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Nero d'Avola 2016

Martha Stoumen • 750ml • 13%

$45.95 $43.95

Martha Stoumen Nero d'Avola is a red natural wine made from grapes grown in two different Mendocino County locations. The 62% of Nero d'Avola is from Benson Ranch Vineyard, Ukiah, Mendocino County (14 year old dry farmed, no irrigation) farmed according to organic principles without the use of pesticides, herbicides, and synthetic fungicides. The 38% of Nero d'Avola is from 33-year-old vines at Fox Hill Vineyard, Talmage Bench, Mendocino County, farmed without the use of pesticides, herbicides, and synthetic fungicides. Minimal sulfites at bottling.

Natural wine icon identifying wine made naturally from organic or biodynamic grapes Low-sulfites icon identifying wine with lower sulfites content or no additional sulfites Native yeast icon identifying wine made with native or indigenous yeast

SKU: STOUNERO16C
Why You Should Try It

The Wine: Nero d'Avola 2016

Martha Stoumen Nero d'Avola is a red natural wine made from grapes grown in two different Mendocino County locations. The 62% of Nero d'Avola is from Benson Ranch Vineyard, Ukiah, Mendocino County (14 year old dry farmed, no irrigation) farmed according to organic principles without the use of pesticides, herbicides, and synthetic fungicides. The 38% of Nero d'Avola is from 33-year-old vines at Fox Hill Vineyard, Talmage Bench, Mendocino County, farmed without the use of pesticides, herbicides, and synthetic fungicides. Minimal sulfites at bottling.


The Producer: Martha Stoumen

From the producer's website

Martha Stoumen Wines was founded upon the desire to recapture a farming and winemaking culture that has all but faded away: a winemaking culture of patience.

For my wines I lease and farm around half of the vineyards myself. The other half are farmed by multi-generation farmers who understand their land, and their family's land, far better than I ever will, and who farm with my same philosophies in mind. Patience in the vineyard means composting rather than adding synthetic fertilizers, allowing predatory insects the ability to outcompete pests rather than spraying insecticides, and doing proper handwork, such as pruning for vine longevity rather than high yields.

In the cellar I use a minimalist winemaking approach. Patience in the cellar means letting the natural yeast and bacteria present on the grape skins perform fermentation, and allowing longer macerations and aging to provide stability rather than using added tannin, acid, or stabilizing agents in my wines. Above all, I strive to make wines that are delicious, joyful, and truly representative of California.


The Region: Mendocino County

 

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