Harvest Date: Mid September
Aging: Concrete vats and two months in the bottle.
Tasting Notes: The blending of two important varieties such as Nero d’Avola (70%) and Syrah (30%) results in a very elegant and refined wine: the fruity and well balanced taste of Nero d’Avola blends perfectly with the complexity and persistent aromas of the Syrah.
Vineyard Notes: Soil type: medium consistency, chalky. 65 meters above sea level. 6,000 plants per hectare.
Production Notes: The selected grapes are crushed and deterred then left to macerate and undergo alcoholic fermentation in stainless steel tanks for approximately one week. Once fermentation is complete the wine is racked off and then aged in concrete vats. The wine is certified organic.
Winemaker Notes: Feudo Luparello’s vineyards are around three kilometres from the coast, well within reach of cooling sea breezes. This maritime influence makes the Nero D’Avola smooth and elegant, avoiding the rough character the grape can sometimes develop in the baking heat further inland. Syrah and Nero D’Avola give this wine piles of rich dark fruit flavour along with a little black pepper spice. Feudo Luparello have succeeded in making a wine that’s well balanced and lusciously textured.
Food Pairing: Beef, eggplant based dishes, or artichokes with black or white pepper would all work very well with this wine.
Other Notes: Just like a precious perfume, a handmade suit or a luxury car, every Feudo Luparello wine represents a moment of pure joy for wine lovers all over the world. Sicilyn indigenous varieties are very distinctive for their connection to weather patterns and soil composition.