The 2017 Nero D'Avola has notes of raspberry, plum, fresh cherry and chocolate, with a medium-light body, fresh acidity and low tannin structure.
When searching for this important southern Italian variety, we found that there were very few acres planted in California. Luckily, a meticulous farmer in Tracy Hills, Jeff Brown, was brought to our attention. The area is classed as a mineral resource zone designated by the US Geological Service due to the high gravel content of the soil. This well-drained vineyard is deficit irrigated which produces intensely flavored grapes.
Grapes are gently destemmed and the must is transferred to a temperature controlled stainless steel tank where it sits on its skins until it naturally begins fermenting. It is pumped over twice a day for 7days before being pressed. It then goes through malolactic fermentation and is aged on 30% new French oak for 15 months before being bottled.