About this wine
Vineyard and terroir
The grapes come from the Vigna Baroni vineyard in the commune of Pachino, in southeastern Sicily. The soils are limestone and clay, which retain moisture well and help produce grapes for vibrant, fresh wines. Yields do not exceed 40 quintals per hectare; the small quantity of grapes is balanced by their concentration. Organic practices are followed in the vineyard.
Vinification
Harvest takes place in the first half of September. Alcoholic fermentation and extended skin maceration are carried out in temperature-controlled stainless-steel tanks. Contact with the skins gives the must aroma and colour while preserving the freshness of the variety. The cellar work is organic, with minimal intervention in the natural process. Malolactic fermentation follows.
Ageing
After malolactic fermentation the wine ages for around 2 years in 225- and 500-litre oak barrels, then rests at least 12 months in bottle. The ageing gives smoky and chocolate notes as well as structure.
Tasting profile
Rich, vibrant and aromatic. The nose is smoky, with berry flavours on the palate and chocolate notes from ageing. The finish is smooth and lingering.
Serving and pairing
Pairs with rare red meat or grilled sea fish.
Label / history
Gulfi began in 1996 with Vito Catania and his family. Nero d'Avola is the winery's signature red grape. The estate combines modern technology with traditional Italian winemaking methods, owns 70 ha of organic vineyards in eastern Sicily and makes six Nero d'Avola wines, each known for its depth and concentration. A large antique wine press stands on the approach to the estate and is a local historic landmark.
