SIKELE NERO D’AVOLA
Varietal(s): 100% Nero d’Avola
Tasting notes: This wine definitely has tobacco and volcanic ash happening. The fruit is dark, dark, dark. But still so fresh. Black cherry, red currant, and wild herbs lend vibrancy to the earthier tones in this wine.
About the winery: Marilina and Federica Paterno helm the 60-hectare estate after taking over for their father, Angelo, who purchased the southeastern Sicilian land in 2000, calling it one of the best viticultural sites he had ever seen. Angelo was a winemaker at two other well known Sicilain estates for 25 years prior to this, and still helps in the cellar. His daughters’ collective vision now drives the winery. The sisters work primarily with native Sicilian grapes, and they’re greatly influenced by local winemaker and natural wine ingenue Frank Cornelissen. Beyond organic certification, the estate is built on polyculture, which promotes ecosystem sustainability, and their wines contain little to no additives and minimal sulfur. The really interesting thing about any Sicilian wine is the influence of Mount Etna because it’s such a unique terroir. The volcanic soils make for the island’s hallmark rustic, mineral-driven wines.
Winemaking techniques: From limestone soil, organically farmed, hand harvested, fermentation with indigenous yeasts. In the cellar, fruit and freshness are preserved with the use of large concrete tanks for fermentation and elevage. Aged 8 months in concrete, 3 months in bottle, unfiltered, unfined, and minimal SO2 at bottling.
Pairing tips: Pair this versatile wine with everything from pork tenderloin, to runny cheese or a BLT. Or stick to the usual: cook some pasta (we have a few good options), and pretend you’re in Sicily.