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Torresella Nero d'Avola 2012

Nero d'Avola from Sicily, Italy
    750ML / 13.5% ABV
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    3.2 9 Ratings
    750ML / 13.5% ABV

    Winemaker Notes

    Nero d'Avola is the signature variety of Sicily, the land of sea, sun, art and good food. At Torresella, meticulous selection has created a wine that reflects the authentic Sicilian spirit in Nero d'Avola's aromatic abundance of red fruits, spices, and Mediterranean herbs. Torresella's sustainable practices, symbolized on the label, ensure an ongoing commitment to preserving the environment.

    Critical Acclaim

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    Torresella

    Torresella

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    Torresella, Italy
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    The Torresella Winery is located in Italy's eastern Veneto region, an area of gentle hills and broad plains along the Adriatic Sea, about midway between Venice and Trieste. The land, with its alluvial soil of clay and limestone, has been known for its superior vineyards since Roman times.

    Torresella was founded by Count Gaetano Marzotto who created a 4,000-acre venture surrounding the winery, ceding the land to tenant farmers from whom he bought the best grapes for his wines. Throughout the years, Torresella has been an innovator in modern winemaking techniques, with a goal of producing fresh, light, crisp wines of consistent quality at affordable prices.

    Cantine Torresella produces six 100% varietal wines. There are two white wines, Pinot Grigio and Riesling, two red wines, Pinot Noir and Nero d’Avola, and two sparkling wines, Prosecco and Frizzante. The wines are exceptionally true to their varietal characteristics, with the emphasis on freshness and fruit complexity.

    Dr. Fabrizio Guerrini has been the Managing Director of Cantine Torresella since 1987, overseeing the winery's growth as an international symbol of quality and value - as well as a supporter of environmental issues, particularly wildlife. A unique feature of the handsome Torresella bottle labels are images of the ecosystem - stunning reminders of Torresella's commitment to environmental preservation.

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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.

    FED653740_2012 Item# 136394