A GLIMPSE INTO NERO
Nero d’Avola has been with us since 2013, and it was one of the first grapes that sparked our interest in Italian varietals. Over time, working with Nero has helped define how we approach Italian varieties in California, especially in balancing intensity with freshness.
Today, it’s still one of our favorite wines to make. It represents the perfect blend of depth and drinkability, serious enough to age but delicious on the table today. That balance comes from picking decisions and gentle extraction, which allow us to keep structure without pushing the wine too far.
Sicily has grown Nero for centuries and it is one of the most important wines in the region. It was historically used as a blending grape due to its vibrant purple color, dark fruit flavors, and tannin structure. Now it is more commonly bottled as a single varietal which allows the grape to shine.
That shift reflects a broader move toward site-driven wines, where structure, acidity, and aromatics are shaped more by place than by blending.
ROCKY SOILS, COOL NIGHTS
Nero is well suited to hot, dry conditions and maintains structure even in warm climates, which makes it a natural fit for this site. Fox Hill has similar heat and sun exposure to Sicily, but the Mendocino climate brings a freshness to the grapes that you don't always find in Italian Neros.
KEEPING IT SIMPLE
We ferment with native yeasts and keep the winemaking minimal. We mostly use neutral vessels, but sometimes age in amphora or beeswax-lined cigars to round out the tannins and add texture without overwhelming the natural qualities of the wine.
Tasting Nero
Our Nero lands somewhere between structured and silky: dark fruit, cocoa, and bay leaf. With age, the fruit profile shifts from fresh plum and dark berries toward dried fruit, earth, and more pronounced savory notes, while the tannins mellow.
At the Table
Nero is at home with Italian food but goes with a wide range of cuisines. Try it with tomato-based sauces, grilled lamb, eggplant, or anything with bay leaf or anise. It's the kind of wine that makes a weeknight dinner feel special.
Its combination of acidity and tannin makes it especially well suited to dishes that balance richness with brightness, like tomato-based or braised preparations.
