Angelo Nero d'Avola Sicilia DOC 2023 (Italy)

Description

Blackberry, Floral, Herbal

“It's upfront and fragrant with blackberry, smoked meat, rich floral, and roasted nut aromas. The palate offers succulent fruit flavours, supple texture and a plump mouthfeel, beautifully supported by silky tannins, finishing smooth and fruity. At its best: now to 2029” Sam Kim, Wine Orbit

"Some years back we got flooded with cheap, vapid, syrupy sweet Neros d’Avola from big, industrial scale producers. But this is a Nero d’Avola with structure and depth, still showing the exuberant fruit that is the trademark of this grape variety, but with fine tannins and supple texture. Spicy aromatics of plum and fruitcake, a hint of dark chocolate. Generous mouthfeel, some savoury complexity even on the finish – I don’t think that you are going to find a better expression of this variety anywhere in NZ (and certainly a most stylish wine, packaging-wise)" Paul Tudor, Master of Wine

“The best of both worlds - a tasty combination of vibrant berry fruit and savoury, Mediterranean herbs and spice. The style is soft, easy to drink and so very versatile with food exemplifying why this variety is Sicily’s most widely consumed red” Steve Bennett, Master of Wine, Importer

Deep ruby with purple edge. It is an exuberant, succulent, berry-fruited red with soft, rounded tannins, a little reminiscent of Australian Shiraz but with notes of wild herbs, pepper and spice that are evocative of the island’s wildness. Succulent and medium-bodied on the palate – soft, rounded tannins carry waves of berry fruit with a savoury, slightly peppery edge that screams Sicilian sunshine. Drink now through 2028. Serve 16–18 °C. 

Nero d’Avola, Sicily’s most important indigenous red grape, takes its name from the town of Avola in the south-east, but this vibrant example comes from the warmer Belice Valley inland from Trapani in the far west. Produced by MGM Mondodelvino, one of Italy’s leading modern exporters, in an appealing everyday drinking style. Late-September harvest, 12–15 days maceration at 26 °C with daily pump-overs, then aged only in stainless steel to lock in freshness and fruit purity. 

Food Pairing: Brilliant with burgers, roast meats, hearty pasta, charcuterie or pecorino cheese.