Vigneti Zabu Il Passo Verde Nero d'Avola Sicilia DOC

The best organic grapes were selected to produce this wine. Alcoholic fermentation took place in stainless steel tanks for eight days at controlled temperatures of 24°C-25°C. 50% of the wine was aged in French and American oak for around six to eight months, where it underwent malolactic fermentation. The wine was then bottled to preserve the fruit flavours.

Vigneti Zabù, in Sicily, is part of the Fantini group, founded by Valentino Sciotti in 1994 to produce top-quality wine from southern Italy and its islands. The original property in southwestern Sicily caught the eye of Valentino, who saw the excellent potential in their vineyards alongside a good winery yet understood that they were missing the necessary expertise to make great wines. Valentino and Sicilian winemaker Giuseppe Alfano Burruano took the already high-quality raw materials and transformed them into attractive, drinkable wines.

The Grillo is fermented at low temperatures in stainless steel, resulting in a wine with fresh aromatics and a lovely balance. The Nero d’Avola is also fermented in stainless steel, creating an expression defined by aromas of red cherry and supple tannins. The best organic grapes are selected to produce the ‘Il Passo Verde’ Organic Nero d’Avola. 50% of the wine is aged in barriques, while the other 50% is aged in concrete tanks for about six months. The ‘Il Passo’ Nerello Mascalese is the star of the show here and really exceeds expectations. It is freshly scented with a full and supple palate.