Powerful, robust and great value wine from the home of Nero dAvola
A rich start to a smoky finish here from a grape that is rightly gaining more and more attention from wine lovers. Rich, full-bodied and strikingly deep in colour balanced by a medium acidity and medium+ tannins. Black fruits abound with bramble, blackcurrant, mulberry and black plum at its core with a hint of liquorice, carob and bergamot. Charcoal, tobacco, cocoa and vanilla notes and a touch of spiciness on the finish reflect the well-managed oak ageing.
- 17 pts Jancis Robinson, September 2021
- 89pts Robert Parker, November 2021
18 Months Ageing in American & French Oak Barrels
Food Pairing: This is a food-friendly wine that can handle the most elaborate of dishes. Try Ox-cheek ragu, aubergine parmigiana, baked pasta or grilled game.
STORY BEHIND THIS WINE
The history of wine in Sicily stretches back millennia and may even have been the birthplace of viticulture in Italy. It has the classic underdog status often overshadowed by more illustrious regions further north. This has all started to change recently as progressively modern winemakers focus on getting the absolute best out of the wide range of local varieties (there are at least 65 on an island about the size of Munster).
One such producer you need to know is Caruso & Minini. In a mix of tradition with modernism the two families with very different backgrounds, came together in 2004.
Although still relatively young, the winery now has a list of international awards to its name that would make many more established wineries jealous.
The name of this wine derives from the unique soil structure in the vineyard. Water-rounded stones called “Cuti” near the gravel-banked Mazaro river are reminiscent of Bordeaux’s Haut-Médoc.
Nero d’Avola is sometimes called Sicily’s Cabernet Sauvignon. Once you’ve tasted this, it’s easy to see why.