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, 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: 80% Nero d'Avola, 20% Syrah
Alcohol: 14,40% vol.
Total acidity: 6,10‰
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 10th (Nero d'Avola), from August 29th (Syrah)
Fermentation temperature: 28 - 30° C
Period of maceration: 14 - 16 days
Aging: 16 months in small french oak barrels (225 lt / 50% new)
Bottling: June 2013
Available on the market: February 2014
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

Technical sheet


In autumn and winter the rain was particularly abundant in terms of both the rainfall in mm and the number of rainy days; this low-pressure system coming from Northern Africa increased the average winter temperatures by about 1.5 ° C with respect to the average values recorded in the last 15 years. This condition anticipated the blossoming by approximately 6 days, while the spring-summer period until the second decade of July was regular without any particular phenomena. From the end of July until the middle of August, 3 heat waves were recorded with peaks of 41° C in conjunction with sirocco; this condition increased the sugar amounts and caused the dehydration of the grapes exposed to direct radiation. In the last week of August there was a dramatic change until the first decade of October with temperatures well below the seasonal average values. Upon the harvest, in addition to the ideal sugar content, the grapes reached an excellent phenolic ripening together with an ideal acidity. These features of the grapes yielded wines characterised by high complexity and soft tannins paired with a touch of acidity which enriches the wine with remarkable freshness and elegance.
Beginning of the harvest: 29/08
End of the harvest: 26/09
Evaluation: Very good