Zisola


Doppiozeta

Noto Rosso DOC

One of the first iconic Sicilian wines

With a long tradition and experience in winemaking, the Mazzei family, enticed by the beauty of the region, established Zisola nearby Noto. Made from Sicily's indigenous Nero d'Avola blended with Syrah and Cabernet Franc, all rigorously bush trained, this wine shows an elegant and complex personality. The name "Doppiozeta"highlights the "core" of the Mazzei name, as well as another wine from Zisola, an exclusive wine.

Appellation: Sicily Igt
Winery location: Contrada Zisola - Noto (Siracusa)
Grape varieties: Nero d'Avola 60%, Syrah 30%, Cabernet Franc 10%
Alcohol: 14,13% Vol.
Total Acidity: 5,48 grams per liter
Vineyard location: 130 m a.s.l.
Soil: Medium texture, calcareous and mineral
Training system: Head-Pruned Bush Vines
Nr. of vines per hectare: 5,550
Harvest: Hand picked from September 10th (Nero d'Avola) and from August 26th (other grapes)
Fermentation temperature: 28°-30°C
Period of maceration: 14-16 days
Aging: 16 months in small french oak barrels (225lt / 50% new)
Bottling: March 2009
Production: 20,000 bottles
Formats: 750 ml - 1,5 lt - 3 lt
First vintage: 2006

SCORES
Wine Spectator - 90 pts
James Suckling - 93 pts
Wine Enthusiast - 91 pts
Gambero Rosso - Due Bicchieri Rossi

Awards

Vintage

The months of January and February were characterized by a low rainfall and temperatures well above the average. Temperatures have remained then in the seasonal media. The spring progressed normally until the middle of June when there was a strong wave of heat. Even in the following month until the beginning of August there was a series of successive high heat waves with total absence of rain. The situation was normalized by August 10 with fluctuations in temperature between day and night. These temperate conditions continued throughout September promoting optimal ripeness of the grapes; in particular a balanced accumulation of sugars; acidity and color. The health quality of the grapes was perfect, with levels of polyphenolic ripeness very good. The tannins, upon tasting the berries; were fine and decidedly sweet, with intensely colored skins. The harvest in 2007 ended with the last grapes of Nero d'Avola on September 16.
Evaluation: Very Good