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Red wines that are more fruit-forward and lighter in tannin and body.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
"Saia" is an ancient Arab word referring to small canals or viaducts built to hold water for use during the summer months. A restricted yield from Nero d'Avola vines averaging 20 years of age is hand harvested and fermentation is initiated in stainless steel tanks and lined vats, with a maceration on the skins of 15 days and regular punching down of the cap. A full malolactic fermentation is followed by 15 months in French oak barriques, of which half are new and half are of one year's use. Four months in bottle precede release.
Saia is opaque deep violet in color with aromas of dark and bitter red cherry, spearmint, spice and oak nuances. These lead into a velvety palate of lush, exotically concentrated fruit balanced by a fine acidic underpinning and ripe, sweet tannins. The long, penetrating finish ends on notes of wood, spice and pepper.
"Incense, licorice and a host of other dark aromas and flavors emerge as the 2008 Saia (Nero d'Avola) opens up in the glass. The 2008 is more complex and nuanced than the 2009, but also firmer in style. Mint, tobacco and anise are some of the notes that develop over time. This striking, beautifully delineated red should continue to provide compelling drinking for a number of years. It is yet another example of a great Italian wine that over delivers for the money."
The Wine Advocate
"A spicy red, featuring crushed black cherry, blackberry and plum notes that carry hints of melted licorice, vanilla bean, incense and earth through to the slightly grippy finish. Drink now through 2014."
The Feudo Maccari lies just over a mile from the sea, and basks in a dry, sun drenched climate verging on torrid in the summer months. Mediterranean winds moderate the climate and aerate the clusters, and some irrigation is required during the hot, dry season. The vineyards lie 240 feet above sea level on southerly exposed slopes, and the predominant volcanic soil profile is mixed...Read More About Feudo Maccari
Sicily makes a lot o' wine. From Marsala, the sweet, fortified wine of the region, to up-and-coming Nero d'Avola, this hot and hilly region is diverse. Sicily was at one time more quantity focused than quality, and while it's still producing a great deal of wine, the quality coming out is much better. With poor soil (great for grapes), warm sunshine, little...Read More About Sicily
the warm island off the coast of Italy, has found its grape hero. Nero d'Avola
has long been the indigenous grape variety of the area, but was originally relegated
as a blending agent to add color and body to other wines of the region. In the
past few decades, Nero d'Avola has come into...Read More About Nero d'Avola
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