Feudo Maccari, Neré Nero d’Avola DOP, Sicily, Italy, 2020

Overview of the Wine
The Feudo Maccari lies just over a mile from the sea, and basks in a dry, sun drenched climate verging on torrid in the summer months. Mediterranean winds moderate the climate and aerate the clusters, and some irrigation is required during the hot, dry season. The vineyards lie 240 feet above sea level on southerly exposed slopes, and the predominant volcanic soil profile is mixed in a few areas with white sand and chalk deposits. The Nero d’Avola vines are trained on trees in the traditional Sicilian manner, with the other varieties to more conventional systems. The first vintage of Saia, composed entirely of Nero d’Avola, is in the 2002 vintage; experimentation continues with other varieties.

The diversity of the estates’ soil and climatic conditions dictates that cultivation and winemaking follow the demands of the environment and pursuit of quality. Yields are restricted, and at harvest the clusters are handpicked, sorted, destemmed, and put into a conveyer-belt apparatus which breaks the skins rather than crushes the berries. Fermentation takes place in a combination of temperature controlled stainless steel and lined open-top fermentors with maceration periods appropriate to the varietal in question followed by natural malolactic fermentation in tank. Cooperage consists primarily of 225-liter barriques with some capacity in 500-litre tonneaux, and is of new and one year’s use; length of oak contact depends on both the wine and vintage, but generally lasts for a period of twelve to eighteen months. A first blending of lots takes place when the wine is placed in barrique; a second at the first racking. The wines are then bottled with minimum intervention.

Alberello trained (bush trained) vines are 12-34 years old, and have been planted with a southern exposure at 250 feet elevation, about one mile from the sea. Grape yields are low (about 2.5 tons/acre) to encourage concentration and complexity in the wine. In the spring, the vines are pruned to one bud per plant, and in June/July, a green harvest is performed to eliminate lesser grapes. Twenty days prior to harvest, the vines go through an additional cluster thinning, or a selection of the best grapes in the bunch.

Grape / Blend
Nero d'Avola

Origin
Sicily, Italy

Winemaker's Tasting Notes
The 2020 vintage was characterized by average climatic conditions in the area. A mild spring and a basically dry summer but with good temperature ranges, optimal conditions for the ripening of aromatic red grapes. The harvest began in mid-August with the white varieties, and continued at the beginning of September with the harvest of the Nero d'Avola grapes. All the grapes have thus reached an ideal sugary, aromatic and phenolic ripeness, with the production of wines of particular fragrance and pleasantness.

Deep scarlet-red colour, brilliant and intense. The nose reveals decisive scents of redcurrant and blackberry, followed by spicy and balsamic hints of black pepper and eucalyptus. Its main characteristic is its pleasantness, which combines elegance and persistence.