The Milocca is a unique wine, perhaps impossible to replicate.
In 2006, an exceptional scirocco dried out Nino Barraco’s Nero d’Avola grapes, just a few days before the harvest: as a result of the high sugar concentration, the wild yeast failed to complete the fermentation. Nino decided to go ahead anyway, and had the inspired idea of maturing the wine in barrels of chestnut wood.
The word milocca, which indicates this type of wine in Sicilan dialect, comes from the Arabic word for the cirasa, which is a variety of cherry, but also the main aroma of this wine.
The fresh acidity and a perfect balance between fruit and tannins supply a great counterpoint to both the alcoholic power and the sugar content.
Milocca di Nino Barraco, l’ineffabile dolcezza. E molte altre cose on www.intravino.com
Vino da tavola da uve surmature
Nero d’Avola 100%
Espalier, 2.800 plants per hectare
180 m AMSL
Medium weigth, with clay.
Harvest by hand, stemming, fermentation on the skins for 15 days, pressing with a hand press, primary fermentation with wild yeasts at temperatures between 25 °C and 35 °C.
September 2006 to July 2007 in steel tank.
July 2007 to July 2009 in chestnut wood barrels.
July to December 2009 in the bottles
3.000 (only vintage)
Eye: ruby red.
Nose: cherry, black mulberry, capers, aniseed, cocoa.
Palate: soft, round, tannic.