Sourced from 3 parcels (Piscina, Sopra Navel, Mandorleto) on calcareous and mineral soils between 100 and 400m high. Fermented in indigenous yeasts and aged 18 months in 500l oak barrels (50% new) and a further 4 months in concrete tanks. Deep and explosive with aromas of red and black berry fruit alongside hints of spices. Full-bodied and elegant with silky tannins.
Producer description:
Located in southern Sicily, near Siracuse, Zisola is owned by the Mazzei, a Tuscan family who spans 600 years of wine expertise. When visiting the area, they saw the potential of the land and pioneered an ambitious project. Aside perfecting the making of wine from popular Grillo and Nero d’Avola, they have participated to the revival of local Catarratto grape. They also planted international varietal Syrah which is well-suited to the local climate and soil. Today the estate spreads across 50 hectares, 21 of which are dedicated to grow vines which are interspersed with olive, citrus and almond trees. Their wines are vibrant, fresh, balanced and a great introduction to what Sicily has to offer.
Style:
Still Red
Vintage:
2021
Dryness:
Dry
ABV:
13.5
Size:
75cl
Delivery:
48 hours
Available:
6
Critic Scores
Falstaff | 94
Bright, intense ruby. Opens on the nose with notes of blood orange and plum, with fine earthy tones. Juicy and fresh on the palate, lots of fruit present, blackberry and plum, opens with dense, very well-integrated tannins, spans across the mouth.”
Decanter | 92
It has a lovely herbal strawberry character, with touches of black tea and violets. In the mouth it's fresh and herbal, with gentle cherry and strawberry weaving through the succulent palate, and some bright, crunchy acidity. A really classy rendition of the variety. Made from three parcels of Nero d'Avola on calcareous soils in Noto in southeastern Sicily, Doppiozeta undergoes spontaneous fermentation followed by 16 months in tonneaux and a final passage in concrete before bottling
Robert Parker | 93
This wine is a long-standing protagonist of the Zisola portfolio, going from a blend of Nero d'Avola and Syrah to a single-variety expression of Nero d'Avola over the years. The 2021 Sicilia Noto Rosso Doppiozeta has chunky aromas of dark fruit, clay earth and something that reminds me of rye bread. There is a hint of sweet cherry on the medium-bodied close followed by good freshness and soft tannins. The wine is fermented in oak with no added yeasts or temperature control. That hands-off winemaking approach is followed by 16 months in tonneaux (with medium toast and 50% new oak). Fruit is sourced from across three vineyards (Piscina, Sopra Navel and Mandorleto) with head-pruned vines on rocky soils. Production is 19,900 bottles.
James Suckling | 92
Juicy and savory red with notes of cherries and dried blood oranges and hints of smoky, crushed stone minerality. Beautiful acidity coming through, adding energy on a medium-bodied, dusty-textured palate. Very attractive and fresh. Drink now or hold.”
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