Nero d'Avola lends itself perfectly to winemaker Fabrizio's approach here. The appassimento method, a winemaking technique using passito (dried) grapes, has been a revelation for us in recent years. Fabrizio's Nero d'Avola grown on his coastal vineyards has a natural freshness that you just wouldn't want to hide with too much overly rich passito wine, but a careful blend of the two creates something unique but balanced. Fresh bramble fruit with a touch of liquorice, raisin and sweet spice. Complex yet incredibly drinkable.