Broc Cellars "The Badger" Nero d'Avola 2020

According to the winemaker "The fruit for this year's Nero comes from wine that was 80% aged on the skins in amphora and 20% fermented on skins, then pressed into neutral French oak barrels. The grapes in amphora are left on the skins from when they are harvested in the fall until January then basket pressed back into the amphora to develop for another 6 months. The juice in barrel is left to age for 10 months.

At Broc Cellars, all of our wines are made using spontaneous fermentation, a process that means we only use native yeasts and bacteria that exist on the grapes in order to make wine. We don’t add anything – this includes nutrients, yeast, bacteria, enzymes, tannins or other popular fermentation agents. Sulphur is a naturally occurring element in all wine, the amount found can vary. We add little to no S02, depending on the wine and style."