Quite possibly the best Nero d'Avola you may ever try..!!
Vrucara is the name of the cru from which the grapes hail. The name has its origins in a vineyard of which the land has always been called “Vrucara.” It takes this name due to the presence of vruca, a Sicilian word for a bush that grows spontaneously around the vineyard. This herb has aromas of menthol mixed with those of incense oil. Transferred into the old, unique vines, we notice this aroma in the wine.
Sourced from old prephylloxera bush vines 500 metres above sea level, which they consider their “mother plants.” The vines in the Vrucara contain the unique and old genetic code of Nero d’Avola, guarded for centuries at Montoni. The first mention of these plants was in 1590 in the De Naturali Vinorum Historia.
Fermentation in cement containers with a long maceration of 25 days on the skins. The pressing is made in an old wood press. Spontaneous malolactic fermentation takes place in cement. It is then aged for a further 45 months in cement, 6 months in barrels and then 6 months in the bottle before being ready to be released.
A ruby red colour, Vrucara is intense and persistent on the nose with aromas of forest floor, notes of cherry in spirit and dried rose petal, which are in harmony with notes of vanilla, balsamic, eucalyptus, licorice and incense oil. Soft and velvety on the palate, with buttery notes, it is well structured with a prolonged aromatic persistence on the finish. Vrucara has soft tannins and is well-balanced.
Alcohol: 14.00%
Storage of wine: In a cool, dry and dark place, stored on its side.
Food parings: Red meat, roast, game meat, salumi and aged cheeses.
Service notes: Oxygenate the wine at least two hours, preferably in a decanter.
