Vino Lauria, Zio Paolo Nero d'Avola - 2023

Fast Facts:

Winemaker(s): Vito Lauria
Region: Alcamo -> Sicily -> Italy
Varietal(s): Nero d'Avola
Terroir: Sandy loam and calcareous clay soils, Mediterranean climate with coastal breezes
Serving Temp: 60-65°F

Vito Lauria was one of the lucky ones, growing up in Sicily to a winemaking family. When his time came, he wanted to grasp every opportunity of hands-on education as possible, and after studying enology in Friuli, he spent years working at northern Italian wineries, learning new and differing techniques and perspectives to what he had learned back home. Returning to Sicily, he opened his old family winery in Alcamo, 30 miles west of the gorgeous Palermo.

All of Vito's vineyards are organically farmed, and his focus is squarely on Sicily's native varieties. Zio Paolo was the first wine he made when he launched the winery. It takes its name from the vineyard itself, wide flat land around Alcamo that's been producing grapes forever. As we all can imagine, Sicily's heat can bake the life out of grapes quite quickly. Vito picks and vinifies with precision, in several passes to ensure the timing and balance is just right.

This is 100% Nero d’Avola, fermented and aged entirely in stainless steel to keep it juicy and refreshing. Vito uses cryomaceration for 24 hours before crushing, a near-freezing cold soak that keeps everything lifted, clean, and precise. He then ferments at a cool 64°F for 10 days to preserve brightness, and lets it chill out in stainless for twelve months before bottling.

Why'd we pick it?

Reading about Vito, he comes across as self-possessed and refreshing. A calm, cool dude who had every opportunity to hop aboard a family-run business handed to him, and instead spent years perfecting his craft and learning new perspectives to bring back home. Cool. Also, I love Nero d'Avola - I've always found so much character in grapes that carry the volcanic terroir Sicily brings.

Field Notes

• Tastes like: Wild plums, black cherry, baked strawberry, and a smidge of cocoa. Oh, what's that?! A lil' balsamic on the finish to pair nicely with grippy tannins.
• Serve it around 60-65°F - cool but not cold. Quick fridge stint if needed.
• Food Pairings: In honor of my best friend's Sicilian father-in-law who made me Spaghetti all'Assassina one time ... wow. Do that! Tomatoes are your BFF when it comes to Nero. A nice ratatouille would be excellent, or order some Tacoma Pie ❤️