Noto Rosso DOC

One of the first iconic Sicilian wines

It’s the most important wine of the Estate, made with indigenous Nero d'Avola blended with Syrah and Cabernet Franc, all rigorously bush trained, to find a new personal style. The name "Doppiozeta" highlights the "core" of the Mazzei name.

Appellation: Noto Rosso DOC
Winery location: Contrada Zisola - Noto (Siracusa)
Grape varieties: 65% Nero d'Avola, 25% Syrah, 10% Cabernet Franc
Alcohol: 14,71% vol.
Total acidity: 6,23‰
Vineyards location: 130 m.a.s.l.; S/E exposure
Soil: Medium texture, calcareous and mineral
Training system: Head-pruned bush vines
Nr. of vines per hectare: 5,550
Harvest: Hand picked from September 20th (Nero d'Avola), from August 30th (other grapes)
Fermentation temperature: 28 - 30° C
Period of maceration: 14 - 16 days
Aging: 16 months in small french oak barrels (225 lt / 50% new)
Bottling: September 2012
Refining in bottle: 8 months
Available on the market: April 2013
Production: 14,000 bottles
Formats: 750 ml - 1,5 lt - 3 lt
First vintage: 2006
Aging potential: Over 20 years
Key descriptors: Muscular, explosive spices and fruit flavors, thick but elegant taste
Food pairing: Roasted meats, spicy stews, aged cheeses

Falstaff - 92 pts
Decanter World wine Awards - SILVER MEDAL

Technical sheet


During the winter, there was a significant rainfall. The following months gave us very stable weather conditions, and almost total absence of rain until the end of August with temperatures slightly below average. The month of September, where we harvest 90% of the grapes, was characterized by a first week of rain and a general reduction of temperature which slowed down the ripening process, and consequently lengthened the collection date by more than 10 days. This situation induced metabolic and physiological conditions of ripeness for exceptional grapes; the phenolic maturity, both in terms of concentration in coloring and of finesse of the tannins, has grown. Of all the vintages produced, what is truly remarkable in this vintage was the balance between color, acidity, sugars and refined tannins of the seeds. The aromatic factors have also benefited significantly from the particular climatic conditions of the area.
Evaluation: Outstanding