Gulfi Nerojbleo 2007
Nero d'Avola from Sicily, Italy
The nose projects a dense yet well-focused mass of aromas, dominated by a luscious scent of black fruits, blended with nuances of eucalyptus and sandalwood. The mouthfeel reveals a quite powerful structure, packed with lively acidity and salty minerality. A medium-range Nero d'Avola aged in French oak barrels, meant for medium-term drinking, offering a sense of authenticity and the bold signature of the Sicilian terroir.
The Wine Advocate - "The 2007 Nerojbleo bursts from the glass with super-ripe plums, black cherries, flowers and sweet spices. It possesses gorgeous inner perfume and a racy, supple personality. Blackberry jam and cassis linger on the expressive finish. This is the most extroverted and flashy of the Nero d'Avolas. Anticipated maturity: 2012-2022."
International Wine Cellar - "Bright ruby-red. Ripe, pure blackberry and blueberry aromas are lifted by pungent minerality and fresh herbs. Dense and sweet but refined, with penetrating, sweet dark berry and mineral flavors saturating the palate. Smooth tannins and good underlying acidity give this wine beautiful lift and precision on the long, satisfying finish."
It is a cliche that Sicilian wines are very similar among each other, especially when talking about wines from Pachino in Val di Noto, which is an area further south than Tunis. The Nerobuffaleffj, Neromaccarj, Nerobaronj, Nerosanlore are "crus" that take their name from the localities that they originate from and that are only a few kilometres, or even a few hundred metres, away from each other. The Gulfi winery selected these localities, which are among the oldest and best know in Pachino for the cultivation of Nero d’Avola. Their intrinsic peculiarities and different organoleptic nuances – notwithstanding that they are all Nero d’Avola – struck us from the very beginning and made us decide to respect the integrity of the vines for "cru", which is the true expression of the vineyard in its entirety.
Etna makes Sicily different and makes the difference between the two Sicilies: Western and Eastern. It’s Etna that makes Sicily different and that makes the difference between Western and Eastern Sicily. In front of the tallest active volcano in Europe one can not remain indifferent. The Mountain is, for us from Eastern Sicily, a reference. Our Reseca is the offspring of an old alberlli vineyard in the area of Randazzo, on the northern side of Etna, which encloses the peculiarity and uniqueness of this territory and its mainland climate. It takes strength from the primordial volcanic earth and the indigenous vine "Nerello Mascalese" that is cultivated in "alberello" style: an ancient example of winemaking culture. View all Gulfi Wines
About SicilyView a map of Sicily wineries (SIH-sih-lee) 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 rainfall and good mountain terrains, this little island is perfect for making the good stuff.
Notable FactsThere are still delicious sweet wines coming from Sicily, including Marsala, Moscato di Pantelleria & Malvasia delle Lipari. But the reds are the wines making people stand up and notice. Nero d'Avola is demonstrating its potential for making deep reds with the ability to age. Some winemakers are taking a chance with international varieties, like Merlot and Cabernet Sauvignon. These grapes are sometimes blended with the Nero d'Avola or other native Italian varietals – adding a bit of international sophistication to regional charm.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.