The Nero d'Avola for this wine comes from 30 year old vines. A few years ago Riofavara criticized the Italian organic accreditation body’s laxity and lack of rigour and therefore decided to establish its own organic viticulture standards. They are now working with the ASCA whom they consider much more serious in their accreditation process with regular and rigorous inspections. The approach seems to be working for the estate as it is gaining notoriety and with their wines that now rank among the best in their appellation. You should be warned however, this silky and fruity wine, with hints of spice and dried herbs, could easily become one of your favourites. An excellent price/quality ratio.
Ruby red colour with purple highlights. Aromatic nose of red fruit, flowers and dried herbs. Medium bodied, the palate is full, accurate and delicious with tight tannins and a fresh red fruit finish.
Charcuteries, light risottos, pizza with tomato basil sauce, fish with fresh herbs.
Moderately dense limestone
Organic, non-irrigated vineyards located 350 meters above sea level. South-west exposure. Manual harvest and sorting
September manual harvest. De-stemming and light pressing. Short maceration at low temperature in stainless steel tanks (less than 48 hours). Fermentation with indigenous yeasts. Aging in French oak barrels for seven to eight months followed by bottling
Made from Nero d’Avola with a small percentage of mixed local grapes, the 2011 S. Basilio opens to a penetrating dark garnet color with lively aromas of ripe fruit, tobacco and mild spice. The wine sees brief contact with wood, but the oak presence on the bouquet is extremely mild mannered. Acidity and generous fruit flavors set this wine apart. This is spectacular value wine that drinks well even a day or two after the bottle is opened. Drink 2014-2017.
Proprietors Massimo and Marianta Padova are among the rising stars in the Ragusa/Siracusa area of Sicily. Farming is organic and winemaking embraces a non-interventionists’ or partially biodynamic philosophy. These wines are definitely worth checking out, as this is Nero d’Avola at its highest expression. I’m sure we’ll hear more from Riofavara and the Eloro DOC area in the future.
Wine Advocate, Monica Lamer
This estate’s vineyards were planted in 1920. The Val di Noto region has an ideal climate for grape growing, but it was not until 1993 that the Riofavara estate was created. The Eloro appellation is located on the south eastern tip of Sicily. With its hot and dry climate, it is ideally for organic farming which suits Massimo Padova and his young dynamic team .The wines produced from the local grape varieties Nero d'Avola, Moscato and Inzolia Grecanico, accurately reflect the Sicilian soil. Vinified with a respect for traditions but with modern equipment thses wines transpose the purity of fruit and the minerality of the soil and today are highly prized by fans of Sicilian wines.
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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