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Cortese, Senia Nero d'Avola 2020

Get to know: Cortese, Senia Nero d'Avola 

Tasting Note

This most iconic and widely recognised grape variety from Sicily is here doing a fantastic job of showing the true character of Sicily. The nose is deep, dark and subtly smokey. On the palate you're hit first with bags of smoky dark cherries, then a juicy sour-cherry acidity brings freshness and vibrancy to the mix to finish with a lift of warming spices surrounding all that cherry fruit. Having tried it over a few days, it really develops nicely over time as well to show a wide array of aromas. A great, multi-faceted wine which, for the money, really brings a rich experience. 

Grilled dark meats is an obvious choice but equally a rich vegetable ragu or risotto will work a treat.

Kate Says

"This is a really classy but uncompromisingly Sicilian red. Rich, bold with some oak but the ripe Morello cherry, smoked meats and spicy notes are showing brilliantly. It's great right away but it develops over time so make it one you savour long into the evening."

Producer Info

Cortese produce wine in the most traditional and natural way to reflect the true character of the estate’s terroir and its grape varieties. Taking tradition as their inspiration, they employ ancient wine-making techniques such as fermentation in terracotta. The resulting wines reflect the combination of modern technology and traditional techniques, with every nuance of the terroir showing through.#

The 100% organic grapes come from vines on our estate, which are between 15-30 years old. Grapes are very carefully harvested by hand into baskets. While still in their small baskets, the grapes are refrigerated down to a temperature of 10°C. 

Grapes are fermented in open top barriques in small lots of around 150 litres. Using this method, it’s not possible to control the temperature during fermentation, but it never exceeds 18-24C°. The small volume allows it to adjust itself naturally. The grapes undergo fermentation for 10-12 days. The use of open top barrels allows the winemakers to carry out follatura (manually pushing down the skins) as often as is necessary for the natural and delicate extraction of colour and tannins from the skins. During the whole fermentation process no machines are used, meaning that the wine is treated in the most gentle way possible.

The wine is left in contact with the skins for about 20 days after the fermentation and then for a total of 30-35 days. Once the maceration on the skins has ended, the wine is placed in barriques for the malolactic fermentation, after which it remains in barrel for 12 months before bottling. The wine stays a further 6 months in bottle before release.


Italy, Sicily

Nero d'Avola






Full Bodied