This single vineyard Gulfi cuvée perfectly conveys the potential of the sub-region of Pachino. Located on the south eastern tip of the island, at an altitude of only 30 meters, it is a warm vineyard with a Mediterranean climate. The vines have an average age of 35 years and yields are low; 30 hl / hectare. The limestone rich soil imparts a distinct dimension to the wine. Dense, rich and complex, Gulfi’s Neromaccarj retains a lively acidity that gives it freshness and allows it to improve over a decade.
Intense ruby red colour with purple highlights. Aromas overlap on the nose: of pear, gingerbread, coffee and raspberry. The elegant, silky and mineral palate extends into a long red fruit and almond finish
Grilled or braised meats, poultry with sauce
Limestone and clay
Non-irrigated organic vineyard located 30 metres above sea level with south, southwestern exposure. Gobelet pruning, warm climate. Manual harvesting
September manual harvest. Long maceration with the skins at a controlled temperature. Aged 18 months in traditional 225 litre French oak barrels. A minimum of 18 months of bottle aging before release
93 pts Robert Parker
The 2011 Neromàccarj is the wine that, in my opinion, best encompasses the overall winemaking philosophy at Gulfi. Like the other Nero d'Avola selections presented, this wine boasts a super enriched and concentrated style. On top of black fruit and cherry marmalade, the bouquet offers Teriyaki, barbecue smoke and asphalt-like aromas. Neromàccarj presents a more balanced and complete picture because its large bulk is spread evenly in proportioned elements. In other words, the opulence of the bouquet is perfectly matched to the large footprint left on the finish.
Gulfi is one of Sicily's most articulate Nero d'Avola artisans. The estate makes various mono variety expressions of the grape that represent unique vineyard sites and special selections. The house style leans towards thickly extracted and powerful wines. What makes them most interesting, however, are the individual characteristics that link them to a sense of place.
Famous for its architecture and cultural history, Val di Noto became a UNESCO World Heritage Site in 2002. When it comes to viticulture, this area has some of Sicily’s finest and most famous vineyards. The area has many different landscapes and a wide variety of microclimates, but the triangle formed by the towns of Ragusa, Noto and Eloro combine the key factors for high quality wine production. The Nero d'Avola grape flourishes here like nowhere else in Sicily. This is where the greatest wines of this grape variety, which owes its name to the town of Avola, are made. The southern tip of the island is actually farther south than Tunis! Because of the hot winds that regularly roam the vineyards and the quasi-absence of rain during the summer the risk of mould is low, setting the ideal conditions for organic viticulture.
The wines of Val di Noto, on the south eastern tip of Sicily, have enjoyed a mounting popularity in the last couple of decades. In this region soils vary greatly from one area to another. Soil composition in some parcels is closer to that of the vineyards of Etna, with a rich concentration of volcanic tuff. Other parcels further south have a chalky or even sandy clay soil. The hilly landscapes also play an important role in the development of the grapes and their flavours.
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