Feudo Montoni Nero d'Avola Vrucara 2008
Nero d'Avola from Sicily, Italy
Enters juicy, lean and a bit tight, then opens to reveal focused flavors of black pepper, sage and rosemary complemented by hints of grilled meat and smoke. An easygoing lightweight that's ideal with grilled meats or pizza.
Wine Enthusiast - "Blessed with some of the most beautiful vineyards in an isolated spot in central Sicily (Contea di Sclafani), vintner Fabio Sireci's full attention goes to the quality of his fruit. This top-shelf expression of Nero d'Avola offers bright red fruit and softly toasted almond. "
Feudo Montoni Winery
Feudo Montoni is one of Sicily's most historical producers of Nero d'Avola, the estate dates back to the XVI century, when the prized "Vrucara" single-vineyard was first planted in the Contea di Sclafani area (650 mt asl), and the resulting wines immediately prized by Andrea Bacci (the Vatican's court official sommelier) in his "De Naturali Vinorum Historia". Ever since the foundation of the estate the Sireci family has been tending vines and reproducing massale cuttings from their own exclusive clone of Nero d'Avola. Completely surrounded by cereals and cattles and therefore thoroughly preserved from genetic contamination, the "Vrucara" clone of Nero d'Avola has developed its own distinct identity over the centuries, to deliver us today a unique, extreme rendition of all-authentic, utterly spicy Nero d'Avola. At 650 mts altitude, Feudo Montoni stands out as the highest vine-site Sicily-wide for Nero d’Avola: intense sunshine combined with cool nights and sandy-clayey soils rich in limestone and iron make for a perfect terroir where to grow Nero d’Avola. Grapes ripen slower and later but more evenly here. View all Feudo Montoni Wines
About Sicily(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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Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.