Nero D'Avola 2022
100% Nero d'Avola · Dry Farmed • Mendocino County · 188 cases
750ml, 13% ABV
This is a club member only wine. If you are a current wine club member please sign in now or join our club to purchase this wine!
Join NowEnjoy With
Things that take time. Slow cooked tomato sauce, roasted potatoes (with duck fat, if you can find it!), or slow-cooked mushrooms with herbs and lemon zest, or duck confit. Keep the oil hot with fried anchovies, fried shimeji mushrooms, and other small finger foods.
Drink When
You need to shed the idea of surface level as the standard. Depth and texture await just below the surface, if only you’re brave enough to seek it out.
Martha's Notes
The beauty of Nero d’Avola is its Chiaroscuro-like nature: brightness from its ability to hold onto acidity in warm Mediterranean climates, and darkness from its characteristic forest fruits. I spent a very impactful vintage working with this grape at COS in Sicily, so the fact that Nero d’Avola even exists in California—AND I get to work with it in both the vineyard and cellar—makes my heart happy. While everyone else is clamoring for cool climate sites along coastal California, I am proud to be looking inland, where the hotter climate and shorter spring season make low-input farming a reality. I still want to make elegant wines, so it just means thinking outside of the box with the choice of varieties. Nero d’Avola is a perfect natural fit.
Specifications
Vintage:
2022
Alcohol:
13%
Varietal:
100% Nero d'Avola
Vineyard:
Bricarelli Ranch, Ukiah, Mendocino County, 16-year-old head-trained, dry-farmed (non-irrigated) vineyard, farmed by us to organic principles (no pesticides, herbicides, or synthetic fertilizers); gravelly loam soils.
Venturi Vineyard, Calpella, Mendocino County; dry-farmed (non-irrigated), certified organic vineyard; Pinole gravelly loam soils.
Vinification Notes:
2022 was a richer, more concentrated vintage and made one of my favorite Nero d’Avola’s to date. Fruit was destemmed and fermented in stainless steel tank until dry. Pressed and put to neutral barrel on lees. After 12 months each parcel was racked off lees and returned to barrel. After 32 months of barrel aging vineyard components were blended and bottled. Unfined. Lightly filtered.
Serving Temp:
Cellar // 55-60°F // 13-16°C // This bottle should be cold to the touch, but not frosty.
At Bottling:
(June 2025): 13% alc/vol · Free SO2 11 mg/L, Total SO2 26 mg/L · All wines are vegan.
Indulge yourself, pleasure speaks
COMMUNITY SUPPORTED WINE CLUB
Come On In
This club makes our world go around so we want every release to feel special for you. Our club members receive a bottle of each new wine along with:
• First access to new vintages and special releases
• Limited edition artwork and thoughtful club goodies
• $30 flat rate shipping on all orders
• Tickets to release parties, popups and other events
