Wine Maker Notes
Until the 1980s, commercial use of Nero d’Avola was dedicated almost exclusively to fortifying weaker reds in France and northern Italy. In the past Nero d’Avola, like other Sicilian reds, was often syrupy, with an alcohol content reaching 18%. New viticulture techniques and night harvesting --placing the grapes in cooled vats to prevent premature fermentation-- have been used by a few vintners to retain flavor without producing an overpowering wine. The result is often compared to Syrah.The vineyards are located in central Sicily, in the province of Caltanissetta, at about 1,600 feet above sea level. The altitude, together with the distance from the sea, provides for excellent diurnal variety where the warm Sicilian sun is alternated with fresh, cool evenings, ensuring great condition for ripening the grapes. The vines are planted south facing following the vertical trellis system on sandy and clay rich soil using guyot pruning.