The MandraRossa estate vineyards near the town of Menfi in southwestern Sicily. Sourced from vineyards first planted in 1989 at an altitude between 650 – 820 feet above sea level.
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100% Nero d’Avola
The grapes are manually harvested in early September. A brief maceration then takes place for one day followed by one week of fermentation in stainless steel tanks at a controlled temperature between 72˚ - 77˚F with yeasts selected by the winemakers for varietal and regional expression. A system of rack and return and traditional pumping over provides gentle extraction of deep color and fine tannins while retaining fruit characters. Post fermentation maceration is determined by the winemakers in order to accentuate the development of soft tannins and a greater degree of complexity in the wine. 30% of the wine is then aged in barriques for six months. The wine is then bottled in April and aged in bottle for three months.
A fine nose of dark fruit and exotic spice
A bold and unique wine which is full-bodied on the palate with flavors of black cherry, wild plum and licorice, ending with a smooth finish of vanilla
Nero d’Avola is the signature wine of Sicily and pairs well with local cuisine. Try with rich, flavorful pasta dishes, grilled red meats, and hard cheeses.
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Bonera, located in the heart of Menfi’s surroundings, this is a typical farming area, dedicated to the cultivation of vineyards. The temperatures in summer are above 30 degrees, and the great changes in temperature intensify the properties of the Nero d’avola and Cabernet Franc, giving the wine power and elegance.
Each varietal is harvested separately to ensure optimal ripening. Grapes are destemmed, crushed and the resultant must is rapidly chilled to 39°F on its way to the pneumatic presses. Some portions of the fruit are given skin contact in order to extract flavor and body.
Vibrant slight straw yellow with hints of green. Rich, ripe green apple aromas, with sweet & fruity, gentle overtones of orchard blossoms, macadamia nuts and honey. On the palate, soft and rich, deep fruit, fat on the middle palate and great extract lead to a long, rich, fat round finish, almost viscous.