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The MandraRossa estate vineyards near the town of Menfi in southwestern Sicily.
| Review |
| Wine Enthusiast March 2011 86 Points 2007 Nero d'Avola - 86 Points & Best Buy, Wine Enthusiast
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Aged in stainless steel to maintain the freshness of the wine's bright fruit aromas, this is a simple easy-drinking red. The wine shows good harmony and bright cherry and blackberry flavors on the close.
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Men's Health March 19, 2010 Nero d'Avola 2008 - Men'sHealth.com
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Sicily was for too long known mostly for rustic plonk, but this medium-bodied wine is thoroughly modern, with black cherry and dark plum flavors, plenty of spice, and just a bit of mineral.
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Wine Spectator October 31, 2009 86 Points Nero d'Avola 2008
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This has a floral nose, with plum and black cherry notes tinged with spice and mineral. Medium-bodied, with tasty, spicy fruit coating the fine tannins.
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Wine & Spirits Fall 2009 3 Stars Nero d'Avola 2006 - 3 Stars, Wine & Spirits
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Wine & Spirits Champions of Value: "Southern Italy Red"
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Washington Post April 15, 2009 Nero d'Avola 2006 - The Washington Post
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This has enticing black-and-red fruit flavors, with fine acidity that makes the wine go on and on. It's simple, juicy fun, an excellent house red for the summer and beyond.
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Wine Enthusiast March 2009 86 Points Nero d'Avola 2006
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These wines represent the best of the inexpensive wines we've tasted for this issue, selected for price and quality. Almond paste and crushed pistachio nut characterize this fresh wine - a perfect partner to tomato pasta sauce or pizza.
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Wine & Spirits June 2008 Nero d'Avola 2006 - Wine & Spirits
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There's an earthy edge pulling at the cherry and rasperry fruit in this simple red.
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The Italian Wine Report November 2007 B-, Good Sicily: Italy's Next, "Next Thing"
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Dark ruby. Voluptuous nose of crushed strawberry and velvet. A virtual brothel of caramel, baked apple, and candied cherry on the nose, this crowd pleaser is a pleasure to smell. Needs a pizza to tame the juicy acids. Represents of good value.
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| Wine maker notes |
| The grapes are manually harvested in early September. A brief maceration then takes place for one day followed by one week of fermentation in stainless steel tanks at a controlled temperature between 72˚ - 77˚F with yeasts selected by the winemakers for varietal and regional expression. A system of rack and return and traditional pumping over provides gentle extraction of deep color and fine tannins while retaining fruit characters. Post fermentation maceration is determined by the winemakers in order to accentuate the development of soft tannins and a greater degree of complexity in the wine. |
| Food pairing |
| Nero d'Avola demonstrates a notable capacity for aging and is a splendid match with rich, flavorful pasta dishes, grilled red meats and hard, spicy cheeses. |
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