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Nerojbleo 2013
89 tsomw points

Gulfi, Sicily Italy

Category: Solid red
Tags: Nero d’Avola

A beautiful biodynamic 100% Nero d’Avola from Sicily.
Gulfi - Nerojbleo 2013 (89 tsomw points)

In the glass a deep ruby red color with violet reflexes in the glass. 
On the nose black cherries, light smoky, licorice, tobacco with hints of vanilla, dried herbs and floral notes.
On the palate full-bodied with good balance and returning flavours. Especially the intense structure makes a perfect impression, as does the fine, ripe tannins, the use of wood and the enormous length of the wine. Will be even better within some years. Cheers!

Website winery:

Winemaker notes:

NEROIBLEO is a warm, solar red, with the striking characteristics of wine produced from the renown Nero'd'Avola, the Sicilian grape variety which has been cultivated for centuries on Mount Iblea in the province of Ragusa.

Produzione area: Val Canziria, in Chiaramonte Gulfi (Ragusa)

VIGNA COSTE nearby Vigna Campo in the Canzeria Valley, with his 4 hectars is Gulfi’s widest vineyard in the commune of Chiaramonte Gulfi. Average altitude is 420 meters above sea level, slopes’ exposure is east-west, with a slight inclination. The climate is tempered, with mild winters and dry summers, favouring a healthy ripening of the grapes. The vineyard is trained with the bilateral spurred cordon, density is 8.900 vines per hectar, and yelds are lower than 85 q/ha.

STORAGE METHOD: horizontal in a cool place at a constant temperature not exceeding 18°C
AGING: ages well, becomes more austere and mature three to four years after vintage

Accompaniments: A smooth and at the same time plucky wine that magnificently accompanies winter legume, multi-grain, and vegetable soups. It envelops and takes custody of the liquid aspect of soups, tender in capturing the theme of the accompaniment without ever giving the sensation of prevailing. Another intriguing possibility is that of drinking it with Mediterranean dishes that unite flavourful vegetables, herbs and cheeses such as an oven baked pasta with aubergines, parmesan, mozzerella, and aromatic herbs, or also the classic aubergine parmesan.

Nero d'Avola, grape variety, sometimes incorrectly referred to as Calabrian (from the region of Calabria), is considered as the most typical and representative red grape of Sicily, excluding the territory of Etna. The incorrect name Calabrian is an "Italianization" of the word in old Sicilian dialect, "Calaurisi" which actually means, 'grape of Avola.' 
The Nero d'Avola was selected for cultivation by grape-growers of Avola (Siracusa) several hundred years ago and spread to the commune of Noto (SR), the provinces of Ragusa and Caltagirone, and recently throughout the rest of the island. When cultivated to yield a low quantity of fruit per vine this grape variety is capable of expressing the characteristics of important aged red wines. An aroma of red fruit and typically "sweet" tannins that persist after many years are the most significant components. At the same time, this grape also lends itself well to the production of young and novello wines of a suggestive red and violet-tinged color, highly pronounced aroma of red fruit (plum, blackberry) and smooth tannins.