Project Description

12 settembre 2016
In un bellissimo articolo dal titolo “Nero d’Avola – is homegrown better?” Walter Speller recensisce, per il prestigioso portale Jancis Robinson, i nostri vini apprezzandone le qualità e il rispetto delle tradizioni.
Barone Sergio 2010 Eloro
Hand – harvested, destalked and crushed.
Fermentation in temperature – controlled stainless steel (because the Nero d’Avola is harvested in september, in summer temperatures), at least 10 days on the skins.
The cap is kept wet by automatic spraying over.
Over stainless steel and no barrique (“I want to respect the terroir, and barrique makes it international and then you lose the typicity of the place”). Deep ruby. Concentrated dark fruit with a layer of spice and iron notes.
Quite youthful for its age. Concentrated too, but with good acidity to keep the tension.
Bittersweet tannins on the finish. Interesting nose, a little thick on the palate, but with salty notes on the finish. Has personality. (WS) 14% Drink 2016-2020.
Score: 16

Barone Sergio 2011 Eloro

Dark ruby with orange tinges. Lots of concentrated dark fruit on the nose with what looks like a hint of oak, but this only gets to see stainless steel. Touch smoky.
Concentrated palate tightly packed with dark fruit, and completely dry. Firm, grainy but ripe, bitter laurel tannins adding interest.
This certainly can age a little. (WS) 14.5 % Drink 2016-2022
Score: 16.5…”