Villa Carumè wines are produced in the heart of Sicily, in the northwestern area, which is particularly focused on the production of high-quality grapes. This unique location takes advantage of the insular-Mediterranean climate, perfect for viticulture. Their property extends for 100 hectares of vineyards out of 110 hectares of land, owned by the Caruso family. The production system occurs in a winery fully equipped with the most modern winemaking techniques respecting the Sicilian tradition, environment, and land.
The climate is characterized by mild winters and breezy summers. The annual average is around 64°F, reaching 95°F in August. The medium-texture soil is rich in limestone with a good mineral endowment, characterized by the presence of countless pebbles. The clay-loam texture provides an excellent substrate for viticulture. They harvest from the mid to the end of August, depending each year on the ripening of grapes. From there, they proceed with a soft pressing and destemming from 10 to 15 days. The extraction takes place through traditional pumping. Fermentation temperature takes place around 78°F. Once malolactic fermentation occurs, the wine spends 3-4 months in stainless steel tanks, then in bottles for another 3-4 months.
This intense ruby red and purple-hued wine includes a nose of ripe red fruit with delicate notes of licorice. The palate is round and balanced.
When thinking about spices that will pair very well with Nero d’Avola, lean into anise, orange rind, bay leaf, sage, cocoa powder, Asian plum sauce, and coffee. When you’re ready for meals, consider some classic pairings including oxtail soup and beef stew, but you could easily swap BBQ burgers with bacon and everyone will think you’re a genius. The gamier the meat the better because it will simply make your wine taste fruity and candy-like. For something more unique, consider black lentils and shitakes.