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LU CÒRI

NERO D'AVOLA MENFI DOC

NERO D'AVOLA MENFI DOC

A feminine, sensual and fascinating Nero d’Avola with a spicy and lively saline character, this wine truly represents the intriguing Sicilian terroir where it is produced.

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.

It is fragrant and full on the palate, with soft velvety tannins that shape a vibrant, Mediterranean personality.

THE SHORT STORY

THE SHORT STORY

Grape variety: Nero d'Avola planted in Tenuta Belicello
Soil: clay-calcareous soil, rich in lime-stones
Vineyard: planted in 2007, vertical shoot positioning, Guyot
Winemaking: skin contact for 6 days in stainless steel tanks
Alcoholic fermentation: spontaneous, with wild yeast
Malolactic fermentation: spontaneous
Refining: on fine lees for 3-5 months in stainless steel tanks
Average production: 15.000 bottles/year

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PERSONALITY

PERSONALITY

Many people think that Nero d'Avola is a bold Sicilian wine with a big body and a heavy structure, a lot of weight and alcohol power: that's because they have never tasted a Nero d'Avola from Menfi.

On the contrary, I have always thought that the Nero d'Avola made in Menfi is a feminine wine and that in Tenuta Belicello, a few steps far from the sea, the grapes reach more pleasantness and freshness than anywhere else.
Typical hot Sicilian summers are not so common here, where the fresh ocean breeze is the main characteristic of terroir. The sea brine, constant winds and a mild air temperature influence both the ripening process and the vines' metabolism: this is why the grapes are never too ripe nor too sweet, and grant the wine a vibrant, unique personality.

Read more about Nero d'Avola

WINEMAKING

Nero d'Avola is picked during the first half of September, when the tannins reach a perfect phenolic ripeness and the berries display an intense dark blue color.
Brought to the winery immediately after the harvest, the grapes are destemmed and crushed, and then delivered to stainless steel tanks.

The fermentation doesn't start immediately because I like to extract the fresher and fruitier aromas from the skins through a short pre-fermentative maceration. This is possible lowering the tanks' temperature down to 50-52 °F, in order to slow down the natural activity of wild yeast until the must is brought again to about 65 °F in 24-36 hours.
After cold maceration, the fermentation starts spontaneously and lasts for about 6 days. Pumping overs and déléstages are performed daily to enhance the wine's aromatic complexity.

Malolactic fermentation and refining are also in stainless steel tanks.
The wine is then bottled with no fining agents and no thermic treatments; a gentle filtration may be necessary depending on the vintage.

FOOD PAIRING

The lively and juicy taste of seaside grown Nero d'Avola is perfect for enjoying a typical Sicilian merenda made of cured meat and cheeses, and with the humble blue fish of the Mediterranean: anchovies, tunafish and mackerel "Eolian style", oven baked with potatoes and cherry tomatoes, or steamed in a rich and spicy soup.

Wherever you have tomato, either fresh or cooked, this Nero d'Avola is just the perfect idea for a tasty match: its acidity will exalt any ingredient that you would add to your pizza, from the classic sciavata di Menfi, filled with broccoli and pork sausage, to the sfincione palermitano topped with anchovies, onions and pecorino cheese.
You should also try a delicious combination with the Sicilian world famous pasta alla Norma, made with fried eggplants, cherry tomatoes and salted matured ricotta cheese.

SERVING TEMPERATURE: 57 - 60 °F
Pour Lu Còri in Burgundy style wine glasses - no balloons please - and avoid warm temperatures to appreciate its lush aromas of mulberry and raspberry, enriched with pickle notes of black olives and capers, and a touch of light Mediterranean spices. Decanting is usually not necessary, except if you are drinking an older bottle.

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