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Gulfi Nerosanlore 2005

Nero d'Avola from Sicily, Italy
  • RP95
750ML / 13.5% ABV
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750ML / 13.5% ABV

Winemaker Notes

Compact and dense nose with cherries in alcohol. Salty with hints of black olive and brine. Touches reminiscent of slate and stone. Final blow in the nose with nuances of sweet and bitter taste, and touch of thyme Cedrino. Enveloping the palate with elegance and power end tannins and final round of fresh almonds.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
Everything comes together in spectacular style in the 2005 Nerosanlore, Gulfi’s most extravagant Nero d’Avola. This is another large-scaled offering, yet all of the elements of a great wine are present. Beautifully delineated aromatics meld into deep layers of dark fruit, violets, chocolate, spices and minerals. A gorgeous, seamless wine, the Nerosanlore boasts sensational purity in an utterly compelling style. It is not to be missed. Anticipated maturity: 2010-2022.
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Gulfi
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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Nero d'Avola

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Opulent with bold fruit and robust tannins, Nero d’Avola is Sicily’s most widely planted red grape, though the variety's other name, Calabrese, suggests origins from the mainland region of Calabria. Popular throughout Sicily and prized for its body, color and deep cherry fruit, 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.

In the Glass

A couple of styles of Nero d’Avola are possible. The first is typically a powerful, opulent, dark fruit driven style with notes of coffee or cocoa from aging in wood. A second style offers up a snappier version with red cherry fruit and herbal notes, having seen little to no oak during aging.

Perfect Pairings

Nero d’Avola’s black fruit and spicy flavors are perfect with rich flavors like grilled meat or stews, but can also be a great compliment to burgers, pizza or pasta.

Sommelier Secret

If you love big, bold wines like Napa Cabernet and Châteauneuf-du-Pape but want to stick to a budget, look no further than Nero d’Avola for a worthy substitute. Even the best examples often run under $20.

WWH124551_2005 Item# 116264