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  • NERO D'AVOLA MENFI DOC
  • NERO D'AVOLA MENFI DOC
  • NERO D'AVOLA MENFI DOC
  • NERO D'AVOLA MENFI DOC
  • NERO D'AVOLA MENFI DOC
  • NERO D'AVOLA MENFI DOC
  • NERO D'AVOLA MENFI DOC
  • NERO D'AVOLA MENFI DOC
  • NERO D'AVOLA MENFI DOC

    A feminine, sensual and fascinating Nero d’Avola with a spicy and lively saline character, this wine truly represents the intriguing Sicilian terroir where it is produced.

    The wine has a bright ruby red color with intense shades of violet; its bouquet shows marine aromas, scents of mulberries and raspberries, pickle notes and a touch of light spices.

    On the palate it is fragrant and full, with soft velvety tannins that shape a vibrant, Mediterranean personality.

  • NERO D'AVOLA MENFI DOC

    A feminine, sensual and fascinating Nero d’Avola with a spicy and lively saline character, this wine truly represents the intriguing Sicilian terroir where it is produced.

    The wine has a bright ruby red color with intense shades of violet; its bouquet shows marine aromas, scents of mulberries and raspberries, pickle notes and a touch of light spices.

    On the palate it is fragrant and full, with soft velvety tannins that shape a vibrant, Mediterranean personality.

  • NERO D'AVOLA MENFI DOC

    A feminine, sensual and fascinating Nero d’Avola with a spicy and lively saline character, this wine truly represents the intriguing Sicilian terroir where it is produced.

    The wine has a bright ruby red color with intense shades of violet; its bouquet shows marine aromas, scents of mulberries and raspberries, pickle notes and a touch of light spices.

    On the palate it is fragrant and full, with soft velvety tannins that shape a vibrant, Mediterranean personality.

  • NERO D'AVOLA MENFI DOC

    A feminine, sensual and fascinating Nero d’Avola with a spicy and lively saline character, this wine truly represents the intriguing Sicilian terroir where it is produced.

    The wine has a bright ruby red color with intense shades of violet; its bouquet shows marine aromas, scents of mulberries and raspberries, pickle notes and a touch of light spices.

    On the palate it is fragrant and full, with soft velvety tannins that shape a vibrant, Mediterranean personality.

  • Many people think that Nero d'Avola is a bold Sicilian wine with a big body and a heavy structure, a lot of weight and alcohol power: that's because they have never tasted a Nero d'Avola from Menfi.

    On the contrary, I have always thought that the Nero d'Avola made in Menfi is a feminine wine and that in Tenuta Belicello, a few steps far from the sea, the grapes reach more pleasantness and freshness than anywhere else.
    Typical hot Sicilian summers are not so common here, where the fresh ocean breeze's influence is the main characteristic of terroir. The sea brine, the constant winds and a milder air temperature greatly condition both the ripening process and the metabolic activity of the vines: this is why the grapes are never too ripe nor too sweet, and grant the wine a vibrant, unique personality.

    All considered, I should change the label and call this wine a Nera d'Avola, like I did in this interview filmed by Vinomediatica at La Terra Trema, a beautiful wine event in Milan.

    La Terra Trema 2014 - Marilena e il Nero d'Avola femmina
  • The lively and juicy taste of my seaside grown Nero d'Avola is perfect for enjoying a typical Sicilian merenda made of cured meat and cheeses, and with the humble blue fish of the Mediterranean: anchovies, tunafish and mackerel cooked "Eolian style", oven baked with potatoes and cherry tomatoes, or steamed to obtain a rich and spicy soup.

    Wherever you have tomato, either fresh or cooked, this Nero d'Avola is just the perfect idea for a tasty match: its acidity will exalt any ingredient that you would add to your pizza, from the classic sciavata di Menfi, filled with broccoli and pork sausage, to the sfincione palermitano topped with anchovies, onions and pecorino cheese.
    You should also try a delicious combination with the Sicilian world famous pasta alla Norma, made with fried eggplants, cherry tomatoes and salted matured ricotta cheese.

