Feudo Maccari Saia 2006 Front Label
Feudo Maccari Saia 2006 Front Label

Feudo Maccari Saia 2006

  • WS92
  • WE90
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Saia, the name of the irrigation canals built centuries ago by the Arabs to collect rainwater, is made with 100 percent Nero d'Avola, an extraordinary grape able to produce intense, full bodied wine. The "alberello" cultivation and the aging in French oak make it a wine that stands alone in its category.

Bright, intense ruby red color, alternate sensations of mature fruit and sweet, elegant spicy notes. Explosive flavor and full body yet very fresh with lots of charisma.

Critical Acclaim

All Vintages
WS 92
Wine Spectator
This has subtle aromas of blackberry, mineral and lavender. Full-bodied, with soft, silky tannins and a long, flavorful finish. A succulent red. All in the right place. A classy wine. Drink now. 4,420 cases made.
WE 90
Wine Enthusiast
Saia is one of a handful of icon wines from Sicily; It boasts excellent integration of oak and fruit (although the wood presence is defnitely felt) and amazing richness and intensity on the finish. the wine is dense, inviting and very long lasting.
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Feudo Maccari

Feudo Maccari

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Feudo Maccari, Italy
Feudo Maccari Feudo Maccari Winery Image

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 in a few areas with white sand and chalk deposits. The Nero d’Avola vines are trained on trees in the traditional Sicilian manner, with the other varieties to more conventional systems. The first vintage of Saia, composed entirely of Nero d’Avola, is in the 2002 vintage; experimentation continues with other varieties.

The diversity of the estates’ soil and climatic conditions dictates that cultivation and winemaking follow the demands of the environment and pursuit of quality. Yields are restricted, and at harvest the clusters are handpicked, sorted, destemmed, and put into a conveyer-belt apparatus which breaks the skins rather than crushes the berries. Fermentation takes place in a combination of temperature controlled stainless steel and lined open-top fermentors with maceration periods appropriate to the varietal in question followed by natural malolactic fermentation in tank. Cooperage consists primarily of 225-liter barriques with some capacity in 500-litre tonneaux, and is of new and one year’s use; length of oak contact depends on both the wine and vintage, but generally lasts for a period of twelve to eighteen months. A first blending of lots takes place when the wine is placed in barrique; a second at the first racking. The wines are then bottled with minimum intervention.

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CGM10148_2006 Item# 100022

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