This wine is 100% Nero d'Avola, the Sicilian grape varietal that Gulfi so skillfully masters. The grapes come from the “Le Coste” vineyard, located in the Canzeria Valley. It is the largest of Gulfi’s vineyards with four hectares of vines that have an average age of 20 years. The plentiful sun, the gentle breeze and the dry and warm climate provide the perfect environment for growing very healthy grapes without the need for herbicides or other synthetic products to control mould. The organic Nerojbleo wine is intense, rich and fragrant and retains a lovely freshness thanks to its acidity and saline minerality.
Deep, ruby red color with purple reflections. Complex and straight nose with aromas of cherry, blackcurrant, black olive and spices. On the palate it is rich with lasting tannins, and a long, salty, chocolate finish.
This full bodied, yet elegant wine would pair well with soups with legumes and grains as well as complex pasta dishes with eggplant, parmesan, mozzarella and Mediterranean herbs.
Limestone rich in red clay
Organic, non-irrigated, south-western facing vineyard located 420 metres above sea level. Manual harvesting and sorting
Manual September harvest. Long maceration with the skins at a controlled temperature, followed by 12 months of aging in French oak barrels and large casks (225 and 500 litres). Aged a minimum of eight months in bottle before release
La découverte des vins de la famille Catania a été pour moi une révélation. En fait, il y a eu un avant et un après Gulfi. Le vignoble est conduit en agriculture biologique, sans irrigation, et les raisins sont récoltés à la main. Cela peut sembler banal, mais dans le verre, ces détails se traduisent par un monde de différence. Rarement ai-je goûté des nero d'avola si vibrants, nerveux et sincères que ceux de Gulfi. Cette cuvée dont l'arrivée est prévue le 7 décembre 2017 a même des airs de Nebbiolo, avec son tissu tannique compact, accentué par une saine acidité qui lui donne du mordant et rehausse ses goûts de fruits noirs et d'herbes séchées. Savoureux, minéral, racé. Un pur délice! Bon rapport qualité prix, 4* et Grappe d'Or du Guide du Vin Phaneuf 2018
91 pts, Robert Parker, 30 August 2016
This is Gulfi's base wine with some 65,000 bottles produced. The 2012 Sicilia Nerojbleo (100% Nero d'Avola made as a DOC wine) is an opulent and expressive wine that presents the muscular and brawny side of this mighty Sicilian red grape. The bouquet delivers ripe fruit tones with black olive, caper, toasted pistachio nut and a hint of wild fennel. The approach over the palate is steady and muscular.
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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