Nivuro was the first wine we ever made at Santa Tresa, back in 2003. We had wonderful mature Nero d’Avola as well as Cabernet Sauvignon vines.
We decided to blend the two varieties to create Nivuro. As part of our commitment to championing local indigenous grape varieties, for the 10th vintage of Nivuro (2013), we will be phasing out the Cabernet Sauvignon in favour of a local variety Perricone. Both the Nero d’Avola and Perricone are aged in small oak barriques for about 6 months before being blended together and bottled, giving a complex wine, with good ageing potential.
Wine maker’s tasting notes
Nivuro is full-bodied, yet extremely approachable. The incredibly intense bouquet is a heady combination of black pepper and spices. The palate is powerful, yet not over-powering, with waves of soft dark berry fruits coming through. The finish is long and surprisingly soft.
Food pairing recommendations
Nivuro is ideal with read meats and meaty pasta sauces. On special occasions, we will drink it with a fillet steak in a green pepper sauce; the pepper notes in the wine make it a perfect combination.
We still have in our range 1.5L magnum bottles of our original Nivuro blend – Nero d’Avola and Cabernet Sauvignon
|2016||SAKURA JAPAN WOMEN||JP||Nivuro Nero d’Avola Perricone||2014||GOLD medal|
|2015||MUNDUS VINI BIO 2015||DE||Nivuro Nero d’Avola Perricone||2014||GOLD medal|
|2015||IWC 2016 – I TRANCHE||UK||Nivuro Nero d’Avola Perricone||2014||COMMENDED|