Nero d’Avola is Sicily’s most popular red grape. If you ever go to a restaurant in Sicily, you won’t see 5 Cabernets on the wine list. Instead, you’ll see 5 different Nero d’Avola producers! The grape is capable of many different wine styles. Castellucci Miano chose to make an elegant and lighter style to show off Nero d’Avola’s finesse and nuance. If you like light Pinot Noirs, this might be a great Sicilian transition for you. If you’re a fan of Nero d’Avola, you’ll be awestruck by its beautiful blackberry, current and volcanic espresso aromatics and soft textures. Deep garnet color, dry, medium to full-bodied and earthy with a smooth velvet finish. Pairs with lamb, beef, and pasta.
The vineyards are located on the Madonie mountain slopes, at an altitude of 500 and 900 meters above sea level. Grown using the traditional espalier method and pruned in the guyot style. The average age of the Nero d’Avola vines is 30-40 years. The Madonie mountain soil is half sandy and clay with alkyl reaction due to the limestone, contributing to the wine’s delicate aromatics. Grape harvest happens in October and the fermentation is temperature controlled, then malolactic fermentation is allowed to proceed. The secondary fermentation is kept in small oak barrels for 10 months and aged in the bottle for two additional months. Tipology DOC Sicilia. Production: 20,000 bottles annual.