Nero d'Avola from the Sicilian producer Boni Vini. A red wine made from the indigenous Nero d’Avola grape, a grape variety capable of producing intense, full-bodied wines. Buonivini, the area where the vines grow, is one of the most prestigious areas for the wine-growing in Sicily, located inland but near the sea exposed to the scirocco winds that give the wine robustness and intense colour.
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|Wine style||Dry red wine|
|Maturation||6-8 months in oak barriques.|
|Bouquet||Fruit flavor of Nero d'Avola grapes with notes of cherry and small red fruits.|
|Taste||Expressive softness, revealing deep and caressing, strong character, well-tempered by silky and persuasive tannins. The nose-mouth correspondence stands out.|
|Pairs with||Mediterranean cuisine, red meats, cold cuts, seasoned cheeses and sauces. Serve at 20-22 C.|
Boni Vini winery is a small family run winery located in Val di Noto in the south-eastern corner of Sicily, the region where the Greek colonization millennia ago introduced wine production on the island. This is a privileged area for Sicilian viticulture and the birth region of the Nero d’Avola grape. The soil is a calcareous slightly salty, the climate is relatively mild due to the nearby sea and the strong sirocco wind gives the wine strength and intense colour.
The Boni Vini was born out of passion for viticulture, carried on with enthusiasm and determination by the Losi family. The winery has the ambition to produce high-quality wines with foces on important details from the vineyard to the wine marketing. This involves the initial control of the quantity produced, specially kept within pre-established limits, the non-intensive cultivation system, the hand harvesting of the grapes, the respect for the quality standards in every phase of the production.
The vines for the Boni Vini Nero d'Avola red wine has an age of up to 30 years and grow in the Contrada Buonivini vineyards in Val di Noto outside Siracusa and near the sea at an altitude of 50 m. The grapes were harvested by hand, sorted and destalked followed by maceration and fermentation on the skins for 8 days in stainless steel tanks. The wine was matured for 6-8 months in oak barriques.
Longevity 3-5 years