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Feudo Maccari Nero d'Avola 750ml 2010
Sku: 1785708
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 (abo ...more
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Product Rating
Product Information
Country: Italy
Region: Sicily
Grape Varietal: Nero d'Avola
Type: Still wine
Reg. 22.13
On Sale $17.41
Buy Feudo Maccari Nero d'Avola
27% discount on 12 bottles for $192.96 Buy a case of Feudo Maccari Nero d'Avola
With a dark red ruby color, this wine shows expressive red berry aromas with herbal and fruity notes. On the palate, the flavors are structured and given balance by bright, cleansing acidity, a characteristic of Nero d’Avola grown in this area.

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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.
Food pairing
This wine pairs well with grilled red meats and BBQ.

Producer
Just over a mile from the sea on the southern tip of the island of Sicily, Antonio Moretti, owner of Tenuta Sette Ponti and Poggio al Lupo in Tuscany, along with his daughter, Monika, established Feudo Maccari in 2000. This 250-acre estate was assembled from numerous owners and more than 50 separate plots on the southerly hillsides near the town of Noto. Vines existed in some parcels, and others were planted to the native Nero d’Avola and other red grape varieties selected based on the intimate knowledge of Italy’s renowned enologist Carlo Ferrini. Cultivation and winemaking follow the demands of the harsh climate and the pursuit of quality. Yields are restricted, and the fruit is treated gently and given the temperature-controlled fermentation that results in the finest-quality Sicilian wines.

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