Nero Ossidiana is a testament to how we’ve championed indigenous grapes, showcasing the balance between the bright acidity and elegance of the grape Corinto Nero and the round, rich character of Nero d’Avola. Dark fruited and peppery, it is reminiscent of Syrah, with a polished mouthfeel. It is made in the traditional method with whole bunches, no temperature control, and no fining. The 2016 was an unusual vintage with periods much cooler and warmer than normal, but the final 6 weeks of the growing season were ideal conditions for final maturation, leading to beautiful ripe fruit, especially the Corinto Nero.
From its deep purplish-red color to its complex, structured body, this wine demonstrates the volcanic, marine character of grapes grown on this Mediterranean island. Notes of cherry and spices on the nose are followed by a palate full of bright fruit and flowers. It’s the perfect union of the island and the sea.
Grape varieties: 90% Corinto, 10% Nero d'Avola
Monica Larner, The Wine Advocate, 94 points: “The 2016 Nero Ossidiana is a blend of mostly Corinto Nero (90%) with Nero d'Avola in a supporting role. This is a delightful wine that shows the glossy intensity and shine of a Burgundian grape, despite its origins in one of the warmest and most extreme islands in the sun-soaked heart of the Mediterranean Sea. Fruit for this wine is grown in the Aeolian Archipelago. Polished tones of bright berry and cassis give the wine lots of energy and buoyancy. The results are elegant, floral and very easy on the nose and mouth. I think this wine is just terrific, especially with a grilled sausage. Some 12,000 bottles were put out.”