La Selezione Senia Nero d'Avola
¥4,200 ¥4,500
A small-production, hands-on red crafted with gentle extraction and barrel fermentation, delivering deep plum and blackberry notes, supple tannins, and a fresh, balanced finish with impressive length.
Awards & Recognition
- AIS Vitae Guide 2026: Awarded an excellent 93.5/100.
- Untold - Decanto Wine Guide: Awarded the highest recognition, Tre Cavatappi (Three Corkscrews), and featured among the best wines in Sicily.
- Merano Wine Hunter 2025: Awarded the Rosso (Red) award.
- JancisRobinson.com (Tamlyn Currin): Rated 17/20 points, described as a highly rated selection from the Cortese estate.
Product Details
The vines range from 15 to 30 years of age, offering a balance of youthful vitality and developing complexity. Harvest is carried out entirely by hand, using small baskets to prevent the grapes from being crushed, with careful selection at every step.
The harvested grapes are placed in a cold room and chilled to around 10°C. Fermentation takes place in small batches—approximately 150 liters at a time—in open-top 225L barriques. While barrel fermentation does not allow for direct temperature control, the limited volume naturally regulates the process, keeping temperatures between 18–24°C.
Fermentation lasts around 10–12 days, during which the cap is gently broken by hand from above. This manual punch-down ensures a delicate extraction of tannins, avoiding harshness. No machinery is used at any stage during fermentation, reflecting a philosophy of handling the wine as gently as possible.
Following alcoholic fermentation, the wine remains on the skins for an additional 20 days, bringing the total maceration period to 30–35 days. Once maceration is complete, malolactic fermentation takes place in barrique, followed by 12 months of aging in the same barrels. The wine is then bottled and further matured for six months before release.
In the glass, it shows a deeply насыщенный ruby color. The nose reveals intense aromas of plum and blackberry layered with hints of licorice. Full-bodied yet supported by fresh acidity, the palate is rich but finely balanced, with notably soft, supple tannins and a long, lingering finish.
Production is extremely limited, with only around 8,000 bottles produced each year.
葡萄の樹齢は15～30年です。収穫は葡萄が潰れないように小さなバスケットを使い、注意深く選別しながら手摘みで行います。葡萄はバスケットごと保冷庫に入れ10度に冷却します。発酵は解放式のバリック（225L）に約150Lずつの少量で発酵を行います。樽発酵の場合、温度をコントロールすることが出来ませんが、18～24度以上にはなりません。少ない量で仕込むことで自然に温度が調整されるためです。発酵はおよそ10～12日間続きます。開いている樽の上から人の手で果皮を突き崩します。果皮からのタンニンを出来る限り優しく抽出するためにこの作業を行います。発酵期間中、機械は一切使用していません。つまりワインは出来る限り優しく扱われます。アルコール発酵後、約20日間果皮浸漬を行います。発酵と醸しは全体で30～35日間です。果皮との醸しが終わったら、バリックでマロラクティック発酵、その後同じバリックで12ヶ月熟成させます。その後さらに6ヶ月瓶熟させてからリリースします。非常に濃いルビーレッド、プラムやブラックベリーの深いアロマにリコリスの要素が混ざっています。しっかりとフルボディですが爽やかな酸が全体を支えています。豊かですが非常にやわらかなタンニン、長い余韻が感じられます。生産量は極めて少ないワインで、毎年約8,000本しか生産されません。