NERO D'AVOLA MENFI DOC
A 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.
Many believe that Nero d'Avola is strictly a "big" wine: bold, heavy, and driven by high alcohol. That misconception exists only because they have yet to taste a Nero d’Avola from Menfi.
In my experience, Nero d’Avola from this corner of Sicily is a remarkably gentle wine. At Tenuta Belicello, just steps from the Mediterranean, the grapes achieve a level of freshness and drinkability that is rare elsewhere.
While much of Sicily faces intense summer heat, our terroir is defined by the constant sea breeze. Sea brine and mild air temperatures directly influence the vines' metabolism and the ripening process. The result? Grapes that are never overripe or cloyingly sweet, but instead possess a vibrant, saline personality and a unique coastal elegance.
Nero d'Avola is hand-picked between late August and early September, when the berries turn an intense deep blue, signaling that the tannins have reached peak phenolic ripeness. Once harvested, the grapes are immediately brought to the winery to be destemmed and moved into stainless steel tanks.
Fermentation does not begin right away: I prefer to capture the most vibrant and fruity aromas through a brief pre-fermentative cold maceration. By lowering the tank temperature to 50-52°F, the indigenous yeasts remain dormant for 24-36 hours. Only when the temperature is allowed to rise back to approximately 65°F does the spontaneous fermentation begin.
The primary fermentation is dynamic and lasts about 6 to 8 days. To optimize color extraction and structural elegance, we perform daily pumping overs and periodic déléstages to aerate the must.
Depending on the vintage, a portion of the wine may rest for a few weeks in large Slavonian oak vats to encourage natural stabilization and aromatic integration.
The wine is bottled without fining or stabilization treatments, and only a light filtration is performed if strictly necessary.
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.
