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Vigneti Zabu Nero d'Avola 2016

Nero d'Avola from Sicily, Italy
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    Winemaker Notes

    100% Nero d'Avola from vineyards in the Sambuca di Sicilia area. The grapes are pressed lightly to avoid green tannins. Maceration at controlled temperature lasts for 10-12 days and the must is reassembled every 4 hours. The wine is aged in stainless steel tanks. Intense, ruby red with purplish highlights and intense red fruit, balsamic and floral aromas. Warm on the palate with a long-lasting finish and an aftertaste of woodland flowers.

    Excellent with roasts, game dishes and seasoned cheeses.

    Critical Acclaim

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    Vigneti Zabu

    Vigneti Zabu

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    Vigneti Zabu, Sicily, Italy
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    Lying on a hill, Sambuca di Sicilia is located in the Belice Valley, where lush vegetation surrounds the town. The origin of the town’s name comes from its founder, Al Zabuth the Charming, an Arab Emir. It was Al Zabuth who revived the town agricultural growth, which had been previously lagging.

    Today, the surrounding area is strewn with archaeological artifacts that point to the generations of farmers who have lived here over the centuries. These men and women of the land have a strong tradition of farming while maintaining respect for nature.

    This respect for the land fits well with Farnese philosophy has led to the creation of Vigneti Zabù. In the winery’s words, “The art of winemaking can create nothing more than what the grapes contain in nature.” The vines that grow in the Sambuca region, are subjected to the hot Sicilian summer days and cool nights which help the grapes develop wonderful, layered, flavors. The heat of the summer is tempered by the generous water supply of Lake Arancio which helps to create a microclimate ideal for the vines. Zabù employs the most advanced winemaking technology which is critical to enabling the features of the grapes to be transferred intact to the bottle. It is Farnese’s belief that excessive enthusiasm while working in the vineyards is pointless if the winery is unable to maintain certain standards when bottling.

    A large, geographically and climatically diverse island off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. It is also home to red and white table wines that have been steadily increasing in quality and popularity over the past few decades, allowing Italy’s fourth largest wine-producing region to shed its former image as merely a supplier of bulk wine. Certainly, plenty of bulk wine is still made here, but those who look beyond that will find plenty of high-quality wines for every-day drinking as well as bottles from boutique producers who espouse thoughtful vineyard practices (the organic wine movement thrives here). Though most think of the climate here as simply hot and dry, there is some variation on the sun-drenched island, particularly at high elevation on the slopes of Mount Etna.

    Although Sicily’s comeback began with clever labels and easily recognizable international varieties, its charm lies in its indigenous grapes. Nero d’Avola is the most widely planted red variety, responsible for full-bodied, berry fruited wines throughout the island. In Cerasuolo di Vittoria, it is blended with the lighter, more floral Frappato to create an elegantly balanced wine. On the volcanic soils of Mount Etna, many noteworthy wines are being produced in every color—whites from Cataratto and Carricante, and rosés from Nerello Mascalese and Nerello Cappuccio. All of these wines share a racy streak of minerality and at their best can bear more than a slight resemblance to their respective Burgundies. Grillo and Inzolia, the grapes of Marsala, are used to produce generally simple, 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 and fruit-driven with robust tannins, Nero d’Avola is Sicily’s most widely planted red grape variety. Popular throughout Sicily both on its own and in blends, it features alongside Nerello Mascalese, Nerello Cappuccio, and Nocera in full-bodied Faro, and with Frappato in Cerasuolo di Vittoria to produce a light, lively wine.

    In the Glass

    Nero d’Avola is a bold, powerful wine with relatively high alcohol, moderate acidity, and an affinity for oak. Its flavors and aromas are of dark fruit (like plum, blackberry, and black cherry), peppery spice and sweet cocoa, occasionally accompanied by an earthy or herbal character. Dried fruit flavors are also common due to the hot weather this variety requires to thrive.

    Perfect Pairings

    Nero d’Avola’s dark, spicy flavors lend it well to richly flavored grilled meat dishes, but can also be a great compliment to simple 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 are often under $20.

    PIN892731_2016 Item# 317034