2022 Vigneti Zabù, `Il Passo Verde` Organic Nero d'Avola - Liberty

Vigneti Zabù, in southern Sicily, is part of the Fantini group, founded by Valentino Sciotti in 1994 to produce top-quality wine from southern Italy. In 2005, Valentino and his and Sicilian winemaker Giuseppe Alfano Burruano planted their own vineyards on the hills around Lake Arancio, in Sambuca di Sicilia. Here, the untouched landscape boasts many ancient vineyards and proximity to the lake creates a perfect microclimate for grape growing. Their vines are planted at 400 metres above sea level on clay soils with good water retention capacity, which helps sustain the vines through Sicily’s hot summers. Today, these vines continue to flourish, lending themselves to attractive, drinkable wines.

The Grillo is fermented at low temperatures in stainless steel, resulting in a wine with fresh aromatics and a lovely balance. The Nero d’Avola is also fermented in stainless steel, creating an expression defined by aromas of red cherry and supple tannins. The best organic grapes are selected to produce the ‘Il Passo Verde’ Organic Nero d’Avola. 50% of the wine is aged in barriques, while the other 50% is aged in concrete tanks for about six months. The ‘Il Passo’ Nerello Mascalese is the star of the show here and really exceeds expectations. It is freshly scented with a full and supple palate.

The vineyards for Vigneti Zabù were planted in 2005 on the hills around Lake Arancio in Sambuca di Sicilia. The crystal clear water creates an ideal microclimate for vine growing and protects the vines from the heat of Sicilian summers. The organic vines are low yielding.

Due to amazing weather conditions and a meticulous attention to details, the 2022 vintage perfectly displays the Sicilian terroir as never before. The addiction of Nero d’Avola grapes from vineyards close to the sea, bring hints of saltiness to the final blend, translating into a wine with a great structure and body. Tannins in this Nero d’Avola are powerful so there is a great ageing potential for this vintage.

The best organic grapes were selected to produce this wine. Alcoholic fermentation took place in stainless steel tanks for eight days at controlled temperatures of 24°C-25°C. 50% of the wine was aged in French and American oak for around six to eight months, where it underwent malolactic fermentation. The wine was then bottled to preserve the fruit flavours.

This Nero d'Avola is deep ruby red in colour with a bouquet of red and dark fruits, hints of spice and a balsamic, eucalyptus quality. This is a full-bodied wine with well-balanced acidity and lingering spicy black fruit on the finish.