WINEMAKERS NOTES: The Nero is fermented on the skins in amphora and left on the skins past fermentation. We basket press late January back into amphora to age for 8 months. It tastes like classic Nero to me, and its an homage to some of the great Nero dAvolas of Sicily I loved drinking while working behind the bar at Terroir in San Francisco. Its one of our favorite wines to make in the cellar.

VITICULTURAL AREA: These are grapes you do not see every day as there are not many Nero dAvola vines planted here in California. We are lucky to have found Fox Hill Vineyard where Nero is planted and thriving. The vineyard is in Mendocino County, located near Ukiah. The vines are around 20 years old and starting in 2019, the vineyard is farmed by Sam Bilbro and Evan Lewandowski. We are so excited about the future of the vineyard, as it will be in the best farming hands.

VARIETAL: 100% Nero dAvola

VINEYARD: Fox Hill Vineyard

LOCATION: Mendocino

ALCOHOL: 13%

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