2007 Feudo di Santa Tresa Nero d' Avola Avulisi

Year: 2007
Appellation: Sicily
Country: Italy
Red Wine
Price :
$15.95
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"SILKY, VELVETY $15.95 RED FROM SICILY 2007 AVULISI , NERO D’AVOLA – Feudo di Sana Tresa

It’s only in the last few years with the advent of advanced wine making techniques that the once primitive wines that predominated Sicily have become well accepted in the world wine market for their value and quality. Such a wine is this 2007 made from Sicily’s best known local variety Nero d’Avola. The first thing that stuck me as I tasted this deep purple wine is its very silky, smooth and most velvety nature. As its flows oh so easily down your palate you will also pick up tastes of fresh herbs and particularly mint along with currants and various types of berries.

This particular Avulisi release is produced from the older vines on the best sites of the large Santa Tresa estate on the costal area of Sicily. The Nero d’Avola is usually harvested in late September, even later then the Cabernet Sauvignon grown on this estate.The grapes are transported in small containers so that they are not crushed by their own weight and harm the natural delicacy. Fermentation takes place at a controlled temperature of between 24-26°C, with frequent stirrings to achieve the best extraction of color and maximize the, soft tannins and aromas.Upon the completion of the maceration the wine is separated from the skins and put into oak barriques for a year, where malolactic fermentation occurs.

With its low tannin content the wine is now most enjoyable and should continue to offer fine drinking for another 4 or 5 years. Normal price is around $19 to $21, with L.A. Wine Co., having it on special for under $16.00"

RATING: 90

PRICE: $15.95 ***bargain

WHERE: Los Angeles Wine Co.

(Martin's Guide to Wine Bargains)

Winery Notes:
Grapes
A careful selection of the very best Nero d'Avola grapes.

Harvest
The grapes are checked very carefully every day and are picked meticulously by hand only when perfectly ripe at the end of September. Picking takes place only in the cool early hours of the morning to avoid over-heating and ensure that they arrive at the winery in top condition. Grapes are placed into small containers so that they do not become crushed by their own weight.

Vinification
The grapes are de-stemmed and very gently pressed to avoid any damage to the skins. The must is fermented at a controlled temperature of between 24-26°C, with frequent remontages and delestages. Malolactic fermentation is carried out in oak barriques, where the wine is aged for at least 12 months.

Winemaker's tasting notes
The colour is an intense purple-red, Avulisi has a bouquet of wild berries, blackcurrants and spices. On the palate it is full-bodied, with supple, soft tannins and a long finish.