Carefully picked up by hand. Maceration and fermentation
of the destemmed grapes in stainless steel tanks at
controlled temperature of 25°C for 15-20 days. Malolactic
fermentation in stainless steel tanks.
30% in barrique of 225 litres for 4 months. The rest in
stainless steel tanks for 8 months.
Impossible not to imagine a glass of Terre di Giumara Nero
d’Avola when eating tomato sauce-based pasta. Try it with
roasted red meat or game.
Here is another good value wine from Sicily. The 2014 Nero d’Avola Terre di Giumara offers straightforward red fruit aromas. It is nothing like the two top shelf reds released by Caruso & Minin this year that are both exaggeratedly dense. This is a far more drinkable expression, thanks to the simple fruit layers that characterize the bouquet. In the mouth, the wine shows good density and richness. This is your proverbial pizza or pasta wine. by Robert Parker 87/100