Nero d'Avola loves California. Originally from Sicily, this grape can maintain freshness and acidity even in hot climates. I lease this young-vine (10 year old) Nero d’Avola vineyard. Head trained and dry farmed (which is rare to see—head trained vineyards are not being planted in California, most that remain were planted just after WWII). Farmed with minimal intervention, we have cut sprays down to a few per year, and only use elemental sulfur dust. This wine drinks like a young vine wine, with lively acidity and exuberant, dark forest fruits aromatics. Dense flavors and aromatics, but light on the palate. 18 months élevage in neutral oak.
Varietals: Nero d'Avola