Nero d'Avola

This is 60% Nero d'Avola and 40% Frappato from Sicily.  Purple in color with ruby hues, mostly clear and bright.  The nose has cherries, black cherries, smoke and slight mint note.  Medium bodied with medium tannins.  Good acidity.  The wine is interesting with cherries, black cherries with a dark, earthy loam note underneath.  Good finish.  This is drinking well but will mature a bit.  It will provide good drinking for the next eight to twelve years.  Although it is nice on its own, it will work better at the dinner table.  It will work well with game but also Busiate al pesto Trapanese fo

This is a 60/40 blend of Nero D'Avola and Frappato.  The Nero D'avolo is from two different vineyards.  Garnet in color, mostly clear and bright.  The nose is very nice; earthy with cherries and smoke.  This has a wonderful silky texture.  Medium tannins.  A strong backbone of acidity.  Very deep with tight complexity that should unwind over the next eight to twelve years.  Plenty of cherries with some black cherry fruit.  Long finish.  This is nice on its own but will shine with food.  Pasta con le sarde would be an excellent match but it would also work well with a mushroom pizza

This is 100% Nero D'Avola from Sicily.  This is another value priced wine that drinks well and is also quite interesting.  For those unfamiliar with this grape it is similar to Pinot Noir with a bit less body and a bit more acidity.  Garnet in color, clear and bright.  The nose has cherries, black cherries and anise.  Medium bodied.  On the palate, nice cherry fruit with good acidity.  A bit of anise (black licorice) on the finish.  This drinks better with food.  Pasta or pizza would be a nice match.  Drink over the next few years.  

This is a certified Organic wine made from 100% Ner d'Avola grapes in Sicily. 13.5% ABV.

This is 100% Nero D'Avola from Sicily.  $45 on the restaurant list, it seems to retail for around $30.  Fairly priced.  Purple in color, ruby at the rim.  There is a lot of barnyard on the nose.  Fair warning, I loved it but this may be off putting to some.  Seems to be brettanomyces which also leads to a bit of a yeasty note.  Our bottle was served at restaurant room temp so that probably encouraged a blooming of yeast.  Cooler stored bottles may be less pronounced.  Also a bit of cherries, tobacco and licorice.  On the palate, cherries, black cherries and slight forest floor.  There is a