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On the southeast coast, a stone’s throw from the majestic Baroque cathedrals of Ispica and Noto, lie the chalky vineyards of Eloro, the source of Sicily’s most elegant expression of Nero d’Avola. Massimo Padova of Riofavara became the first to embrace organic farming here in the mid-1990s, taking advantage of the constant cleansing sea breezes to craft powerful, yet fine-grained reds. The 2014 Spaccaforno is surprisingly delicate, supple, and charmingly rustic with hints of licorice, black cherry, and an alluring twist of blood orange—in other words, very swallowable.
|Vineyard:||30 years, 4 ha|
|Aging:||At least 6 months of élevage in French oak (80% second passage, 20% third passage) and 10 months minimum in bottle before release|
Let the brett nerds retire into protective bubbles, and whenever they thirst for wine it can be passed in to them through a sterile filter. Those of us on the outside can continue to enjoy complex, natural, living wines.
Inspiring Thirst, page 236