Nawàri

Vineyard and terroir

Nawàri comes from two vineyards planted on separate levels at Tenuta Vajasindi, near Passopisciaro on Etna’s northern slope. The 4.53 ha of vines lie between 830 and 860 m above sea level. Sandy soils have a neutral pH, little active limestone and a good proportion of organic matter. Cold winters, dry and mild summers, and pronounced day-to-night temperature variation define the growing conditions.

The vines were planted in 2004 at an average density of 4,800 plants per hectare. They are espalier-trained and spur-pruned on cordons, with three to four spurs per vine. Yields are approximately 30–40 quintals per hectare.

Grapes

100% Pinot Noir.

Vinification

For the 2020 vintage, the grapes were picked by hand on 5 September into approximately 3 kg crates and carried to the winery in a refrigerated truck. After unloading, the fruit was sorted on a conveyor belt and destemmed. Alcoholic fermentation and skin maceration took place at a controlled 26–28°C. Following alcoholic fermentation, the wine remained on the skins for another week. It was then racked, and malolactic fermentation took place in a concrete tank.

Ageing

The wine matured for 12–14 months in finely grained, lightly toasted oak barriques, combining new barrels with second-use vessels. Bottle maturation lasted at least one year before release.

Technical data

• Vintage: 2020
• Classification: Sicilia Indicazione Geografica Tipica
• Alcohol: 13.5% vol.
• Total acidity: 6.4 g/L
• pH: 3.40
• Format: 75 cl
• Serving temperature: 14–16°C
• Ageing potential: more than 20 years
• First vintage: 2007

Tasting profile

The colour is an intense, luminous red. Aromas of small red berries, wild blackberry and redcurrant are joined by white pepper and tobacco notes associated with barrique maturation. The palate is vertical and structured, with present yet enveloping tannins and a persistent finish. Fruit elegance and marked freshness balance its substantial structure.

Serving and pairing

Serve at 14–16°C. Pair with elaborate meat preparations such as roast duck and game, mature cheeses, pasta with meat ragù, or platters of cured meats.

Vintage notes

A cool spring and late rainfall gave the vineyard a useful reserve of soil moisture in 2020. Summer brought high daytime temperatures, but the available water, dry and ventilated conditions, and pronounced diurnal range supported complete ripening.

Label / history

Nawàri emerged from an experimental project to cultivate Pinot Noir on Etna. The project began in 2003 in collaboration with oenologist Giacomo Tachis; the first Nawàri vintage was produced in 2007.