Merlot, Nero d'Avola, Syrah
Gerbino Rosso IGP 2020 – Di Giovanna
Gerbino Rosso is a medium-bodied blend of 70% Syrah, 15% Nero d’Avola, and 15% Merlot, boasting a good structure. Expressive on the nose, it offers enchanting aromas of raspberries, blueberries, wild berries, and spices. The palate is smooth with a pronounced minerality.
This wine pairs perfectly with tomato-based pasta dishes, Sicilian pizza, grilled vegetables, white meats, fresh cheeses, and semi-aged cheeses.
Availability: In stock
The Di Giovanna family is one of the oldest wine-producing families in Sicily. Today, their production focuses on Sicilian native grape varieties such as Nero d’Avola, Nerello Mascalese, Grillo, Catarratto, as well as some international varieties like Chardonnay, Syrah, and Merlot.
The Di Giovanna estate is managed by the brothers Gunther and Klaus. The winery is located in the mountains at the foot of Mount Genuardo, within a protected natural reserve.
Their family vineyards are cultivated organically between Sambuca di Sicilia and Contessa Entellina, in the heart of western Sicily.
Nero d’Avola, once nearly extinct, has seen a resurgence in popularity in recent years, thanks in part to a number of exceptional single varietal wines produced since the 1990s. This grape variety is renowned for its bold and fruit-driven flavours, which range from black cherry to prune, and its medium to full-bodied nature, putting it in the same league as bold wines like Cabernet Sauvignon, Pinotage, and Syrah.
Nero d’Avola’s tannin levels are high, but not as intense as in some other wines, such as Barolo. Its acidity is moderately high, but not so tart as to make the wine overly spicy. With an alcohol content that typically ranges from 13.5%–14.5% ABV, Nero d’Avola falls into the “Medium Plus” category, making it a bold choice.
This wine’s bold fruit flavours, robust tannins, and acidity make it an excellent pairing for rich, meaty dishes. Classic pairings include oxtail soup and beef stew, but it can also be enjoyed with a BBQ burger topped with bacon.
Nero d’Avola is well-suited to arid climates and can be dry-farmed. It thrives in hot conditions and many of the oldest Nero d’Avola vineyards in Sicily are Alberello pruned or “head-trained” close to the ground to withstand high winds. While nearly all Nero d’Avola comes from Sicily, a few pioneering producers are now dry-farming Nero d’Avola in Mendocino, California, and McLaren Vale, South Australia.