A Nero d'Avola with a vibrant, youthful and unmistakably Sicilian energy, with a lightweight appeal that makes it the perfect accompaniment to simple and tasty dishes. The clayey/sandy soils of a small plateau welcome vines grown in rows: but it is the nearby wooded vegetation that mediates the climate and gives Rossojbleo a certain liveliness and freshness, modelling it into an alternative version of the most classic Sicilian variety.
The Ragoleti vineyard extends to an altitude of 450 m above sea level for about 10 hectares on a plateau of the Hyblean mountains behind a large pine forest in Licodia Eubea, on the border between the provinces of Catania and Ragusa. The climate, temperate and cool, is favourably affected by the nearby forest vegetation. The soil is clayey with outcropping banks of limestone and a strong sandy component. There is a planting density of 8,900 vines per hectare. An espalier method is used for training vines. The non-irrigated vineyard yields no more than 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 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 light and fragrant red that goes well with the simplest and tastiest first courses: it goes perfectly with marinara pizza, for example. It is also suitable for pairing with appetizers and cured meats as well as fish dishes with a slightly aromatic seasoning. This wine might also be paired with grilled chestnuts for an intriguing "autumnal" combination. We recommend a serving temperature of between 14 and 16 degrees Celsius.