1605 SAN PABLO AVENUE, BERKELEY, CA 94702   |   510.524.1524

KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Eloro “Spaccaforno”
Nero d'Avola 30 years Limestone 4 ha
Eloro “Sciavè”
Nero d'Avola 43 years, 19 years Limestone, Clay, Marl 3.3 ha
Moscato di Noto “Mizzica”
Moscato di Noto Planted in 2004 Chalk, Limestone 1.8 ha
Moscato di Noto “Notissimo”
Moscato di Noto Planted in 1999 Chalk, Limestone 1.5 ha
Spumante Metodo Classico Extra Brut
95% Moscato di Noto, 5% Grecanico Planted in 1999 Chalk, Limestone .5 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• Harvested by hand

• Indigenous yeasts used

• Low gobelet training and high trellising (according to the terroir of each parcel)


Vineyards:

• Contrada Favara-Biduri (1.5 ha): Terrain made up of a thick layer of limestone pebbles in a limestone-silt matrix, sitting on clay- and limestone-heavy marls from the Tellaro formation

• Contrada Buonivini (1.8 ha): Heavily limestone terrain with lots of small rocks.  Fine texture, clayey limestone


Eloro “Spaccaforno”:

• “Spaccaforno”is the former name of the commune of Ispica, where the estate is located. Both names derive from the Latin Hyspicae Fundus, meaning the bottom of the Hyspa River (now called the Pernamazzoni) Valley.

• Density of planting: 4,500 vines per hectare

• Yield: 52 hl/ha

• Temperature-controlled maceration in cement vat

• At least 6 months of élevage in French oak (80% second passage, 20% third passage) and 10 months minimum in bottle before release

• Unfiltered


Eloro “Sciavè”: 

• “Sciavè” (pronounced sha-VEH) is a local nickname for Saverio, the name of Massimo’s grandfather.

• Density of planting: 6,500 vines per hectare

• Yield: 38 hl/ha

• Temperature-controlled maceration in stainless steel with pumping over daily

• Fourteen months of élevage: (1/3 new barriques, 1/3 second passage barriques, 1/3 split between third passage barriques and stainless steel)

• Four to six months of bottle aging before release

• Unfiltered


Moscato di Noto “Mizzica”:
• A fully dry wine
• Hand harvested
• Grapes are destemmed, followed by a light pressing
• Fermentation at low temperatures in stainless steel tank
• Fermentation lasts approximately 15 days
• Stirring of lees for 7 days after fermentations
• Temperature of wine is then reduced to 10° C to settle
• Wine is aged in stainless steel for 6 months and then in bottle for 3 months

Moscato di Noto “Notissimo”:
• 80 - 90 grams/liter of residual sugar
• Hand harvesting of fully mature and over-ripe grapes
• In certain years up to 10% of the grapes are dried in the sun in boxes
• Grapes are destemmed, followed by a cold maceration and light pressing
• Once wine has reached 11% alcohol, fermentation is stopped by reducing the temperature
• Aged in stainless steel for 6 months and bottle for five months

Spumante Metodo Classico Extra Brut:
• Hand harvested
• Grapes are destemmed, followed by a light pressing
• Fermentation at low temperatures in stainless steel tank
• Fermentation lasts approximately 15 days
• Wine is aged for 6 months on the lees in stainless steel
• Wine is bottled in spring following harvested and a liqueur de tirage is added
• Bottles age for 12 - 14 months as they undergo a second fermentation
• Bottles are then disgorged, a small amount of liqueur d’expédition is added and re-corked
• Bottles are aged for several more months before release to the market

MISCELLANEA

The Tellaro Formation:

Named for the Tellaro River, this geological feature of the Noto Valley is a layer of active limestone that helps the vines withstand the extreme heat of summer by providing them with a reserve of water.

General Information

Country
Italy
Region
Sicily
Appellation(s)
Eloro
Producer
Massimo Padova
Founded
1920
Annual Production
6,000 cases
Farming
Organic
Website
http://www.riofavara.it

Gallery