Nero d'Avola from Partinico, Palermo, Sicily, Italy; medium plus bodied and dry with notes of ripe blackberry, plum, and black cherry, layers of salted cured meat, forest floor, cocoa, and baking spice, with balanced acid, smooth oaky undertones, and a dry finish. Sustainable

Unfiltered Wine Club January 2024:

"Nero d’Avola may be the most well-known red grape native to Sicily. It’s pretty easy-drinking and usually moderately priced; a good everyday wine. Brugnano’s may be the best I’ve had in my recent memory. It’s smooth and spicy with notes of plums and blackberries, with vegetal undertones, hints of cinnamon, and dry tannins. The earthy aromas remind me of that fresh wet dirt smell you get when you overturn a large rock in the forest. This wine would love a burger or a meaty pizza, and would be great with lamb chops, beef, and mushrooms, especially when cooked with black rice or lentils."