Petrarinusa Organic Nero D’Avola Sicilia
Petrarinusa Organic Nero D’Avola is a smooth, medium-bodied Sicilian red that balances vibrant aromas of ripe plum and black cherry with a velvety texture and a clean, peppery finish
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£4.80
Petrarinusa Organic Nero D’Avola Sicilia
The Petrarinusa Organic Nero D’Avola Sicilia is a quintessential expression of Sicily’s flagship red grape, grown in the sun-drenched, stony soils of the Valle del Belice. This wine captures the “Mediterranean character” with a profile that balances bold sun-ripened fruit with an approachable, organic purity.
The Visual and Aromatic Profile
Upon pouring, the wine displays a deep, concentrated ruby hue with distinctive violet glints at the rim—a hallmark of youthful Nero D’Avola. The nose is immediately expressive, offering a bouquet that leans toward ripe red berries and dark plums. Beneath the primary fruit, you’ll find subtle layers of herbal spice and blackcurrant, with a faint whisper of earthiness that reflects the “stony” (Petrarinusa) terroir where the vines are cultivated.
Palate and Texture
On the palate, this Nero D’Avola is medium-bodied and remarkably smooth. It avoids the aggressive tannins often found in heavier reds, opting instead for a rounded, velvety texture that makes it incredibly approachable. The flavors echo the nose, dominated by juicy black cherries and forest fruits, punctuated by a touch of peppery spice. Its organic nature is reflected in its clean, vibrant finish, where a balanced acidity provides a refreshing lift, preventing the sun-ripened sugars from feeling heavy
The production of Petrarinusa Organic Nero D’Avola is centered on a “low-intervention” philosophy that prioritizes the natural expression of the Sicilian landscape and the organic integrity of the fruit.
Vineyard and Harvest
The process begins in the Valle del Belice, where the grapes are grown in sandy, stony soils under strict certified organic standards. The Mediterranean climate, characterized by intense sunlight and cooling sea breezes, allows the Nero D’Avola grapes to reach peak phenolic ripeness. Harvesting is typically done by hand or carefully timed to ensure the grapes maintain a balance between high sugar concentration and bright acidity.
Fermentation and Maceration
Once at the winery, the grapes undergo a temperature-controlled fermentation in stainless steel vats.
Maceration: The juice remains in contact with the skins for approximately 8 to 12 days. This period is carefully monitored to extract the deep ruby color and characteristic fruit flavors without pulling overly harsh or bitter tannins from the seeds and skins.
Malolactic Fermentation: Following the primary fermentation, the wine undergoes malolactic fermentation, a process that converts sharp malic acid into softer lactic acid, giving the wine its signature velvety mouthfeel.
Aging and Refinement
Unlike many heavy Sicilian reds that see extensive oak, Petrarinusa focuses on freshness and varietal purity:
Steel Aging: The wine is aged primarily in stainless steel tanks for several months. This choice preserves the primary fruit aromas—like cherry and plum—and prevents the delicate organic profile from being masked by wood vanillins or heavy toast.
Bottle Refinement: Before release, the wine rests in the bottle for a short period to allow the components to harmonize, resulting in a vibrant, ready-to-drink red that captures the essence of the “stony land” from which it came.
- Contains Sulphites
- Contains Yeast/Yeast Extracts
- Suitable for Vegans
- Suitable for Vegetarians
- Organic
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The Country
Italian wine, with its rich diversity and quality, is a reflection of the country’s deep-rooted wine culture and the varied terroirs that span from the Alpine slopes in the north to the sun-drenched islands in the south. Italy is renowned for being the world’s largest wine producer, offering an array of wines that are as diverse as its cuisine. From the robust and age-worthy Barolo and Barbaresco wines of Piedmont to the light and zesty Pinot Grigio of the Veneto region, Italian wines are made to complement a wide range of foods and occasions. The country’s winemaking history dates back thousands of years, influenced by ancient civilizations such as the Etruscans and Romans, and continues to evolve today. Each region boasts its own indigenous grape varieties, with over 350 officially recognized by the Italian government, contributing to the unique character and flavor profiles of Italian wines. Whether it’s a Chianti Classico enjoyed with pasta in a Tuscan villa or a crisp Prosecco toasting a special moment, Italian wines encapsulate the essence of la dolce vita—the sweet life
