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.