WINEMAKER’S NOTES: The Nero is fermented on the skins in amphora and left on the skins past fermentation. We basket press late January back into amphora to age for 8 months. It tastes like classic Nero to me, and it’s an homage to some of the great Nero d’Avolas of Sicily I loved drinking while working behind the bar at Terroir in San Francisco. It’s one of our favorite wines to make in the cellar.
VITICULTURAL AREA: These are grapes you do not see every day as there are not many Nero d’Avola vines planted here in California. We are lucky to have found Fox Hill Vineyard – where Nero is planted and thriving. The vineyard is in Mendocino County, located near Ukiah. The vineyard is farmed by Sam Bilbro and Evan Lewandowski. We are so excited about the future of the vineyard, as it will be in the best farming hands.
VARIETAL: 100% Nero d’Avola
VINEYARD: Fox Hill Vineyard
LOCATION: Mendocino
ALCOHOL: 13%
