Gulfi Nerojbleo Sicilia Doc 2019

NEROIBLEO is a warm, solar red, with the striking characteristics of wine produced from the renown Nero'd'Avola, the Sicilian grape variety which has been cultivated for centuries on Mount Iblea in the province of Ragusa .
Produzione area: Val Canziria, in Chiaramonte Gulfi (Ragusa)
THE VINEYARD :
VIGNA COSTE nearby Vigna Campo in the Canzeria Valley, with his 4 hectars is Gulfi’s widest vineyard in the commune of Chiaramonte Gulfi. Average altitude is 420 meters above sea level, slopes’ exposure is east-west, with a slight inclination. The climate is tempered, with mild winters and dry summers, favouring a healthy ripening of the grapes. The vineyard is trained with the bilateral spurred cordon, density is 8.900 vines per hectar, and yelds are lower than 85 q/ha.
CHARACTERISTICS:
QUALIFICATION: Sicilia IGT
GRAPE VARIETY: “Calavirisi” (Nero d'Avola) cultivated 100% by alberello (7000 vines per hectare).
VINIFICATION: the grapes harvested in the second half of September are vinified into red with a long maceration with the skins.
MATURATION: after the malolactic fermentation, the wine is decanted into small 225 and 500 liter barrels where it is left to age for at least a year.
REFINING: aged in bottles for several months
ORGANOLEPTIC CHARACTERISTICS:
Color: ruby red, with deep violet reflections.
Odor: ethereal, intense, characteristic of red fruit with a hint of vanilla.
Flavor: elegant, harmonious, lingering finish.
ALCOHOLIC CONTENT: 13,5 %
SERVING TEMPERATURE: 18 - 20°C.
STORAGE METHOD: horizontal in a cool place at a constant temperature not exceeding 18°C
AGING: ages well, becomes more austere and mature three to four years after vintage
Accompaniments: A smooth and at the same time plucky wine that magnificently accompanies winter legume, multi-grain, and vegetable soups. It envelops and takes custody of the liquid aspect of soups, tender in capturing the theme of the accompaniment without ever giving the sensation of prevailing. Another intriguing possibility is that of drinking it with Mediterranean dishes that unite flavourful vegetables, herbs and cheeses such as an oven baked pasta with aubergines, parmesan, mozzerella, and aromatic herbs, or also the classic aubergine parmesan

GRAPEVINES:
Nero d'Avola grape variety, sometimes incorrectly referred to as Calabrian (from the region of Calabria), is considered as the most typical and representative red grape of Sicily, excluding the territory of Etna. The incorrect name Calabrian is an "Italianization" of the word in old Sicilian dialect, "Calaurisi" which actually means, 'grape of Avola.' The Nero d'Avola was selected for cultivation by grape-growers of Avola (Siracusa) several hundred years ago and spread to the commune of Noto (SR), the provinces of Ragusa and Caltagirone, and recently throughout the rest of the island. When cultivated to yield a low quantity of fruit per vine this grape variety is capable of expressing the characteristics of important aged red wines. An aroma of red fruit and typically "sweet" tannins that persist after many years are the most significant components. At the same time, this grape also lends itself well to the production of young and novello wines of a suggestive red and violet-tinged color, highly pronounced aroma of red fruit (plum, blackberry) and smooth tannins