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Tasting Notes: Bright ruby. Hints of dried sage and spice, with blueberry, raspberry, strawberry and chocolate aromas. Medium bodied with juicy concentrated red and blueberry fruit. Earthy spice with subtle cedar oak lift, balanced acidity and silky smooth tannins.

Serving Temperature: A medium-bodied, fruit-forward Nero d’Avola shows best at 15–17°C.

Decanting: Recommended: 20–30 minutes.

Cellaring Potential: Drinking wonderfully now, with potential to age up to five years if cellared appropriately.

Food Pairing: Italian-inspired dishes: tomato-based pasta, pizza with cured meats. Grilled meats: lamb cutlets, pork sausages, chargrilled chicken. Mediterranean flavours: roasted capsicum, eggplant, olives, herbs like sage and oregano. Hard cheeses: pecorino, aged cheddar.