Vineyard and winemaking
Don Antonio is made from Nero d'Avola grown around Grotte in southern Sicily, where Morgante's vineyards are scattered across hills and small valleys between 350 and 550 metres above sea level. White calcareous soils with pockets of clay and marl combine Mediterranean warmth with the elevation needed to retain freshness.
The hand-harvested fruit ferments at controlled temperature in stainless steel with around 20 days of skin contact. The 2017 then matured for 12 months in new French Allier oak and at least 18 months in bottle, a long élevage that gives this selection of Nero d'Avola its depth, polish and capacity to develop.
Tasting notes
Appearance
Deep garnet-purple with an opaque core and a gently mature ruby rim.
Nose
Black cherry and ripe plum are layered with rose petal, liquorice and cocoa, followed by clove, cedar and a warm suggestion of Mediterranean herbs.
Palate
Full-bodied and velvety, with concentrated dark fruit held by structured but silky tannins. Black cherry, bitter chocolate and sweet spice build across the palate, while fresh acidity and a savoury liquorice note carry the wine into a long, authoritative finish.
Food pairing
Serve with slow-cooked ox cheek, roast wild boar, aubergine parmigiana, or aged Pecorino with black pepper. The 2017 benefits from a short decant, allowing its dark fruit and oak-derived spice to settle into a more seamless whole.
Background story
The Morgante family draws on five generations of viticultural experience around Grotte. In 1994 Antonio Morgante and his sons Carmelo and Giovanni chose to vinify their own grapes rather than send them to the local co-operative, beginning a focused pursuit of the potential of Nero d'Avola.
Consultant Riccardo Cotarella joined the project in 1997 and helped shape Don Antonio as the estate's flagship. Named in honour of Antonio Morgante, it has become one of the island's benchmark expressions of Nero d'Avola, combining Sicilian generosity with rigorous selection and extended maturation.
