Organic Nero D’Avola comes from 12 year old vines planted to heavy clay and chalky soils on hillsides. Hand-harvested, it is wild yeast fermented in stainless then transferred to chestnut barrels to rest for around 9 months. After a light filtration, the wine is bottled with a drop of sulfur for stability. The wine is dark but fresh, with black cherry, smoke, hay, earthy notes, juicy on the palate with a lovely minerality balancing it off until it ends in a long chewy finish.
In the rolling seaside hills just West of Palermo, one finds Azienda Agricola Elios, 12 hectares (29.65 acres) planted to olive trees, fruit, and of course, vines. Grillo, Nero D’Avola and Zibbibo thrive on this fully functioning farm, where Nicola Adamo and his family have been making olive oil and wines naturally for years.
The vines here are planted around 300 meters up, on clay soils for the reds and more generous lands for the whites. Here too everything is done by hand and with the utmost respect of Nature and tradition. No chemicals or fertilizers are allowed, only Organic and Biodynamic treatments are used, with just a drop of SO2 to stabilize the wines. While oak is not used, ancient chestnut barrels are.