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Babo Nero d'Avola 2018
Babo Nero d'Avola 2018
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Description
Description
Nero d’Avola’s reputation has obviously tracked Sicily’s wine renaissance, but this wasn’t always the case. Historically this grape was considered rustic, thanks to the many chunky and musclebound wines that it produced. As Justin Bubb states, “Most of the time I found that Nero d'Avola in Sicilia was made in this really ripe, high-octane style and the wines lacked freshness and punch.” Hence, Babo’s Nero is sourced from Sambuca di Sicilia, near Menfi, where the north facing, fossil-rich soils and cooling influence of both sea and nearby Lake Arancio, tend to produce a more subtle, spicy style of Nero d'Avola—without betraying the wine’s traditional Mediterranean generosity.
Picked around 12 Baumé, the fruit was de-stemmed (no crushing) with lots of whole berries remaining in the ferment. With only a gentle extraction, the wine was pressed off skins after 10 days to mature in large-format oak (2,000-litre), where it stayed for only 10 months before bottling.
Wine Details
Wine Details
Type: Red Wine
Style: Full-bodied, Fruity
Grape Varietal: Nero d'Avola
Tastes Like: Comparable to a Merlot, with blackberries, dark cherries, and hints of chocolate and spice.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Sicily, Italy
Terroir: Volcanic and sandy soils
Aging: 12 months in oak
Serving Temperature: 16-18°C
Winery
Winery
Babo is a contemporary winery that celebrates the rich heritage of Sicily by producing expressive and approachable wines crafted from indigenous grape varietals.
Food Pairings
Food Pairings
Seafood: Tuna steak or seafood paella.
Poultry: Chicken cacciatore or duck confit.
Vegetarian: Ratatouille or lentil stew.
Meat: Grilled lamb chops or beef tagliata.
Cheese Pairings
Cheese Pairings
Pecorino Siciliano: Salty and tangy, complementing the wine's depth.
Caciocavallo: Creamy and savoury, enhancing the wine's richness.
Fontina: Soft and nutty, balancing the wine's bold flavours.
Parmigiano-Reggiano: Aged and sharp, pairing beautifully with the wine.
Recipe
Recipe
Grilled Lamb Chops
Ingredients:
- 8 lamb chops
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions:
- In a bowl, mix olive oil, garlic, rosemary, lemon juice, salt, and pepper.
- Marinate lamb chops in the mixture for at least 1 hour.
- Preheat grill to medium-high heat and cook lamb chops for 3-4 minutes per side, or until desired doneness.
- Let rest for 5 minutes before serving.
Tip: Pair with Babo Nero d'Avola for a bold and flavourful combination.
