Varietal: Nero d’Avola 100%
Country: Italy (Sicily)
Tasting Date Price: $12.99
Rating: WS 2011 87 // WE 2011 87
Alcohol Content: 14%
Vineyard Website: http://www.cusumano.it/en/home/
Visual Aspect: Meduim red
Nose: Pleasant, wild red, w/ ample underbrush & game notes, hints of plum & wild berry.
Palate: Palate is clean, round & soft, & the finish lacks the burnt almond note this grape sometimes offers.
Food Pairing: Pizza w/sausage; tomato & basil pizza
Winemaker’s Comments: Nero d’Avola (also known as Calabrese) is the most important and widely planted red grape variety in Sicily. Vast volumes of Nero d’Avola are produced on the island every year, and have been for centuries. The dark-skinned grape is of great historical importance to Sicily and takes its present-day name from the town of Avola on the island’s southeast coast. The area was a hotbed of trade and population movement during the Middle Ages and Nero d’Avola was frequently used to add color and body to lesser wines on the Italian mainland. Translated, Nero d’Avola means ‘Black of Avola’, a reference to the grape’s distinctive dark coloring, but its exact origins are the subject of debate.
Winemakers Notes: 100% Nero d’Avola. Easy drinking, fruit driven w/ a little creaminess & light spice on the finish. Unmistakable combination of black cherry & strawberry, w/ juniper berries on the nose.
Viticulture: De-stemming, cold maceration on the skins for two days at 5°C, fermentation at 26°-28°C with frequent recirculation and removal of the must. Malolactic fermentation in stainless steel, and a period in contact with the Fine lees of at least five months. Successive fining in the bottle.