Name: 2007 Feudi Montoni Nero d'Avola Vrucara - 750 ml
Brand: Feudi Montoni
SKU: 98506-750-AI
Price: 44.99 USD
Availability: InStock

2007 Feudi Montoni Nero d'Avola Vrucara

90 VM

Qty:

From the critics:

91 WE

90 RP

90 AG

Vrucara represents a new, exciting page in the story of Sicily’s most important indigenous grape, Nero d’Avola. The purity of the fruit comes through loud and clear, and the wine doesn’t deliver that bittersweet finish you sometimes get. Instead, it shows cherry, spice and an elegant mineral tone.

Wine Enthusiast | 91 WE

The 2007 Nero d’Avola Vrucara is one of the more unusual Nero d’Avolas readers will come across. A blast of super-ripe red fruit hits the palate with authority as the Vrucara struts its stuff. This is a decidedly opulent, flashy Nero d’Avola that sits on the razor’s edge of ripeness. Soft and supple on the palate, the wine flows effortlessly towards the caressing, intense finish. Floral notes add a touch of lift on the finish. The Vrucara, a single-vineyard old-vine selection from high-altitude hillside vineyards, shows the extreme of ripeness Nero d’Avola is capable of. Anticipated maturity: 2011-2017.

I tasted a wide range of wines from Feudo Montoni this year. The standouts are the two Nero d’Avolas.

Robert Parker Wine Advocate | 90 RP

Type of Wine	Italy Red
Varietal	Nero d'avola : The island of Sicily, with its rich culture and proud heritage, has a long history of successful winemaking. The art of viticulture has been passed down from generation to generation, deeply rooting its values and appreciation for the land and its potential for winegrowing. The island’s unique terroir or mineral-rich soils, rolling hills and Mediterranean climate make it an ideal growing environment for grape vines. The island’s hospitality towards both indigenous and imported grape varieties is well-known and celebrated. The indigenous Nero d’Avola variety has greatly prospered in Sicily, becoming the trademark red grape and a key component to not only Sicily, but also the mainland of Italy’s economy and winegrowing industry. When translated, Nero d’Avola means “Black of Avola” taking its name from both, its dark-skin color and the town of Avola from which it hails. The grape’s origin dates back to the 17th Century and has long been used as a blending grape to cut light to medium-bodied wines, adding intense fruit flavors, bold intensity and structure. Today winemakers celebrate Nero d’Avola as a varietal wine and showcase the immense versatility it offers in the winery. Though it is often reminiscent of Australian Shiraz, when aged in oak it can made into dark, robust wines, with hints of chocolate and dark raspberries. With care in the vineyard and winery, the grape can also produce young wines that are fresh with lush notes of plum and red fruit, demonstrating its flexibility even greater. Nero d’Avola typically has high tannins, medium acid and a strong body, however it can be very smooth if grown at higher elevations where cooler temperatures restrict the alcohol. The grape is extremely reflective of terroir; when grown on hilly, limestone-rich soils, Nero d’Avola showcases trademark aromas of wild strawberry, sour cherry and red plum, supported by poised tannins and marked acidity. On clay-rich soils, on the other hand, it tends to show more intense aromas of candied cherry, crushed roses, sweet spices, liquorish and dark chocolate with silky tannins and measured acidity. There is, however, a consistent complexity and textural appeal that make Nero d’Avola wines particularly age-worthy and food friendly. The deep blue-black skinned grape grows in tight clusters and has a vigorous root system, which thrives in its native Sicilian soil. Great care and attention is required for a healthy harvest due to its ‘low growing’ fruit and energetic nature. Low trellising or the “tree method” is implemented to keep the fruit of the floor and yields must be kept low in order for the berries to ripen with bold flavors and intensity. The Mediterranean climate also contributes greatly to the health and vitality of the growing season bring necessary rains to the semi-arid landscape. The rolling hills and natural terrain of differing elevations creates a myriad of microclimates and terroirs. There are nearly 18,000 hectares of Nero d’Avola gracing the vineyard land of Sicily, making up 98% of the world’s hectares under vine. It is valued for its body, deep color and intense, yet elegant aromatics and is equally successful in single-varietal or as a blending companion to other local and international grapes. Nero d’Avola is beloved and celebrated in Sicily and is beginning to gain international attention. It has notched its place in the Italian history books and time is the only thing keeping it from its greatly deserved global spotlight.
Country	Italy : Italy is renowned as one of the world’s greatest gastronomic havens; from certified Prosciutto di Parma to the sea-side seafood eateries on the island of Sicily. However, this epicurean experience could not possibly be as hedonistic without the ethereal combination of the country’s plethora of fine wines. It seems unfair that a nation should be able to boast, both, some of the world’s greatest cuisine as well as its greatest wines. Italian wine is one of the most sought after in the world, and has become the second most produced in the world, behind only France. Stretching an impressive 736 miles from northern Italy to the peninsula’s southern tip, the country’s geography generates an enormous array of topography, climate and soil structure. This is an extremely important quality of its winegrowing and making industry which lays claim to nearly 550 different grape varietals, which all desire their own necessities, in terms of terroir and climate. The still red wines of Italy truly characterize the nation’s vast and expansive terroir; Nebbiolo dominates Piedmont, where Barolo and Barbaresco reign king and queen of the region’s production. Hailing from Brunello di Montalcino in Tuscany, the rockstar Sangiovese grape has become synonymous with greatness. Vin Santo sweet wines have taken on a mighty feat of competing with the glorious wines of Sauternes, and of course, Prosecco. Prosecco, located in Trieste (northeast Italy) and its creation of luxuriously effervescent styles of wine has become Italy’s answer to Champagne. The Glera grape variety, which has become synonymous with the name Prosecco, is the main ingredient and is beloved in the appellation where the village of Prosecco’s name has become world renowned. The blurred boundary between Italy and the countries of Slovenia and Austria, where German influence still resonates through Friuli wines. The prevalence of Riesling and other such grape varietals is high in this region and have become extremely popular on today’s market. With nearly 702,000 hectares of grapevines covering the massive and diverse landscape, Italy’s annual average of 48.3 million hectoliters of wine production is second only to France in terms of volume and Spain in terms of hectares of vines. The country is vast and overwhelming when it comes to the culinary arts, but perhaps even this is overshadowed by its production of some of the world’s most sought after wines, whether the omnipresent Chianti to the highly collectible and sought after Amarone della Valpolicalla.
Region	Sicily : Kissed by dry, warm climate, gorgeous topography, and with tradition so rich, Sicily is any winemaker's dream. The produce grown here becomes first-class goods, and we mean olives, citrus, grains, and not just the wine. Italian culture centers shared meals with family as one of the most important and profound ways of cultivating bonds and community values. This tendency spills over into everything else they do, naturally including viticulture. This makes Sicilian wines uniquely warm and soulful, each bottle telling its own story. Two native grapes roll off the tongue of sommeliers when they first mention Sicily: Nero d'Avola and Catarratto. Luscious, full, vibrant, these grapes, and especially Catarratto in particular, often find their way into the blends of wines from cooler sites in Italy to bring them weight and contrast their acidity. Sicily is home to other grape varietals including Inzolia, Grillo, Grecanico, Frappato and many more. Though you can't really go wrong with Sicilian wines, beginners shouldn't miss out on sweet, exuberant, mouthwatering Marsala. What this mind-boggling elixir delivers is so purely emotional and intense that touches even the most skeptical of souls. In the true spirit of Italy, this beauty combines with virtually any meal you can think of, best suited for large get-togethers with family and celebrations of any kind.
Subregion	Nero d'Avola