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Gulfi
NeroBaronj
2017
4.2
Region
Italy › Sicily › Pachino › IGP Terre Siciliane
Type
red · still
Grapes
Nero d'Avola
Alcohol
14%
Volume
750 mL
Sugar
1.9 g/L
Tasting Notes(2)
4.2
Over the last year, it's come to flaunt a more rounded persona - now it walks in flaunting notes of black cherry, gouache, and olives with a sidekick of apple pastille, cherry nut, and almond. It's got a bit of a perfumed strut, but it's the juicy balance that steals the spotlight. It's a fruit and olive medley on the palate, with eucalyptus notes doing a cool minty mic drop (heh). Good balance, almost nailed it.
I can't help myself, but I like these wines. Yes, it's too young with a character of a teenager. But it has its charm and depth that would have evolved if I hadn't finished these bottles so fast. Black bird cherry, medicinal herbs (like liquorice syrup), dark olives, and fried sunflower seeds. Juicy, fresh (to the point that you should decant it), round and well-balanced. Lovely.
About
Vigna Baroni is nestled in Pachino, the heart of Val di Noto, within the picturesque province of Siracusa. Located at an elevation of 30 meters above sea level, the vines are caressed by the temperate-warm breezes of the Mediterranean climate. This ambiance is complemented by calcareous-clayey soils, creating an environment where the vines flourish. At Vigna Baroni, with a density of 8,000 vines per hectare, the yield is approximately 40 quintals per hectare, though this might fluctuate based on the vintage.
The vinification journey begins in the first half of September. The grapes, once plucked from their vines, are treated to a prolonged maceration with their skins, allowing for a rich extraction of flavors. Following malolactic fermentation, the wine is then transferred into small 500 and 225-liter barrels, where it embarks on a maturation process spanning around two years. This meticulous process culminates in a year of horizontal bottle aging, refining the Nero d'Avola's intrinsic qualities, and gifting wine enthusiasts a beverage that embodies the soul of Val di Noto.
