There are ancient and modern histories which tell of the quality of this Neromaccarj, 100% Nero d'Avola. The geological history of the soils with thin and compact layers. The most recent history tells of vineyards planted over 35 years ago. These histories, united by passion, knowledge and determination, have led to the identification of this cru, one of the most renowned in thePachino area, and which makes a powerful wine with a dense tannic texture.
The Maccarj vineyard, one of the most distinguished in the Pachinese area, a classic sub-area of the Val di Noto, covers about 3 hectares at an altitude of 30 metres. The clayey limestone soil belongs to a particularly ancient geological formation and has very thin and compact layers. There is a warm temperate Mediterranean climate. The planting density is 7000 vines per hectare, grown as small trees. The non-irrigated vineyards are over 35 years old with a natural yield that does not exceed 50 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 as a red wine with a long maceration of the must with the skins. After malolactic fermentation, the wine is racked into small 500 and 225-litre barrels where it remains for about 24 months. Bottling is followed by a period of refinement in the bottle of about two years.
This dense and powerful wine should be paired with meat, high quality poultry, or dishes where the wine's acidity, accompanied by a concentrated and compact tannic flavour will contrast and penetrate the meat fibres without disintegrating them. The dense tannic texture would pair excellently with spicy or heavily spiced dishes, such as traditional castrato Abruzzese sauce, as well as hard cheeses that have been aged for a long time. We recommend a serving temperature of no.