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Nero d’Avola’s reputation has obviously tracked Sicily’s wine renaissance, but this wasn’t always the case. Historically this grape was considered rustic, thanks to the many chunky and musclebound wines that it produced. As Justin Bubb states, “Most of the time I found that Nero d'Avola in Sicilia was made in this really ripe, high-octane style and the wines lacked freshness and punch.” Hence, Babo’s Nero is sourced from Sambuca di Sicilia, near Menfi, where the north facing, fossil-rich soils and cooling influence of both sea and nearby Lake Arancio, tend to produce a more subtle, spicy style of Nero d'Avola—without betraying the wine’s traditional Mediterranean generosity.
Picked around 12 Baumé, the fruit was de-stemmed (no crushing) with lots of whole berries remaining in the ferment. With only a gentle extraction, the wine was pressed off skins after 10 days to mature in large-format oak (2,000-litre), where it stayed for only 10 months before bottling.
We respectfully acknowledge the Wurundjeri People of the Kulin Nation, who are the Traditional Owners of the land on which we operate in Melbourne, and pay our respect to their Elders past, present and emerging. We also acknowledge and respect the Traditional Owners of lands across Australia, their Elders, Ancestors, cultures and heritage, and recognise the continuing sovereignties of all Aboriginal and Torres Strait Islander Nations.
Warning: under the liquor control reform act 1998 it is an offence; to supply alcohol to a person under the age of 18 years (penalty exceeds $7000); for a person under the age of 18 years to purchase or receive liquor (penalty exceeds $500)