    An easy recipe to help you warm up in a rainy autumn evening?
    Try my Marsala flavored roasted chestnuts: they are perfect as an aperitif or a quick dinner, and taste even better if served with a cheese and salami platter. There's no better way to fill your kitchen with the scents of an intense Sicilian summer!

    SERVING TEMPERATURE: 57 - 60 °F
    Pour my Nero d'Avola in Burgundy style wine glasses - no balloons please - and avoid warm temperatures to appreciate its lush aromas of mulberry and raspberry, enriched with pickle notes of black olives and capers, and a touch of light Mediterranean spices.
    Decanting is usually not necessary, except if you are drinking an older bottle.
  • Nero d'Avola is picked during the first half of September, when the tannins reach a perfect phenolic ripeness and the berries display an intense dark blue color.
    Brought to the winery immediately after the harvest, the grapes are destemmed and crushed, and then delivered to stainless steel tanks.

    The fermentation doesn't start immediately because I like to extract the fresher and more fruity aromas from the skins through a short pre-fermentative maceration. This is possible lowering the tanks' temperature down to 50-52 °F, in order to slow down the natural activity of wild yeast until the must is brought again to about 65 °F in 24-36 hours.
    After cold maceration, the fermentation starts spontaneously and lasts for about 6 days. Pumping overs and déléstages are performed daily to enhance the wine's aromatic complexity.

    Malolactic fermentation and refining are also in stainless steel tanks.
    The wine is then bottled with no fining agents and no thermic treatments; a gentle filtration may be necessary depending on the vintage.
  • Harvest 2017: Guida ai Nero d'Avola di Sicilia 92/100
    Harvest 2016: Wine Enthusiast 89/100, Wine & Spirits Magazine 90/100, Guida ai Nero d'Avola di Sicilia 92/100
    Harvest 2015: Wine Advocate 88/100, Wine Enthusiast 87/100
    Harvest 2014: Wine Enthusiast 87/100
    Harvest 2013: Wine Enthusiast 87/100
    Harvest 2012: Wine Advocate 88/100, Gambero Rosso Oscar Qualità Prezzo e 2 Bicchieri
    Harvest 2011: Wine Spectator 89/100
    Harvest 2010: Wine Enthusiast 86/100, Gambero Rosso Oscar Qualità Prezzo
    Harvest 2009: Wine Spectator 84/100, Wine Enthusiast 87/100, Beijing Daily 89/100
    Harvest 2008: Wine Enthusiast 87/100
    Harvest 2007: Wine Enthusiast 86/100, Gambero Rosso Oscar Qualità Prezzo
    Harvest 2006: Wine Spectator 83/100, Decanter 3 Stars
    Harvest 2005: Food&Wine Magazine, Falstaff 85/100
    Harvest 2004: Wine Spectator 87/100, Wine Enthusiast 87/100, Falstaff 87/100, Gambero Rosso 2 Bicchieri

    THE COMMENT OF...
    Monica Larner, on Robert Parker's Wine Advocate: Nero d'Avola Sicilia DOC 2015 | 88/100
    Another good value wine, the 2015 Sicilia Nero d'Avola takes a very direct and immediate approach to the grape. This Nero d'Avola shows the dark olive, caper and rosemary aromas you often get with this grape. The nose is rustic and genuine. Dark berry fruit and wild berry are followed by some scorched earth and sun-dried tobacco. The wine is streamlined and tight with a sour point of cranberry on the nose.
    • grape variety: nero d'avola
    • soil: calcareous-clay
    • vineyard's age: 13 years
    • winemaking technique: maceration on the skins for 6 days
    • alcoholic fermentation: spontaneous, with wild yeast
    • malolactic fermentation: spontaneous
    • refining: in stainless steel tanks
    • average production: 13.000 bottles/year


    VIEW OR DOWNLOAD TECH SHEET, BOTTLE'S PICTURE AND LABEL


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