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Tola grew out of the commitment of a family in Sicily that has always believed in the extraordinary enological potential of its land and has 150 years of experience in producing premium wines.
The love of the land, the great respect for nature, and the passion to create quality wines induced the father Francesco and the mother Maria to encourage the son Mimmo to continue his winemaker studies.
Their adventure took wing from the family's historic cellars in Partinico and the vineyards at Bosco Falconeria and Giambascio, in the heart of western Sicily. Mimmo joined them after he graduated and the house acceletated its march along the path of extreme quality : a project that focused on attention to detail with a lot of attention in the vineyard.
Mimmo Tola, the winemaker, is the face and the voice of the Azienda Tola. He is naturally blessed with the power to communicate. He was also the architect of the agricultural revolution at the Bosco Falconeria and Giambascio vineyards, which involved experiments with international varieties, such as Merlot, Syrah and Chardonnay, and modern techniques in the vineyard. Precision, Competence and Equilibrium are Mimmo Tola's distinctive traits and they are evident in the management of the family enterprise as part of
which he superintends sales and production.
The vineyards are situated on the Tola estate of Bosco Falconeria and Giambascio at a height of 400 metres in the most picturesque Sicilian region between Palermo and Trapani.The plains are gently caressed by the warm winds of the Scirocco, light sea breezes and the sun shinning down on the rolling hills. The vineyards are espalier trained, the wines are Guyot pruned and the density is about 4,600 plants per hectare with a plant order of 240x90cm giving a yield of 2kg per plant. The innovative vinification process, the ageing in 225 liter barrels characterize the quality process. This generates a typical Sicilian wine with a robust personality and a strong balanced flavor.
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| Catarratto |
De-stemming and cold maceration of skins with the must at 4 C°. Soft pressing of the grapes. Must is fermented at controlled temperatures and matured sur lies for 3 months in stainless steel tanks. Aged in bottle for at least 2 months before release.
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| Nero d’Avola |
Grapes are vinified in stainless steel with 10 days of skin contact at temperature of 24-26 c°. After malolactic fermentation, the wine rests for a few months in stainless steel tanks followed by bottle aging for 3 more months.
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| Nero d'Avola Black label |
The bouquet is intense with hints of black fruits and toasted almonds. The palate is round, smooth and soft with a natural balance between tannins and acidity.
Aged in oak barrels for 1 year, giving the wine extra depth and structure compared to most Sicilian Nero d' Avolas.
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