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Fill out your info and we will notify you when the 2013 Eloro Nero d'Avola “Sciavè” Riofavara is back in stock or when a new vintage becomes available.


2013 Eloro Nero d'Avola “Sciavè”

Riofavara

2013 Eloro Nero d'Avola “Sciavè” Riofavara - Kermit Lynch Wine Merchant

From a parcel of the estate’s oldest vines, the Sciavè is by all means a bigger, badder, and brawnier brother to the Spaccaforno. Everything is black: the color, the fruits its aromas suggest, the tarry concentration, its notes of licorice, and the spice elements that prickle the sides of the palate. For all its outright power, this beast of a wine boasts an acidity that keeps things refreshing, along with tannins of remarkable finesse.

Anthony Lynch

Vintage: 2013
Bottle Size: 750mL
Blend: Nero d’Avola
Appellation: Eloro
Country: Italy
Region: Sicily
Producer: Riofavara
Winemaker: Massimo Padova
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)
Farming: Organic (certified)
Alcohol: 14%

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About Sicily

Italy’s southernmost region and the largest island in the Mediterranean, Sicily has no shortage of sunshine to grow high-quality grapes on a yearly basis. It also does not lack a history of winemaking: since the Greeks settled here almost three millennia ago, the vine has played a major role in the island’s agricultural makeup. Production of cheap bulk wine for blending dominated much of its recent history until now, as we are witnessing a quality revolution that puts forth its great diversity and quality of terroirs, indigenous grape varieties, and local production methods.

While Sicily’s historical reputation is for sweet wines—Marsala and the Muscats of Pantelleria stand out—a number of dry whites and reds are enjoying the spotlight today. The cooler, high-altitude slopes of Etna, with its ashy volcanic soils, have seen an explosion of activity from producers both local and foreign; both whites (primarily from Carricante) and reds (Nerello Mascalese) here are capable of uncommon freshness and finesse. Other noteworthy wine regions are Eloro, where Nero d’Avola gives its best; Noto, an oasis of dry and sweet Moscatos; Vittoria, with its supple, perfumed Frappatos; and Salina, where Malvasia makes thirst-quenching dry whites and deliciously succulent passiti.

Countless foreign invasions over the centuries have given Sicilian architecture and cuisine a unique exotic twist, making it a fascinating destination for gourmands as well as wine importers. With a wealth of dedicated artisans proud to show off the riches of their land, you can bet there are many exciting things still to come from this incredible island.

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$58.00

2014 Eloro Nero d’Avola “Sciavè”

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$35.00

2014 Eloro “Spaccaforno”

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2015 Moscato di Noto “Notissimo”

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When buying red Burgundy, I think we should remember:

1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.

Inspiring Thirst, page 174

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