Arancio Nero d’Avola
06.15
A zesty brash cherry scented wine with bold fruit flavors paired with more subdued earthy and spicy notes that keep the wine solidly grounded. It’s full bodied and undeniably ripe and concentrated with solid warm smooth tannins on the finish.
Even though Italians have been making wine on their beloved bootshaped peninsula for thousands of years, there are still some surprises out there.
Take this Nero d’Avola for example. A relatively unknown grape variety that has been growing peacefully on the island of Sicily for hundreds of years now steps into the spotlight on its own.
For generations, the thick dark wine produced by Nero d’Avola was unceremoniously used as a blending wine to doctor up thinner, weaker wines from the north. Nobody gave much thought to what it might be able to produce on its own.
Until quite recently that is. There has been a surge in interest in previously overlooked, underappreciated native grape varieties. Winemakers are “rediscovering” these vines and with a little help from modern winemaking, they’re giving these grapes the chance to show what they can do.
With the world awash in Merlot and Chardonnay, it’s refreshing to try something that’s got its own unique spirit and personality.
Feudo Arancio, an estate surrounded by over 600 acres of vineyards in Sambuca di Sicilia, is a modern winery that nevertheless holds tightly to tradition. They’ve mastered the Nero d’Avola, recognizing the importance of new viticultural techniques and especially of harvesting before the grapes become overripe (to avoid syrupy thick wines). In the cellar temperature control is crucial to protect the bright fruit flavors and keep the alcohol levels reasonable.
The result is sure to get your attention. A wine that’s modern but not standardized or homogenized. Nero d’Avola is perfect for wine lovers in search of a “real” red wine.
Pull the cork 30 minutes before serving. This will give the bouquet a chance to open up. This wine has a lot of personality, and might overwhelm mild foods. Serve it with strongly flavored dishes like a ragout of wild mushrooms, roast lamb or venison.
