The sea is just there, only a few steps away. As a result of this proximity, even the timbre is saline and iodised, so much so that its salted scent can be picked up by the nose. Used in the past as a blending wine, Nero d'Avola stands out as a Sicilian product of excellence thanks to the sensitivity of those who have managed to cultivate and express its most profound elegance. Similarly, NeroSanlorè, intense but never excessive, is the result of a land that meets the sea, of a history that meets modern taste
Vigna San Lorenzo extends for about 2,5 hectares in the San Lorenzo district, at only 10 meters of altitude and 700 from the sea, which strongly influences its cultivation. There is a warm, temperate Mediterranean climate. The planting density is 7000 vines per hectare, grown as small trees. The soil is particularly fine and homogeneous, with a high percentage of sand mixed with brown clay. The non-irrigated vines are over 40 years old and produce a natural yield of no more than 40 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.
Nerosanlorè is one of the four cru. It is the most expressive Nero d'Avola and most greatly impacted by its marine environment. Its aromatic peculiarity makes it a perfect wine for salted fish and dense fish soups; it makes for a stimulating combination when paired with elaborate first courses Mediterranean dishes, which typically include tomato, herbs, capers, olive oil, and possibly vegetables and blue fish. If you want to pair it with meat, we suggest you try more fragrant and fine fibre meats, in particular lamb and kid. We recommend a serving temperature of no more than 18 degrees.