Castellucci Miano Nero d'Avola
If you've ever had a Nero d'Avola before, you will be pleasantly surprised. This is the most fruit-friendly and aromatic version in Sicily. Flavors of mature dark fruit, delicate oak, round tannins jam-packed with mouth-watering berries and a silky texture make this dry-medium-body-red the most seductive version of Nero d'Avola. But why?
The reason is because the grapes are cultivated 700 meters up in the Madonie Mountains of Sicily. The altitude plays a key role in the development of fruit aromas and a mature flavor profile. The vineyards rest within a complete ecosystem with trees, limestone, berry bushes, and grain fields. Most commercial wineries produce Nero d'Avola at sea level which produces a hot and bitter style of the varietal.
Castellucci practices sustainable agriculture. No herbicides, no pesticides, and no machinery in the vineyard. All hand-selected and hand-picked grapes. Only the healthiest grapes make it to the cellar.
Featured in Slow Wine 2015 as one of the top sustainability producers in Italy.
Red sauce pastas, roasted chicken, hard cheeses, prosciutto, and filet mignon make great pairings. The wine goes well with a wide range of foods.
Grape Variety: Nero d'Avola
Location: On the slopes of the Madonie Mountains and at an altitude between 500 and 900 meters.
Growing Method: Espalier
Pruning Method: Guyot
Average Age of Vines: 30-40 years-old
Soil: half sandy and clay with alkyl reaction due to the limestone.
Fermentation: Temperature Controlled
Malolactic Fermentation: Processed
Secondary Fermentation: Kept in a combination of steel vats and small Oak Barrels for 10 months, then in bottle for 2 months more.
Classification: Terre Siciliane