La Prova Nero D’Avola 2018

Textural and silky, with a core of supple yet vibrant fruit. 

One small batch, in an open fermenter of de-stemmed fruit, where after about 12 days I pressed half of the ferment to old oak for a vibrant and fruitful portion, and left the remainder on skins for another 8 months (drained it off in November) to create a textural, silky and ethereal component. The synergy when blended together makes for a delicious drink, with a simple rusticity and core of supple yet vibrant fruit.

"A shift to a lower, more Mediterranean altitude for this Sicilian indigene. And for all the right reasons. The result is delicious. Lilac, dark plum and Asian five-spice ply their wares across a sluice of firm dusty tannins. Plump, sure. But again, it is the well managed skinsy tannins that mould this into an idiom of eminent drinkability." 93pts - Ned Goodwin - Wine Companion