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2016 Eloro Nero d’Avola “Sciavè”
RiofavaraClementina Padova, heiress to the Riofavara estate in southeast Sicily’s town of Ispica, describes her family’s greatest rosso, produced by her father, Massimo, and named for her great-grandfather:
“Sciavè (the Sicilian version of Saverio) was a man of passion and a loving grandfather, with big dark eyes that delivered a penetrating stare—suggestive, enigmatic, and of a timeless and ageless beauty.
“Sciavè is the result of ancient clones of Nero d’Avola which, besides exalting the limestone matrix of its terroir of origin in the Eloro appellation, carry forth the elegance gleaned from patiently aging the wine in barrel.”
—Anthony Lynch
Wine Type: | red |
Vintage: | 2016 |
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 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...
A good doctor prescribed the wine of Nuits-Saint-Georges to the Sun King, Louis XIV, when he suffered an unknown maladie. When the king’s health was restored the tasty remedy enjoyed a vogue at court. Lord, send me a doctor like that!
Inspiring Thirst, page 117