grapes are never too ripe nor too sweet, and grant the wine a vibrant, unique personality.

Tasting notes
The wine has a bright ruby red color with intense shades of violet; its bouquet shows marine aromas, scents of mulberries and raspberries, pickle notes and a touch of light spices.
On the palate it is fragrant and full, with soft and velvety tannins.

Food match
Tuna fish “Aeolian” style, Veal meatloaf. 
We also suggest: Pecorino primo sale della Valle del Belice.
My favorite combination: Traditional pizza napoletana, or the Sicilian version, called “sciavata” in Menfi or “sfincione” in Palermo.

The vineyard
Planting year: 1992
Soil type: Alluvial soil consisting of clay banks that allow the water flowing South from the upper part of the Belice Valley.
Characteristics: Deep dark soil, medium texture, with a grey-green color.
Micro-climate: Dominant breezes blow from the ocean during the day, and from inside the Valley during the night. This constant flow freshens the air temperature during the summer and contributes to prevent humidity stagnation, especially at night.
Altitude: 20-30 meters above sea level.
Exposure: East-West.

The harvest
We pick our grapes during the first half of September, when tannins reach their perfect phenolic ripeness.
Technical information
Winemaking: The grapes are destemmed and crushed. Maceration on the skins lasts 10 days, and then the must is fermented with indigenous yeast in stainless steel tanks at a temperature of 25-28 °C
Refining: 5 months in steel tanks and 3 months in bottles 
Alcohol content: 13% by Vol
Total acidity: 5.7 g/l
pH: 3.45 
Residual sugar: 2.2 g/l 

Vintage 2015: Robert Parker The Wine Advocate: 88/100
Vintage 2014: Wine Enthusiast: 87/100
Vintage 2013: Wine Enthusiast: 87/100
Vintage 2012: Robert Parker The Wine Advocate: 88/100, Gambero Rosso: Oscar Qualità Prezzo and 2 Bicchieri
Vintage 2011: Wine Spectator: 89/100
Vintage 2010: Wine Enthusiast: 86/100, Gambero Rosso: Oscar Qualità Prezzo
Vintage 2009: Wine Spectator: 84/100, Wine Enthusiast: 87/100, Beijing Daily: 89/100
Vintage 2008: Wine Enthusiast: 87/100
Vintage 2007: Wine Enthusiast: 86/100, Gambero Rosso: Oscar Qualità Prezzo
Vintage 2006: Wine Spectator: 83/100, Decanter: 3 Stars
Vintage 2005: Food&Wine Magazine, Falstaff: 85/100
Vintage 2004: Wine Spectator: 87/100, Wine Enthusiast: 87/100, Falstaff: 87/100, Gambero Rosso: 2 Bicchieri

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Marilena Barbera