This isn't your grandmother's Nero d'Avola. Actually, it kind of is - if your grandmother grew up in the sulfur mines of central Sicily, watching rock salt sparkle under the sun like something precious.
Sergio named this wine Salgemma - rock salt - because that's what glints in the chalky mountainside where these vines dig in at 540-600 meters above sea level. Most Nero d'Avola comes from Mt. Etna, where the grape does what it's famous for: bold, smokey, tannic, cherries so dark they're almost black. Sergio's version says "screw that."
This is Nero gone bright and mineral. Light on its feet. Cherry, raspberry, pomegranate, flowers you didn't know existed. There's still that backbone of blackberry and earth - a reminder of what this grape is capable of - but it's wrapped in something electric, something that tastes like the mountain it came from.
If you've been looking for an everyday Burgundy replacement, you just found it. Pair it like you would a good Pinot: cheese, cured meats, pasta, eggplant, anything with mushrooms. Or just drink it because it's Tuesday and you're tired of ordinary wine.
100% Nero d'Avola | 2023 vintage | Casteltermini, Sicily
This isn't your grandmother's Nero d'Avola. Actually, it kind of is - if your grandmother grew up in the sulfur mines of central Sicily, watching rock salt sparkle under the sun like something precious.
Sergio named this wine Salgemma - rock salt - because that's what glints in the chalky mountainside where these vines dig in at 540-600 meters above sea level. Most Nero d'Avola comes from Mt. Etna, where the grape does what it's famous for: bold, smokey, tannic, cherries so dark they're almost black. Sergio's version says "screw that."
This is Nero gone bright and mineral. Light on its feet. Cherry, raspberry, pomegranate, flowers you didn't know existed. There's still that backbone of blackberry and earth - a reminder of what this grape is capable of - but it's wrapped in something electric, something that tastes like the mountain it came from.
If you've been looking for an everyday Burgundy replacement, you just found it. Pair it like you would a good Pinot: cheese, cured meats, pasta, eggplant, anything with mushrooms. Or just drink it because it's Tuesday and you're tired of ordinary wine.
100% Nero d'Avola | 2023 vintage | Casteltermini, Sicily
