San Basilio of Rio Favara, a sip that takes you back to childhood.
The San Basilio area, in the far south of Sicily, is a strip of land just 5 km from the sea and the Longarini and Cuba marshes. These natural oases are rich in brackish water, fish, and wildlife, creating a unique terroir nestled between the sea and hills.
In San Basilio, you’ll find the “Prince” of Sicily, Nero d’Avola, growing alongside other ancient and rare grape varieties like Surra, Pignateddu, Nzolia, Muscatedda, and Niururussu, which translates from Sicilian to “Black” skin but “Red” in color.
Years ago, it was common to include other grape varieties in the vineyard to enhance the wine’s profile. For example, a few Moscato vines could add a touch of sweetness to the robust red wine. They also planted table grapes, like the famous Cardinal grape, not for winemaking but to provide fresh, sweet snacks for the workers, giving them a refreshing break.
The vinification of San Basilio di Rio Favara uses the most traditional and ancient method for Nero d’Avola, with a 48-hour maceration on the skins.
It’s important to remember that in the 1970s, Nero d’Avola was known as “Vino di Pachino” or “Rosso di Pachino,” a grape that brought prestige to the southernmost city of Sicily and sustained its economy through viticulture.
Back then, winemaking was done in stone wine presses with light macerations. A 6-hour maceration was common for producing everyday drinking wine, while 12 and 24-hour macerations were used for more robust wines. Rarely did they use a 48-hour maceration because, according to local sayings and tastes, the wine would become very “strong.”
I remember as a child, my grandparents would explain that when a wine had undergone this “long” maceration, you could tell because it left a mark on the glass, almost like an ink stamp, sometimes even indelible (due to the poor quality of the glass). For every child watching and listening, the sight of the wine coloring the glass was captivating.
Wine was the pride of the people. During the harvest months, crowds would gather from nearby villages, with recruitment taking place in the town square. Each harvester was “armed” with their cherished pruning knife, and the first small cut on the thumb was like an initiation, a baptism with a drop of blood marking the beginning of the harvest.
This wine brings back childhood memories for me; its aromas transport me to a time when glasses were offered to every guest in the house. I immediately notice the scents of unripe berries, ripe plums, a slight note of limestone, and the warmth of the sun and sea that ripened these grapes, along with the unmistakable hint of pink pepper.
I tasted the 2021 vintage, and a few years in the bottle have given it the elegance of a great wine. Its bouquet promises a palate to match.
On the palate, it’s direct and sincere, with great intensity and persistence. The classic acidity of the grape variety is well-supported by rare grapes, adding charm and uniqueness to each sip.
Nero D’Avola demands attention. Opening a bottle of San Basilio means savoring glass after glass, almost compulsively (just kidding), but each sip intensifies, transforming into a delightful wine experience.
This wine pairs beautifully with spiced meats, such as knife-cut sausage seasoned in the southern style with chili, green pepper, and the unmistakable seeds of wild fennel. It’s exceptional with slow-cooked or oven-roasted meats and truly shines when enjoyed with hearty meatballs.
Recommended: one bottle per person (just kidding… maybe).
Zosimo advises:
Aging: a few years
Investment: optimal
Value for money: excellent
pleasantness index: good
Commercial Contact:
Rio Favara
Contrada Favara
97015 Ispica (RG)
Tel: +39 0932 705130
English