Noto Nero d’Avola

Noto D.O.C.

100% Nero d'Avola
Noto Nero d’Avola

This wine is produced from the heart of the DOC Noto area in the old districts of Buonivini and Agliastro where Nero d’Avola has always been cultivated. A sort of ‘cadet’ to Santa Cecilia, and the perfect expression of the territory in a less extreme but always original version.

Our Ambassadors say

Dark Rich dark fruit, opening up to warm earthy notes.
Marc Taub, Kristin Blizzard, Matthew Gallery and Desiree Napolitano Leja, Palm Bay - Planeta Ambassadors in USA
Marc Taub, Kristin Blizzard, Matthew Gallery and Desiree Napolitano Leja
34 - 40 m
average temperature
vines per hectare
Farming system
Spurred cordon
First Vintage
Time of Harvest
15-20 September
Alcohol Content
13,5% vol.
Destalking followed by 14 days lying on the skins; fermentation at 25°C, after racking malolactic fermentation in stainless steel.

Tasting Notes

Purple purplish


  • 2012

    – Wine Enthusiast: 92
    – James Suckling: 92

Timballo di Capellini Rosso (Red Capellini Mold)

Timballo di Capellini Rosso (Red Capellini Mold)

Serves 10
1 kg / 2 lb. 2 oz. capellini
200 g / 7 oz. grated
Parmigiano Reggiano DOP
500 ml / 17 fl. oz. tomato sauce
300 g / 11 oz. peeled tomato fillets
500 g / 1 lb. 1 oz. Primosale cheese
2 kg / 2 lb. 2 oz. eggplants, sliced
200 g / 7 oz. breadcrumbs
100 g / 3 ½ oz. basil leaves
100 g / 3 ½ oz. butter
extra-virgin olive oil


Grease a large baking dish and coat with breadcrumbs. Slice the eggplants and fry them in extra-virgin olive oil.
Bring a large pot of lightly salted water to boil and cook the capellini until al dente. Then drain and season with cold tomato sauce, butter and some of the grated Parmigiano Reggiano.
Cut the Primosale cheese into thin slices. Cover the bottom and sides of the baking dish with the seasoned capellini. At the center of the capellini, arrange the eggplants, Primosale cheese, grated Parmigiano, basil leaves, tomato fillets, alternating the ingredients until you have used them all up. Use mozzarella for the middle layer to get a “stringy” effect.
Cover the filling with the remaining capellini, sprinkle with Parmigiano and breadcrumbs, cover with foil, and bake at 190°C (375°F) for 45 minutes. Remove the foil and bake a further 10 minutes until a crust forms.
When the timballo is ready, set it aside for 10 minutes, then turn it out onto a platter. Serve sliced, preferably accompanied by hot tomato sauce and basil leaves.