Feudi del Pisciotto Versace Nero d'Avola 2016
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Characterized by an intense ruby red color typical of this grape variety. The nose offers delicate and persistent notes of red berry fruits such as blackcurrants, blueberries and cherries. Full, velvety and persistent, aiming for an elegant overall harmony.
Pairs well with red meat roasts, game, stews and aged full-flavored cheeses.
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A pure beam of ripe black currant fruit runs through this elegant, medium- to full-bodied red, layered with light, taut tannins, bright acidity and aromatic accents of melted licorice, tarry mineral and rose hip that linger on the fresh finish. Drink now through 2028.
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2015-
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Located inside the triangle created by Piazza Almerina (known for its extraordinary and intact Roman villa), Caltagirone (famous for its ceramics) and Vittoria (famous for Cerasuolo di Vittoria, the only Sicilian DOCG), the vineyards of Feudi del Pisciotto dedicate half their vines to the red wine king of the island, Nero d’Avola, and half to international varieties such as Cabernet, Merlot, Semillon and Gewürztraminer. Inside the winery, Feudi del Pisciotto prides itself on combining history with high technology in the cellar in order to reach the highest levels of the Sicilian wine production.
Part of the Pisciotto reserve, famous for its beauty, the abundance of cork oaks and the presence of many other species of vegetation, Feudi del Pisciotto also enjoys relicts of its long history, including an extraordinary millstone that was once used by the ancient Romans to make wine.
Boldly opulent and robust, Nero d’Avola is Sicily’s most widely planted red grape. Nero d’Avola performs well both as a single varietal bottling and in blends. It loves hot, arid climates and Sicily's old vines are aptly head-trained close to the ground, making them resistant to strong winds. A few pioneering producers in California as well as Australia farm Nero d’Avola in the same way. Somm Secret—Nero d’Avola's other name, Calabrese, suggests origins from the mainland region of Calabria.
A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.
Though most think of the climate here as simply hot and dry, variations on this sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white Sicilian wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.
Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieties or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected Sicilian wines of the island.
Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry Sicilian white. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.