Feudo Montoni
Vigna Lagnusa Nero d'Avola 2023
Other years:
2022| Denomination | DOC Sicilia Nero d'Avola |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Nero d'Avola |
| Aging | Ageing: 20 months in concrete, then 4 months in barrels and a further 4 months in bottle. |
| Other years | 2022 |
- Type and grapes: Organic red wine Sicilia DOC from 100% Nero d’Avola grapes
- Olfactory profile: Cherry in spirit, plum, blackberry, cinnamon and cloves
- Tasting notes: Elegant and fine, savoury and enveloping, with fresh mentholated notes
- Vinification: Maceration and ageing in concrete (20 months), 4 in barrel and 4 in bottle
- Serving and pairings: Decant for 1 hour (18-20°C). Ideal with meats, game and cheeses
Description
What type of wine it is
Vigna Lagnusa Nero d’Avola by Feudo Montoni is an organic red wine with a Denomination of Controlled Origin (DOC) that represents a refined expression of Nero d’Avola in the heart of Sicily, vinified in concrete and aged in barrels. In the glass, it presents a dense ruby colour with slight violet reflections. The bouquet offers intense aromas of cherries in spirit, red plums and blackberries, intertwined with warm notes of cinnamon and cloves. On the palate, the structure prioritises finesse over power, offering a soft and savoury taste. Delicate menthol nuances refresh the sip, supported by balanced tannins that make it ideal for pairing with red meats, roasts, game, mature cheeses and tuna-based dishes.
Where it comes from
This red originates from Cammarata, in the province of Agrigento, within the Sicilian territory. The old hillside vines, over forty years old, are located six hundred metres above sea level and enjoy an optimal eastward exposure. They grow on a particular clay and sandy soil, a decisive element in giving the wine its distinct savoury character. Managed strictly under organic farming practices, the vineyards are bush-trained and trellis-trained with Guyot pruning. These pedoclimatic conditions ensure consistent ripening, giving the glass a well-defined flavour profile and a solid aromatic identity.
How it is produced
Manual harvesting in crates preserves the integrity of the Nero d’Avola. The vinification process involves a long maceration in contact with the skins in concrete tanks, essential for precise polyphenolic extraction. Malolactic fermentation also takes place in concrete, where the wine matures for twenty months. Subsequently, it undergoes a four-month period in barrels and rests for a further four months before being released for sale. This careful refinement softens the structure, providing an elegant overall harmony. It is recommended to decant the wine for one hour and serve it at a temperature between eighteen and twenty degrees.
History and curiosities
Founded in 1469, Feudo Montoni gives Nero d’Avola Vigna Lagnusa an unbreakable bond with ancient Sicilian agricultural tradition. The winery embraces an entirely organic philosophy, respecting the natural rhythms of the seasons. The meticulous production method involves maturation for twenty months in concrete vats, followed by a delicate period in barrels and essential bottle ageing. This constant pursuit of quality is evidenced by prestigious awards, including the extraordinary 94 points from Luca Maroni.
Awards
-
2023
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2023
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2023
94/100
One of the most prestigious wine guides in Italy.
-
2023
3One of the most prestigious wine guides in Italy.
-
2023
3Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1469
- Oenologist: Fabio Sireci
- Bottles produced: 240.000
- Hectares: 44
At the end of the 19th century, the estate passed into the hands of the Sireci family, in the person of Rosario, the grandfather of the current owner Fabio. With Fabio, this continuous evolution continues in the name of the most rigorous integration with nature, so much so that, since 2013, the entire production has been certified organic.
The company's philosophy is based on the use of natural forces for wine production: "gravity" as a means of transport, "time" as a refiner, winter and the "mountains" as a refrigerator. Read more
| Name | Feudo Montoni Vigna Lagnusa Nero d'Avola 2023 |
|---|---|
| Type | Red organic still |
| Denomination | Sicilia DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Nero d'Avola |
| Country | Italy |
| Region | Sicily |
| Vendor | Feudo Montoni |
| Story | History and curiosities Founded in 1469, Feudo Montoni gives Nero d’Avola Vigna Lagnusa an unbreakable bond with ancient Sicilian agricultural tradition. The winery embraces an entirely organic philosophy, respecting the natural rhythms of the seasons. The meticulous production method involves maturation for twenty months in concrete vats, followed by a delicate period in barrels and essential bottle ageing. This constant pursuit of quality is evidenced by prestigious awards, including the extraordinary 94 points from Luca Maroni. |
| Origin | Cammarata (AG), Sicily |
| Soil composition | Clayey and sandy soil |
| Cultivation system | Bush-vines and trellis |
| Plants per hectare | 4,400 vines per hectare |
| Harvest | Manual, in cases |
| Production technique | Traditional vinification with long maceration of the must in contact with the skins in concrete vats; malolactic fermentation in concrete |
| Wine making | Traditional vinification with long maceration of the must in contact with the skins in concrete tanks; malolactic fermentation in concrete; ageing for 20 months in concrete, then 4 months in barrels and a further 4 months in the bottle. |
| Aging | Ageing: 20 months in concrete, then 4 months in barrels and a further 4 months in bottle. |
| Allergens | Contains sulphites |