Valdibella Kerasos (Nero d’Avola)

On the nose it’s exuberant, yet the palate is more restrained, slightly savoury, dry, and delicious. An enticing every day red with an enticing character.

Winemaker: Nino Vilardi

Region: Camporeale, Sicily, Italy

Grapes: 100% Nero d’Avola

Alcohol: 13.5%

Sulphur: 30 mg/l (total)

Suitable for vegans: Yes

Altitude: 250-500m

Total area farmed: 50 ha of vines (part of 250 ha of productive farmland)

Soils: Primarily limestone and clay

Age of vines: average of 15 years old

Viticulture: Organic (certified).

Vineyards: Valdibella is a cooperative project, working with grapes from 10 growers in the Camporeale region. They are all organic at the very least, though the Valdibella ethos pushes all their members towards a biodiverse and regenerative agriculture model, using no tillage in the vines where possible. This also means growing vines alongside olives, almonds, figs, pomegranates, etc, and close to natural areas, woodland, ponds, and fallow hedges thereby creating a more stable and balanced agro-ecosystem. The grapes for Kerasos come from all of the growers so this wine always showcases an overview of the whole project and a balanced expression of the whole region.

Vinification: The grapes are destemmed very gently to preserve mostly intact berries, and fermentation kicks off naturally in steel tanks. Fermentation typically lasts 8-14 days and the wine tends to be on skins for that whole time. Pumpovers are used instead of punchdowns for a more careful handling of the extraction. After pressing the wine is returned to steel where it stays for around 10-11 months.

Bottled following a light sulphite addition and soft filtration. Unfined.

Other: ‘Kerasos’ comes from Greek, and is used to mean ‘Cherry,’ which is a distinctive feature of the flavour profile of the Nero d’Avola grape

Organic

Vegan

2019

13.5%

75cl