These wines that embody pure pleasure and a love for one's own land: hence the choice of Eros and Psyche as the emblem of Gulfi productions. This Nerojbleo is also an honest tribute to Sicilian territory and its symbolic grape variety, produced solely according to natural methods and with long ageing processes. The sunny hills of the Hyblean Mountains and genuine cultivation methods guarantee a balanced and soft tasting wine that will linger over the palate like an embrace between love and beauty.
Vigna Coste, located near Vigna Campo in Val Canzeria, is the largest vineyard in the municipality of Chiaramonte Gulfi, boasting around 4 hectares. The average altitude is 420 m above sea level, with east-west exposure and a slightly sloping terrain. The climate is temperate, with mild winters and dry summers, which promote a healthy maturation of the grapes. The planting density is 8,900 vines per hectare, with a bilateral spurred cordon training system. The production of grapes from non-irrigated vineyards does not exceed 85 quintals per hectare.
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 with a long maceration of the must with the skins. After malolactic fermentation, the wine is racked into 500 and 225-litre barrels where it remains for at least a year. Bottling is followed by a particularly important period of ageing in the bottle, of about two years, necessary to stimulate the great expressive potential of this Nero d'Avola which ages remarkably well.
A generous wine, simultaneously velvety and gritty that pairs well with minestrone soup, grains and pules and winter vegetables. Another intriguing match is that of Mediterranean dishes which combine flavourful vegetables, herbs and cheeses: such as lasagne with aubergines, tomatoes, parmesan, mozzarella and aromatic herbs, or even the classic aubergine Parmigiana. We recommend a serving temperature of no more than 18 degrees.