From organic vineyards at an altitude of 350-450m, ensuring cooler night time temperatures which preserve crucial acidity in the grapes, yields are naturally limited by the winds and climatic conditions on Sicily. Fabrizio harvests the grapes earlier than many of his neighbours, producing bright, fresh wines with with no jammy, baked flavours. Nero d’Avola grapes are fermented in wooden barrels, 70% crushed and 30% whole bunches, with full skin contact for a month, followed by filtering and maturation in oak barrels for a further 8 months.
A natural wine with a complex nose, spicy and packed full of punchy liqouirice, chocolate, and dark fruits. The palate is crisp and fresh, with bright hedgerow fruit to the fore, lively acidity and earthy tannins, and hints of pepper, nutmeg spice and vanilla on the finish. Pair up with grilled meats, roasted vegetables or hard cheeses.
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