Massimo’s master stroke is extracting the true character of Sicilian Nero d’Avola while vinifying it in a style that retains freshness and energy. He has the terroir for it, which is of course half the battle, but knowing how to get it from the vine to the bottle is the other pretty crucial half. Bravo, Massimo. –Dixon Brooke
|Vineyard:||43 years, 19 years, 3.3 ha|
|Soil:||Limestone, Clay, Marl|
|Aging:||Fourteen months of élevage: (1/3 new barriques, 1/3 second passage barriques, 1/3 split between third passage barriques and stainless steel) and four to six months of bottle aging before release|
One of the newest additions to our portfolio is Kermit’s first Sicilian producer: the Riofavara estate, which is on the southern tip of this legendary island. The Padova family has tended vines here for almost a century, but only in 1993 did they begin bottling their own wine. Just a few years later, Massimo Padova took over the estate along with his sister Marianta, their cousin Antonella, and Massimo’s wife, Margherita. This energetic young team has worked tirelessly over the last dozen years to build a new winery and hone production techniques, resulting in an impeccable expression of the land they prize so highly.
There is so much contained in a glass of good wine, It is a gift of nature that tastes of man's foibles, his sense of the beautiful, his idealism and virtuosity.
Adventures on the Wine Route, pages 232