Due Terre 'Gebbia' Nero d'Avola Sicilia, Sicily, Italy

Dark plum, crushed blackberry, and sun-warmed Mediterranean herbs rise immediately from the glass, layered with mineral earth and subtle spice. Due Terre 'Gebbia' Nero d'Avola Sicilia 2021 is a certified organic, concrete-aged expression of Nero d’Avola shaped by the long-standing vision of Vito Lauria, a Sicilian winemaker active since the early 2000s and committed to elevating the island’s indigenous grapes. Introduced in the late 2010s, the Gebbia label represents a focused collaborative project rooted in sustainability, manual harvest, and transparent winemaking, reinforcing Lauria’s enduring dedication to authenticity and longevity in Sicilian viticulture.

Product Details:

• Owner and Winemaker: Vito Lauria
• Grape: 100% Nero d’Avola
• ABV: 13.5%
• Farming Practices: Certified Organic
  
• Harvest: Hand-harvested
• Fermentation: 10 days
• Aging: 8 months in concrete tanks
• Vineyard Elevation: 350 meters
• Soil: Nutrient-poor clay

Sensory Description:

The 2021 vintage opens with concentrated aromas of black cherry, damson plum, and ripe blackberry layered over notes of dried oregano, tobacco leaf, and cocoa powder. The clay-rich soils and moderate elevation contribute depth and structure, while concrete aging preserves purity and textural precision. On the palate, dark berry fruit unfolds with savory undertones of licorice, crushed herbs, and iron, supported by firm yet polished tannins. Bright acidity provides lift and balance, a reflection of careful hand-harvesting and measured fermentation. The warm, steady 2021 growing season encouraged full ripeness while retaining freshness, resulting in a Nero d’Avola that is both generous and structured, finishing with persistent spice and mineral tension.

Producer’s Background:

Vito Lauria has spent more than two decades championing Sicily’s native varieties through meticulous vineyard stewardship and disciplined cellar practices. His work emphasizes certified organic farming, moderate extraction, and aging choices that prioritize varietal transparency over oak influence. The Gebbia project, launched in the late 2010s, reflects a deliberate effort to craft accessible yet site-driven wines that express both grape and soil with clarity. By farming nutrient-poor clay soils at elevation and aging in concrete, Lauria underscores his philosophy that authenticity and restraint are essential to preserving Sicily’s viticultural identity for future generations.

Serving Suggestions:

Serve at 60 to 65 degrees Fahrenheit in a medium to large Bordeaux-style glass to allow the aromatics to fully develop. Pair with grilled lamb, eggplant caponata, braised beef, tomato-based pasta dishes, or aged pecorino. Decant for 30 minutes to soften the tannins and enhance aromatic expression.