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2014 Eloro “Spaccaforno”
RiofavaraOn 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.
—Anthony Lynch
Wine Type: | red |
Vintage: | 2014 |
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% |
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About The Producer
Riofavara
About The Region
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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Kermit once said...
Kermit once said...
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