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Feudo Maccari Nero d'Avola Zoom

Feudo Maccari Nero d'Avola

2015 | Italy | Sicily 750 ml | 14.50 %
  • Tastes like
  • Berry
  • Plum
  • Spice (mix)
  • Good with
  • Beef
  • Lamb
  • Its also
  • 90+
¥160
  • Buy 3 ¥144 and save 10%
  • Buy 6 ¥128 and save 20%
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  • Product details

    Description

    This delicious red wine, made from the local Nero D’Avola grape, shows expressive red berry aromas with herbal and fruity notes. On the palate, the flavors are structured and given balance by bright, cleansing acidity. Perfect to sip on it’s own, or serve with grilled or BBQ meats.

    91/100 by James Suckling.
    "A ripe, rich red with plum, violet and blackberry aromas that follow through to a full body, firm tannins and a tangy finish. Shows real nero d'avola character. Drink now." - 
    James Suckling

    About the Winery

    Fuedo Maccari was established in 2000 by the legendary Dr. Antonio Moretti, who also owns the famous Tenuta Sette Ponti in Tuscany. Their vineyards are situated on the volcanic slopes above the Mediterranean Sea in Sicily. The Feudo Maccari lies just over a mile from the sea, and basks in a dry, sun drenched climate verging on torrid in the summer months. Mediterranean winds moderate the climate and aerate the clusters, and some irrigation is required during the hot, dry season. The vineyards lie 240 feet above sea level on southerly exposed slopes, and the predominant volcanic soil profile is mixed in a few areas with white sand and chalk deposits. The Nero d’Avola vines are trained on trees in the traditional Sicilian manner, with the other varieties to more conventional systems. 

    Variety Description

    Nero d'Avola

    Nero D’Avola is known for its superbly bold fruit-driven flavors that range from black cherry to prune. Nero d’Avola is one of the full-bodied wines of the world in the same boldness as Cabernet Sauvignon, Pinotage, and Syrah. With its bold fruit flavors, robust tannin and acidity, Nero d’Avola is a great wine to match with rich meaty meats. Nero d’Avola is an arid climate variety capable of being dry-farmed, and it loves the heat. In Sicily, many of the oldest Nero d’Avola vineyards are Alberello pruned or “head-trained” close to the ground so that they are resistant to high winds. Nearly all the Nero d’Avola comes from Sicily, but there are a few pioneering producers, such as John Chiarito who dry-farms Nero d’Avola in Mendocino, CA and a few folks in McLaren Vale, South Australia who love the stuff due to its outstanding arid climate characteristics.

    Country Description

    Italy

    Italy is home to some of the oldest wine-producing regions in the world, and Italian wines are known worldwide for their broad variety. Italy, closely followed by France, is the world’s largest wine producer by volume. Italy's Ministry of Agriculture and Forestry (MIPAAF), has documented over 350 grapes and granted them "authorised" status. There are more than 500 other documented varieties in circulation as well. Some of the more famous grapes include Pinot Grigio, Trebbiano, Garganega, Nero d'Avola, Sangiovese and Corvina. Grapes are grown all the way from Peidmont and Veneto in north, through Tuscany all the way including Sicily in the south.The three most iconic Italian wines are Barolo, Barbaresco, and Brunello di Montalcino.

    Region Description

    Sicily

    Sicily is Italy's southernmost region, and the largest island in the Mediterranean Sea. For more than 2500 years Sicily has been a significant center of Mediterranean viniculture, although the reputation and style of its wines has changed significantly over that time. Although once famous for sweet Muscats, and later fortified Marsala, the island's best known wines are now its dry table wines produced under the regional IGT title, Terre Siciliane. The key grape varieties are a combination of 'native' varieties (those historically cultivated on the island) and newer, more fashionable imports. Nero d’Avola and Catarratto are the most important natives. A large proportion of what remains on the island is used to make Marsala, for which it is joined by the white varieties Grillo and Inzolia.