The intense sunlight dazzles the white soils and force us to close our eyes to observe the Nero d'Avola vines planted in this strip of land, where the island pushes into the Mediterranean, further south than the beginnings of the African coastline. The whiteness of the soil is telling of the very high concentration of limestone that makes this intense and fragrant NeroBaronj unique. This wine, born of extremes can undoubtedly offer extreme pleasure.
Nero d'Avola is considered to be the most typical and representative red grape variety of Sicily. The Calabrian synonym is an Italianisation of the dialectal name, "Calaurisi", which literally means "grape (cala)of Avola (aurisi)". In both versions of the word reference is made to the town of Avola, a municipality in the province of Syracuse, indicating that the vine was selected by growers from that area. From there, it has spread to other municipalities of the Val di Noto, Ragusano and Calatino; only recently has it expanded throughout all of Sicily. The most suitable vineyards can produce excellent red wines, perfect for ageing, if they are cultivated according to the traditional techniques developed throughout history, adapted to face the local torrid climate without resorting to irrigation. The aromatic element, arising from the ripe richness of the dark fruit, is marked by flavours of oregano and sun-dried tomato, linked by a range of, brackish Mediterranean undertones. The initial dense, sweet aromas are followed by a lively acidity that finishes with a lingering, flavourful embrace.
The grapes, harvested after mid-September, are vinified in steel with a short maceration period at a controlled temperature. After malolactic fermentation in stainless steel, the wine is bottled and placed on the market about a year after the harvest.
A sharp and highly perfumed wine, with a broad and generous base aroma, which pairs well with heavy and fleshy dishes such as tuna (real, red and fibrous), pork, including sophisticated pork-based dishes, or Mediterranean recipes in which tomatoes and chilli peppers enrich and gratify the aromatic heritage of the wine, enhancing the combination. We recommend a serving temperature of no more than 18 degrees.