The first vintage of Saia was in 2002 which is composed entirely of Nero d’Avola. 20 to 30-year-old vines are planted in south-facing vineyards, 80 meters above sea level in volcanic soil with white sand and chalk deposits. The fruit is handpicked, and the skins are gently broken. Fermentation is in stainless steel tanks and lined vats with regular punching down. A first blending of lots takes place when the wine is placed in barrique. A second blending takes place at the first racking. The wines are then bottled with minimum intervention. The 2019 Saia is composed of 100% Nero d’Avola. The color is intense ruby red. In the glass, the bouquet exhibits a dark brooding style of ripe plum, tobacco, sage, Asian spices, and a hint of smokiness. The palate is softly wrapped around ripe black fruit, spice and cocoa. There is persistent acidity, which indicates aging potential. It walks a fine line of balance. A few years in the bottle for the full throttled Nero d’Avola would help the wine gain more balance, which I believe would make this a top-notch red from Sicily.

By Perry Miroballi