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Tasting Note
A natural Nero d'Avola with a spicy, complex nose of liquorice, chocolate and dark fruit. Crisp and long on the palate.
Drink it with: steak, game or hard cheeses.
The Winemaking
70% crushed and 30% whole bunches, fermented with wild yeasts in wooden barrels for about 10 days, peaking at 28°C. A month on the skins through malolactic, then eight months in neutral oak.
The Vineyards
Young vines, around seven years old. Hand-picked from vineyards at 350–450 metres, where cool nights hold on to acidity. Island winds keep yields naturally low, and Fabrizio picks earlier than many of his neighbours for brighter, fresher fruit.
The Producer
Fabrizio Vella makes four wines that set out to taste unmistakably of Sicily, working organically with the island's own Catarratto and Nero d'Avola.
The Details
Tasting Note
A natural Nero d'Avola with a spicy, complex nose of liquorice, chocolate and dark fruit. Crisp and long on the palate.
Drink it with: steak, game or hard cheeses.
The Winemaking
70% crushed and 30% whole bunches, fermented with wild yeasts in wooden barrels for about 10 days, peaking at 28°C. A month on the skins through malolactic, then eight months in neutral oak.
The Vineyards
Young vines, around seven years old. Hand-picked from vineyards at 350–450 metres, where cool nights hold on to acidity. Island winds keep yields naturally low, and Fabrizio picks earlier than many of his neighbours for brighter, fresher fruit.
The Producer
Fabrizio Vella makes four wines that set out to taste unmistakably of Sicily, working organically with the island's own Catarratto and Nero d'Avola.
The Details