In the 1990s, when much Sicilian wine was sold in bulk, Gulfi made a radical commitment to organic viticulture and a “cru” philosophy, inspired by the great estates of Burgundy and Barolo. They began bottling their Nero d’Avola from individual vineyard sites to showcase the unique terroir of southeastern Sicily. This dedication has cemented their reputation as one of the island’s most important and iconic producers, proving that Nero d’Avola, when treated with respect, can produce wines that rival the best in Italy. The “NeroBufaleffj” vineyard, located in the historic heart of Nero d’Avola country in Pachino, is the ultimate testament to that vision. The nose is a complex tapestry of ripe blackberries, dark cherries, and figs: notes of baking spices, tobacco, and a distinct, almost smoky minerality that speaks to the vineyard’s chalky, red clay soils. On the palate, the wine is full-bodied and velvety, with fine, silky tannins and a vibrant acidity that brings freshness and energy. The finish is long and persistent, with a balance that is often compared to the finesse of a fine Barolo. If you like Nero D’Avola this is the producer for you, Nero doesn’t get better than this.

I cannot get over how much this wine reminds me of freshly picked wild blackberries. Tart, aromatic, with finely knit tannins that draw you inter another sip... and another, and another. Brings back memories of gorging myself with the fruit when I discovered a hidden patch of them at the park in late summer. Thankfully, I don't have to watch out for any thorns to enjoy this!

I have been a fan of Gulfi wines for years, so it's great to see it back in stock. This wine is outstanding example of properly made Nero d'Avola. It's a full bodied wine with depth, textural richness and velvety ripe tannins, packed with mulberry, blackberry and black currant with lovely bright acidity that keeps wine shine from from start to finish. there is also a savory note in it due to some age which adds extra layer of complexity. Delicious to pair with traditional Pasta 'Ncasciata.