Nero d’Avola DOC 2020 – Gurrieri

The story of Gurrieri originates from a family passion. Giovanni and Angela, born and raised with the agricultural and farming passion of their father Vincenzo and mother Graziella who have been producing grapes together for fifty years, continue the family tradition and decide to produce grapes, wine, and oil in Sicily, in Chiaramonte Gulfi, in the province of Ragusa. The dream of making a Sicilian wine that represents the identity of the birthplace begins in 2010 with the first bottling.
We are in the countryside of the Monti Iblei, in the fertile Val di Noto, in the area of the only Sicilian DOCG, that of Cerasuolo di Vittoria.
For each label, small quantities are produced: around 3000 bottles. Thus, the “Gurrieri collection” is born, which becomes the reflection of the agricultural and farming vocation of Ragusa.
Today, the family cultivates organically and enhances autochthonous grape varieties such as Nero d’Avola, Frappato, Grillo, and an international grape variety, Syrah, well adapted to Sicilian soils and climate.

Nero d’Avola

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.