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Masseria del Feudo Il Giglio Nero d'Avola 2011

Nero d'Avola from Sicily, Italy
    12.5% ABV
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    12.5% ABV

    Winemaker Notes

    Giglio Nero d'Avola is a lovely wine. It has a strong personality and it's addressed to young wine lovers and to those who like quality wines without spending too much.

    Pairs well with baked pasta dishes, grilled meats and medium-hard cheeses

    Critical Acclaim

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    Masseria del Feudo

    Masseria del Feudo

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    Masseria del Feudo, Sicily, Italy
    The Farm Masseria del Feudo was established from an entrepreneurial idea of two young people, Francesco and Carolina Cucurullo. After in-depth examinations and visits to wineries, they decide to set up a winery for the production of IGT quality wines, within rural buildings. The project is part of a wider plan of exploitation and verticalisation of four production lines: wine production, fruit-growing, olive oil-production, and zootechnics, which represent the activities of the family farm, reaching into a territory of 110 hectares, whose management, with the two young members of the family, is at the fourth generation. Together with vineyards, where different cultivars, both native and international, have been tested, among which Nero d’Avola, Syrah, Chardonnay, Inzolia and Grillo, there are also peaches cultivations with 13 varieties at different time and late maturation, processed by a calibration line, followed by packing and storage in fridges. There is also milk caws breeding with a nearby cheese factory for the transformation of milk into typical dairy products.

    The wine-making line has been conceived as a wine-tourism structure, aiming at welcoming wine-operators, tourists, and consumers which have the opportunity to know more about the other two production lines and to find out all those ancient historical, cultural and food and wine traditions, linked to rural world.

    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.

    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.

    GCWMFNA11_2011 Item# 127430