Description
Fabrizio Vella is a passionate winemaker based in Sicily, devoted to creating wines that reflect both his personal vision and the character of the island. Focusing on indigenous varieties such as Catarratto and Nero d’Avola, and embracing organic viticulture, he has developed a range of wines that are fresh, engaging, and unmistakably Sicilian.
Viticulture
The grapes are harvested by hand from vineyards averaging seven years old, situated at 350–450 metres above sea level. The cooler night-time temperatures preserve essential acidity, while the island’s winds and climate naturally limit yields to around 80 quintals per hectare. Early harvesting ensures wines that are bright and fresh, avoiding jammy or baked flavours.
Winemaking
Fermentation is carried out in wooden barrels, with 70% of the grapes crushed and 30% left as whole bunches. Temperature-controlled fermentation reaches 28°C and relies on natural yeasts, lasting around ten days. Malolactic fermentation then occurs on the skins for one month. The wine is aged in neutral oak for eight months, enhancing complexity without overwhelming the fruit.
Tasting Note
This natural Nero d’Avola displays a complex, spicy nose with notes of liquorice, chocolate, and dark fruits. The palate is crisp, vibrant, and persistent, showcasing the variety’s expressive character.
Food Matching
Pairs excellently with steak, game, and hard cheeses.
Technical Details
Varieties: Nero d’Avola 100%
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