Bright deep red. Mineral and sweet spices complicate red cherry and botanical herbs on the nose and in the mouth. Long and very lively on the juicy, suave back end. Lovely stuff. Ian D'Agata, August 1, 2019
Wine Advocate 91
The 2018 Sicilia Nero d'Avola Lagnusa is a well-proportioned expression of this native Sicilian grape that shows equal parts primary intensity with blackberry and cherry contrasted against subtle earthy tones. This is Sicily's Nero d'Avola in all its naked glory. Pair this wine with veal involtini. Monica Larner, October 17, 2019
Lagnusa is the name of the cru from which the grapes hail. The name has its origins in the vineyard which has always been called lagnusa by the farmers of Montoni. In Sicilian, lagnusa means that which is lazy and produces small quantities. Today, we know that a vineyard that produces less, creates higher quality.
Area of Production: Cammarata (Agrigento)
Altitude: 600 meters (1,969 feet) above sea level
Exposure: East-facing vineyard
Soil composition: Clay and sand
Age of the Vineyard: 35 year old vines, grafted from our old Vrucura Nero dAvola mother plants. By grafting in this antique manner, we obtain grapes with a unique and exclusive DNA of Feudo Montoni, our copyright of Nature.
Vine density: 4.400 vines per hectare (1,781 vines per acre)
Training system: Vertical trellis
Pruning system: Guyot
Notes: Handpicked and placed in small cases
Fermentation: 100 in cement containers. Malolactic fermentation takes place completely in cement.
Aging: 20 months in cement, 4 months in barrels, 4 months in the bottle
Tasting Notes: Ruby red in color. Its structure does not want to conquer with strength, but rather with elegance. A complex perfume with notes of cherriesin-spirit, red plum, blackberry and warm spices that are in harmony with one another. The boldest aromas are of cinnamon and clove. Notes of menthol amplify the freshness of the taste. It is soft, velvety, sapid and laced with the right amount of delicate tannin on the palate.
During the 2018 vintage, light rains persisted through spring and into early summer leaving organic farming a challenge with vineyard management and early phenolic development. The constant wind at Montoni helped dry the moisture off the vines and tightly wound berry clusters. Exposure to bright sunshine assisted the vines and fruit to mature beautifully over the growing
months of summer and into early fall. In the end, the vintage proved to be at optimal balance of alcohol and acidity; producing wines that are fresh, fine and elegant. The Nero dAvola Lagnusa was harvested in late September and into early October.
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