Il Censo 2015 '700' Nero d'Avola

Il Censo 2015 '700' Nero d'Avola

Item Number: 15552

UPC: None

Country: Italy
Region: Sicily
Sub Region: Sicily
Appellation/AVA: Terre Siciliane IGT
Estate Grown Wine: Yes
Vintage: 2015
Grape(s): 100% Nero d'Avola
Type: Wine - Red
Bottle Size: 750 ml
Pack: 12
Closure: Cork
Viticulture: Certified Organic
Soil Type: Sandy and iron-rich clay topsoil, volcanic bedrock
Elevation: 700 meters

Gaetano and Nicoletta Gargano met Giampiero Bea over 25 years ago, and not long after elected to revive Nicoletta’s family farm in central Sicily. In addition to site-specific legumes and grains, the couple planted massale selections of Perricone, Cataratto, Nero d’Avola and more. The Bea family remains in close contact to consult with farming and winemaking.

Vineyard Notes: Vines were planted in 2012 at 700 meters, thus the name. Farming is certified organic as of 2014, with biodynamic practices. Harvest is manual.

Winemaking Notes: Il Censo 700 Nero d'Avola spontaneously ferments and ages in stainless steel without temperature control. It rests on its fine lees until bottling without fining or filtering. A small addition of sulfites is used when necessary during aging and at bottling.

Reviews

  • Vinous
    Rating: 93 (6/10/2021)

    The 2015 Nero d'Avola 700 dazzles with a uniquely captivating display of baked apples and spiced citrus peels complemented by notes of cinnamon, clove and sweet herbs. It’s silky, nearly fleshy in texture, with a noticeable inner sweetness contrasted by a saturating mix of tart blackberry, cherry and zesty acids. Grippy tannins come forward toward the close, creating an almost chewy feel within, yet somehow this still remains energetic. Dark inner florals, exotic spice and notes of black licorice linger impossibly long. You can drink this strapping Nero d'Avola now for its intensity and almost-animalistic nature, but a few years of cellaring certainly wouldn’t hurt. The “700” in the name refers to the meters above sea level that these Nero d’Avola vines grow at. The influence and guidance of Giampiero Bea (of Paolo Bea) is evident here.