Pretty simple wine-making with no oak used at all. This is built to impress when young and be totally consumed young. The grapes are harvested early in the morning to retain natural acidity then it is de-stemmed and allowed to undergo wild ferment is small fermenters and pumped once a day for 12 days. Then it is pressed to tank for four months before bottling. Easy and straight to market with purity of expression on the mind.
Hither & Yon Nero d'Avola 2014
The palate is dark and rich with dark cherry, Asian spice and regional licorice on what is only really a medium bodied styled wine. The flavours are on show and them seem to allow the unfettered complexity to roll in. The lovely acidity lifts the flavours up. The profile is a little more fruity than savoury but it all works. Get on board the Nero Train!
Drink: Now - 2018