Now simply labelled Nero d’Avola, this wine was previously called Rosso L’Isolano. It is still 100% Nero d’Avola from near Menfi on the Sicilian coast (in province of Agrigento). The leaner soils and cooling coastal influence here tend to produce a more delicate style of Nero d’Avola, factors that first attracted Justin Bubb to the region, “Most of the time I find Nero d’Avola in Sicilia made in this really ripe, high octane style and the wines lacked freshness and punch. This is picked at 13 Baume when this vineyard shows best varietal character.” The wine still has a lot of Mediterranean about it, though its agile mouthfeel and supple, almost Beaujolais-like fleshy feel make this quite a unique example of the variety. Perhaps this shouldn’t be a surprise; the wine has plenty of semi-carbonic influence (including 10% whole bunches) and is aged in large French oak botti for 10 months before bottling.