Naturalmente Bio Sicilia Nero d'Avola

From 100% organically grown Nero d'Avola grapes from western Sicily. Deep Ruby color with aromas of dark fruits, citrus and herb spice. On the palate flavors of plum and ripe blackberry with cedar notes and spice. Medium + finish ending with fruit and spice. Nice value.

From 100% organically grown Nero d'Avola grapes from western Sicily. Deep Ruby color with aromas of dark fruits, citrus and herb spice. On the palate flavors of plum and ripe blackberry with cedar notes and spice. Medium + finish ending with fruit and spice. Nice value.

Open 3 days. Fruit is absolutely scrumptious. Black raspberry compote, balanced acidity.

Blackberry, volcanic, silky texture.

ripe, volatile, and juicy 🍒💅🏼🧃

blackberry, black currant jam, pairs well with meat sticky taste (one that lingers) unsuccessfully does not pair with chocolate and nuts ate with peppery pesto blessed with garlic lemon and prosciutto

It has Sicilian pizza written all over it. Rather awkward on opening so I’d suggest a couple of hours exposed to lots of air. Twenty-four hours in it was beginning to sing. Not quite in the same class as the Gulfi lineup but I don’t believe it pretends to be. To C&M...well done.

First wintery Sunday with depressing cold drizzle. My response: home cooked Pasta Fagiole with soft Japanese yeast bread with lots of butter. What a wonderful comfort food match. The Etna Nero d’avola is young, juicy, and fruit-forward. Cassis, Boysenberry, and bright citrus notes. Medium weight, nice viscosity, and enough acidity to stand up to the tomato’s and good olive oil drizzle. Touch of green stems actually balances the fruit. Nice long finish and makes me consider picking up a few more for rustic pizza/pasta.

Dominant black fruity flavors like cherry and plum. Also had some earthiness. Smooth and medium body.

Tommaso had this 4 years ago