Nero d’Avola – Modus Bibendi, 2017

By Elios

  • Appellation: IGP Terre Siciliane
  • Region: Sicily
  • Country: Italy
  • Colour: Red
  • Grape Varieties: Nero d'Avola
  • Soil type: Chalk, Clay
  • Vessel type: Wood - Other (e.g. acacia, cherry etc.)
  • Unfined.
  • Unfiltered.
  • Low sulphite.

Notes on additives, aids & processing used:

  • No temperature control.
  • Organic/Biodynamic/Equivalent
  • Total Sulphites: 30 mg/L
  • This wine is fermented spontaneously.
  • Other Information:WHY WE HAVE DECIDED TO MAKE WINE NERO D 'AVOLA GRAPES Many call it the "KING" of Sicilian vines, probably because it is the most widespread red berry grapes in Sicily or perhaps because over the years it has based its hegemony on alcoholic "strength", on the "power" of concentration and on "greatness" of its structure. For these reasons it has long been the emblem of southern wines used for cutting to "fortify" the most frail wines of northern Italy and northern Europe. However are we sure that this is the nature of Nero D’Avola? We have always imagined it as a queen, indeed a princess who, with her charisma, her qualities of elegance, refinement and character, at times rebellious, could make anyone who drank fall in love. That rebellious character makes this grape particular and this diversity is often nullified by winemaking models that do not take this nature into account. We have always tried in wines to protect the character of the vine, of the grapes and then of the wine and in our opinion the Nero d'Avola is not in the muscles that finds its maximum expression. Having eliminated the cliché that wants "heavy" the southern wines, we have concentrated on the gentle characteristics of this wine. To paraphrase a joke in a well-known film ("An excellent vintage") in which it is said that "The secret of wealth is equal to the secret of comedy: times! ", For Nero D’Avola the time of the harvest plays a fundamental role for choosing the right path that allows to exalt its elegant characteristics at the expense of those muscular. Our goal is to preserve the acidity, therefore the sensation of freshness, to support the alcoholic note and the polyphenolic composition, bringing us closer and closer to that objective taste-sensor balance of each producer. But this is not enough. Every rebellious character must be tamed and for this reason we make an aging in 500 liter chestnut wood barrels for about nine months. The time and the barrels soften the exuberance, making it mature. The choice of chestnut is not casual but well thought out: it maintains the Sicilian authenticity (as it is a wood that is produced in Sicily and has always been used in the past for winemaking) and does not cover the aromatic part of the wine.

Taste it at...

  • New York 2019
  • Montréal 2019
  • Berlin 2019
  • Miami 2019

About Elios

Sicily, Italy

We are 2 youngs, Nicola (computer engineer) and Guido (oenologist) that started to bet and managing the families’ farms to produce wine, olive oil and honey. Resuming the work of our fathers, producers of grapes and olives (sold at low prices to the industry), we dedicated ourselves to a production model that could recognize the right value to these resources. So we decided to transform our primary resources (we also started beekeeping) in full respect of their natural features.