Wine Enthusiast 88
"Made with organic grapes, this has aromas of ripe black-skinned berry, new leather and crushed Mediterranean herb. On the medium-bodied palate, polished tannins accompany ripe Marasca cherry, star anise and a hint of carob. Bright acidity keeps it fresh. Drink through 2022." ~KO
100 Nero d'Avola (Certified Organic/Sustainable; malo 50 IN BARRELS, 50 IN STAINLESS STEEL 2 months; 13.5 alc)
Grown in the 5 organic hectares championed by Giovanna Caruso, these grapes are hand harvested and destemmed before undergoing maceration and fermentation in stainless steel for 15-20 days. Malolactic fermentation is then carried out in stainless steel tanks before the wine is aged 50 in barrels and 50 in stainless steel tanks for two months. Fruity and vibrant, this Nero dAvola has soft, medium tannins and a harmonic finish, showing boysenberry, vanilla, and blackberry notes. Pair with grilled meats and aged cheeses.
Caruso & MininiView all from Caruso & Minini
Located on Sicily's western-most coast near the town of Marsala, Caruso & Minini boasts a history that harks back to the late 1800's when Antonio Caruso bought the company to grow grapes for the nearby Marsala factories. The company was passed through subsequent generations until Nino Caruso finally decided to begin making and bottling his own wine in the mid 1900's. In 2004, Stefano Caruso joined forces with Mario Minini of Lombardy to launch the present-day winery, producing wines from indigenous Sicilian varietals such as Catarratto, Nero d'Avola, Frappato, Inzolia, and Nerello Mascalese. Today, Stefano's daughter Giovanna works closely with her father to head up this historic winery.
The winery now boasts 120 hectares at 200-400 meters above sea level, including 5 hectares that are farmed organically and dedicated to Giovanna Caruso's BIO project. Located 20 kilometers from the sea, the area is cooled by strong winds, yet is far enough from them to avoid any potential damage. The area, which was under water millions of years ago, is characterized by its alluvial soil, rich in water and organic substances. Most notable are the large stones called cuti in local dialect. The softball-sized cuti not only impart a distinct minerality on the grapes grown in them, but also soak up heat from the sun which they transfer to the vines, allowing for an earlier ripening of the grapes thus making harvest possible at a stage which will allow for higher acidity in the wines.