Gulfi Nerojbleo 2018 is one of those wines that throws your senses off because it is so complex. It took us some time meditating over the glass to describe it; an instance this producer is known for.
Gulfi Nerojbleo 2018
In the Bottle
This wine reflected Gulfi’s family commitment to indigenous Sicilian grapes and was made with a 100% Nero d’Avolo grape varietal. The fruit came from a few vineyards located in the countryside of Chiaramonte Gulfi and Ragoleti.
Grapes, harvested in late September, start fermentation through an extended maceration on their skins. The wine was aged in French oak barriques and tonneaux for 12 months and additional 12 months in the bottle.
In the Glass
Gulfi Nerojbleo had very intense aromas. We could smell the rich red berry aromas from far away as we poured the wine. Cornelian and black cherries, dried apricot and cherry compote seamlessly flowed into seductive flavors of sour cherry-apricot pie, caramelized plum, and vanilla. Remember that it’s a dry wine yet so rich in flavors.
Aftertaste and Pairing
Flavors of sour cherry lingered on the palate for a while. We had it along with the homemade sourdough pizza with bruschetta sauce, kalamata olives, and five kinds of cheeses, all the leftovers we could find in the fridge. Interestingly, all these ingredients were from Europe, except the dough.
In any case, Everything Cheese Pizza and Nerojbleo paired great because the richness of pizza needed a wine with sensible acidity and a fruity profile that could stand its ground and be an equal partner at the table rather than the second fiddle.
We also thought of several traditional Italian dishes we tasted at Nonni’s restaurant recently. Meatballs or pasta with marinara sauce would go well with this wine.