WINEMAKER’S NOTES: 100% de-stemmed. Fermented in clay vessels lined with beeswax. Pressed after fermentation and aged in a combination of clay and neutral French oak for 8 months. It tastes like classic Nero to me, and it’s an homage to some of the great Nero d’Avola’s of Sicily that I used to love drinking while working behind the bar at Terroir in SF.
VITICULTURAL AREA: These are grapes you do not see everyday! There are not many Nero d’Avola vines planted here in California - Lucky for us, there is some from Fox Hill Vineyard near Ukiah. 17- year-old vines on sandy / sandy loam soils.
VARIETAL: 100% Nero d’Avola
VINEYARD: Fox Hill Vineyard
LOCATION: Mendocino
ALCOHOL: 13.5%
