Martha Stoumen 2021 Nero d'Avola Red, Mendocino County
Item Number: 20884
UPC: None
Country: USA
Region: California
Sub Region: Mendocino
Appellation/AVA: Mendocino County
Estate Grown Wine: No
Vintage: 2021
Grape(s): 100% Nero d'Avola
Type: Wine - Red
Bottle Size: 750 ml
Pack: 12
Closure: Cork
Alc by Vol(%): 12
Residual Sugar(g/L): less than 1g/L
Viticulture: Practicing Organic
Case Production: 333
Vineyard Notes:
- Bricarelli Ranch, Ukiah: 16-year-old head-trained, dry farmed (non-irrigated) vineyard, farmed by Martha to organic principles (no pesticides, herbicides, or synthetic fertilizers); gravelly loam soils.
- Venturi Vineyard, Calpella: dry farmed (non-irrigated), certified organic vineyard; Pinole gravelly loam soils
Winemaking Notes: Dry farmed Nero d’Avola (78% Bricarelli Ranch, 22% Venturi Vineyard) harvested separately and both 100% de-stemmed. Bricarelli Nero d’Avola fermented in an open-top stainless steel tank with a mix of pump overs and manual punch downs, then pressed prior to dryness. The wine completed primary fermentation in a concrete tank before racking to neutral oak barrique and larger 500-liter puncheons. Venturi Nero d’Avola fermented in a small T-bin with manual punch downs and pressed prior to dryness. Both Nero d’Avolas spent 12 months on full lees in neutral oak barrique, then racked off lees, blended, and returned to barrel for an additional 8 months of aging prior to bottling. Unfined. Unfiltered. Sediment expected.
Martha's Notes: “The beauty of Nero d’Avola is its Chiaroscuro-like nature: brightness from its ability to hold onto acidity in warm Mediterranean climates, and darkness from its characteristic forest fruits. I spent a very impactful vintage working with this grape at COS in Sicily, so the fact that Nero d’Avola even exists in California—AND I get to work with it in both the vineyard and cellar—makes my heart happy. While everyone else is clamoring for cool climate sites along coastal California, I am proud to be looking inland, where the hotter climate and shorter spring season make low-input farming a reality. I still want to make elegant wines, so it just means thinking outside of the box with the choice of varieties. Nero d’Avola is a perfect natural fit.”