Gulfi Neromaccarj 2005 Front Label
Gulfi Neromaccarj 2005 Front Label

Gulfi Neromaccarj 2005

  • RP93
750ML / 13.5% ABV
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750ML / 13.5% ABV

Winemaker Notes

Savage, meaty bouquet, projecting affirmative perfumes of ripe black cherry, garrigue and eucalyptus. The sip is layered, yet fresh and with a certain briny quality to it. Firm, powerful tannins. Long finale, building up with lingering flavors of blackberry fruit and juniper. Maccari always exhibits a wild and meaty quality that is typical of this Cru from the Pachino / Val di Noto. The wine will likely reach its plateau of maturity between 8 and 15 years of bottle age.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
Gulfi’s 2005 Neromaccarj is a dark, brooding wine that shows the darker side of Nero d'Avola in its wild cherries, plums, scorched earth, melted road tar, minerals and smoke. Despite the wine's imposing structure, there is plenty of clarity and definition. This dramatic, large-scaled wine should continue to offer superb drinking over the next few years. Anticipated maturity: 2009-2019.
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Gulfi

Gulfi

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Gulfi, Italy
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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.

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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 the 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 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 varieites 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 wines of the island.

Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry whites. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

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WWH122358_2005 Item# 110108

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