Sicilia Noto Rosso DOC

The new Nero d'Avola style

A grand family of wine, enchanted by Sicily, discovered the hamlet of Zisola near Noto, an area of rare beauty. This wine is made from traditional "Alberello" (bushy) vines grown in the ancient area of Noto.

Appellation: Sicilia IGT
Winery location: Contrada Zisola - Noto (Siracusa)
Grape varieties: Nero d'Avola
Alcohol: 13,80% vol.
Total acidity: 5,70‰
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
Fermentation temperature: 26 - 28° C
Period of maceration: 14 - 16 days
Aging: 10 months in small french oak barrels (225 lt / 33% new)
Bottling: December 2011
Refining in bottle: 6 months
Available on the market: June 2012
Production: 100,000 bottles
Formats: 750 ml - 1,5 lt - 3 lt
First vintage: 2004
Aging potential: Up to 10 years
Key descriptors: Well built, forest fruits and sunny orange peel flavors, long and layered taste
Food pairing: Spicy fish soups, savoury pasta and rice dishes, grilled red meats and vegetables

James Suckling - 91 pts

Technical sheet


  • International Wine Review89 Pts


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