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2013 Eloro “Spaccaforno”

Riofavara

2013 Eloro “Spaccaforno” Riofavara - Kermit Lynch Wine Merchant
Here is a soft, round, deliciously accessible Nero d’Avola that escapes the grape’s all-too-common pitfalls of overripeness, excessive alcohol, and low acidity. The perfume suggests blackberries, violets, and baked earth, while the aging in used barrels and unfiltered bottling have given a velvety, pulpous texture. While the Spaccaforno is at home alongside most Mediterranean-inspired dishes, you might consider exploring the unique, almost exotic cuisine of Sicily, with its Arab influences, for a next-level pairing.

Anthony Lynch

$22.00
Vintage: 2013
Bottle Size: 750mL
Blend: Nero d’Avola
Appellation: Eloro
Country: Italy
Region: Sicily
Producer: Riofavara
Winemaker: Massimo Padova
Vineyard: 30 years, 4 ha
Soil: Limestone
Aging: At least 6 months of élevage in French oak (80% second passage, 20% third passage) and 10 months minimum in bottle before release
Farming: Organic (certified)
Alcohol: 14%

More from this Producer or Region

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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For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.

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