Valdibella 'Kerasos' Nero d'Avola 2023

Sicily's most planted red grape, made well by an organic cooperative. Dark fruit, soft tannin, real Sicilian generosity. Pasta and grilled meats — that's the brief.

Kerasos draws on two Valdibella sites around Camporeale, one near sea level with limestone soil, the other up in the hills on clay. Both are certified organic. That split gives the blend structure from the limestone fruit and softness from the clay, before either variable gets in the way.

The grapes spend eight to twelve days on skins, then go through malolactic fermentation in steel. From there the wine splits again, half aged in wooden barrels and half in steel for around eight months, before Valdibella recombines the two lots. It is a deliberate way to build savoury depth without pushing the oak too hard.

Nero d'Avola like this wants food more than a quiet glass. Pour it with pasta in a tomato ragù, grilled lamb chops or a wood-fired pizza. Let it sit at cellar temperature rather than the fridge.