Gulfi
Nerobaronj Nero d'Avola 2019
| Denomination | IGT Terre Siciliane |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Nero d'Avola |
| Aging | After malolactic fermentation, maturation in small barrels of 500 and 225 litres for about 24 months, followed by bottle ageing for about two years. |
- Origin and variety: 100% Nero d’Avola from Pachino, Val di Noto, Sicily
- Ageing: extended maceration, 24 months in small barrels, followed by 1-2 years in bottle
- Aromas and flavour: notes of red fruit and vanilla; harmonious structure and persistent finish
- Main characteristics: organic red Terre Siciliane IGT, 14% vol, 0.75 l, vintage 2019
- Serving temperature and pairings: serve at 16-18°C after 1 hour of decanting; ideal with meats and mature cheeses
Description
What kind of wine it is
Nerobaronj is an organic red wine produced in Sicily by Gulfi. A true expression of the Nero d’Avola grape variety, it is made within the Terre Siciliane denomination. Visually, it stands out for its ruby red colour with violet highlights, while the nose reveals clear aromas of red fruit and vanilla. On the palate, it is harmonious and structured, with a sweet tannic texture that leads to a long and persistent finish.
Where it comes from
The grapes reach maturity in the Val di Noto, in the territory of Pachino. The vineyards grow at about fifty metres above sea level on calcareous-clay soils, ideal conditions for excellent aromatic concentration. Vineyard management follows the principles of organic farming, using the traditional bush vine training system with a high planting density. Low yields ensure rich and balanced grapes, capable of precisely expressing the authenticity of the region.
How it is produced
After harvesting, the winemaking process involves a long maceration of the must in contact with the skins for effective extraction of colour and structure. Once malolactic fermentation is complete, the wine matures in small barrels for about twenty-four months. A further slow ageing in bottle for at least one or two years stabilises its structure, perfectly integrating the lush fruit with fine spicy and herbal notes.
History and Curiosities
Originating from the renowned Val di Noto, Nerobaronj is a prestigious cru from Pachino, born from the vision of Vito Catania and oenologist Salvo Foti to enhance the authentic soul of Nero d’Avola. This excellence, signed by Gulfi, comes to life from historic vineyards cultivated as bush vines on calcareous-clay soils, strictly following the principles of organic farming. Acclaimed by international critics, the 2019 vintage embodies the perfect synergy between low yields in the vineyard and skilful ageing in barrels, offering a vivid and elegant expression of the Sicilian terroir.
Awards
-
2019
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2019
94/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1996
- Oenologist: Salvo Foti
- Bottles produced: 220.000
- Hectares: 40
| Name | Gulfi Nerobaronj 2019 |
|---|---|
| Type | Red organic still |
| Denomination | Terre Siciliane IGT |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nero d'Avola |
| Country | Italy |
| Region | Sicily |
| Vendor | Gulfi |
| Story | History and Curiosities Originating from the renowned Val di Noto, Nerobaronj is a prestigious cru from Pachino, born from the vision of Vito Catania and oenologist Salvo Foti to enhance the authentic soul of Nero d’Avola. This excellence, signed by Gulfi, comes to life from historic vineyards cultivated as bush vines on calcareous-clay soils, strictly following the principles of organic farming. Acclaimed by international critics, the 2019 vintage embodies the perfect synergy between low yields in the vineyard and skilful ageing in barrels, offering a vivid and elegant expression of the Sicilian terroir. |
| Origin | Val di Noto (Siracusa) |
| Soil composition | Calcareous clay |
| Cultivation system | Alberello |
| Plants per hectare | 7000 |
| Yield per hectare | No more than 40 quintals per hectare |
| Harvest | From the first to the second half of September |
| Production technique | Vinificazione in rosso con lunga macerazione del mosto con le bucce |
| Wine making | Vinification in red with prolonged maceration of the must with the skins; after malolactic fermentation, ageing in small barrels of 500 and 225 litres for about 24 months, followed by bottle ageing for about two years. |
| Aging | After malolactic fermentation, maturation in small barrels of 500 and 225 litres for about 24 months, followed by bottle ageing for about two years. |
| Allergens | Contains sulphites |