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Feudo di Santa Tresa
Nivuro Terre Siciliane IGP

Nivuro, “black” in Sicilian, was the the first wine produced from Feudo di Santa Tresa, as a blend of Nero d’Avola and Cabernet Sauvignon. Following the winery’s commitment to championing indigenous grape varieties, for the 10th vintage of Nivuro (2013), they started to use the local variety Perricone instead of the international Cabernet Sauvignon. Both the Nero d’Avola and Perricone are aged in small oak barriques for about 6 months before being blended together and bottled, giving a complex wine, with a good aging potential.

Owner: Massimo Maggio, Stefano and Marina Girelli
Website: www.santatresa.it
Winemaker: Stefano Chioccioli
Type: Red wine
Varietals: 70% Nero d’Avola, 30% Perricone

Vineyard Location: Vittoria, Ragusa
Elevation: 550 ft
Trellising: Guyot
Yield/Acre: 26-28 hl
Soil: Red sandy loam soil on a well-drained limestone base

The hand-harvested grapes, transported in small containers so that they are not crushed by their own weight, are softly de-stemmed in order to keep the skins as intact as possible. Fermentation takes place at a controlled temperature of 75-77°F, with frequent remontages and delestages to achieve the best extraction of color, soft tannins and aromas.

Aging Process
6 months in oak barriques. 2-3 months in the bottle before the release

Tasting Notes
Color: Deep opaque purple red
Bouquet: Incredibly intense nose featuring black pepper and spice
Flavor: Powerful on the palate with huge bursts of warm dark berry fruit, excellent balance, with a surprisingly soft, long finish
Pairings: Pastas with sundried tomatoes and roasted meats

Alcohol Content: 13.5%
Serving Temperature: 65-68°F
Production: 300- 350,000 bottles