Viansa '21 North Coast Altura Nero d'Avola

Viansa’s first release of Nero d’Avola showcases the varietals inherent characteristics that speak to its history in Sicily. This bold wine has aromatics of acacia berries, fig jam, crushed shells, and cedar. The palate shows a balance of richness and savory with flavors of cherries, sweet smoked vanilla, aromatic wood, and salinity. Try this unique Italian varietal with ossobuco or dry aged grilled porterhouse steak with roasted bone marrow.

The grapes were harvested on the same day and destemmed together to tank. Then, the grapes went through a 48 hour cold soak before being inoculated with Jazz yeast, chosen for its ability to lift fruit notes and give elegant structure. The wine was fermented for two weeks on the skins before being drained and pressed to age in French oak – 25% new oak from TS Boswell, Sylvain, and Bel Air coopers was used with 75% neutral oak. The wine was then aged in the barrels for 20 months. 

Label Artwork: Nero d’Avola – which translates to Black of Avola – is a reference to both the grape’s dark-colored skin, as well as its history of being grown in the town of Avola in Sicily. The marble artwork on this label is inspired by the blue waters of the seas surrounding the island of Sicily, while the black accents represent the dark fruit and bold characteristics of this wine, as well as the literal translation of its name.