Riofavara Eloro Spaccaforno 2011

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    Riofavara Eloro Spaccaforno 2011 Front Label
    Riofavara Eloro Spaccaforno 2011 Front Label

    Product Details


    Varietal

    Region

    Producer

    Vintage
    2011

    Size
    750ML

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    Winemaker Notes

    Riofavara

    Riofavara

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    Riofavara, Italy
    One of the newest additions to our portfolio is Kermit’s first Sicilian producer: the Riofavara estate, which is on the southern tip of this legendary island. The Padova family has tended vines here for almost a century, but only in 1993 did they begin bottling their own wine. Just a few years later, Massimo Padova took over the estate along with his sister Marianta, their cousin Antonella, and Massimo’s wife, Margherita. This energetic young team has worked tirelessly over the last dozen years to build a new winery and hone production techniques, resulting in an impeccable expression of the land they prize so highly.

    The philosophy at Riofavara revolves around two central concepts: Sicilian typicity and the environment. Before rejoining his father at the estate, Massimo executed a careful study of the region’s wineries, zeroing in on the most talented and meticulous producers and determining what vineyard qualities and production methods were the keys to their success. Armed with his findings and reassured that their own land was among the region’s best terroirs, he ensured that every possible measure was taken to hone the quality of their wines. The family is so fervently dedicated to organic production that a few years ago they deemed the official Italian certifying agency too lax and “fired” them, establishing their own stringent standards that demand quality in the finished wine as well as environmentally friendly practices during production. Today they are happy to provide proof of their organic status from a small group called ASCA, which they find more rigorous in their inspections.

    Riofavara is located in the Noto Valley, just a few minutes down the road from the town that gave Nero d’Avola its name, and was the first producer to dignify this grape with the use of its own indigenous yeasts. Though the area’s image still suffers in some circles from the historic production of high-alcohol wines that were good only to boost thin wines from the mainland, estates like Riofavara have completely reversed this trend, eliciting vivacious, mineral wines from the zone’s rocky limestone and marl terrains.

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    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.

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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 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.

    ZZZREFPRODUCT309870 Item# 309870

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