Manu Lassaigne, at the helm of his father Jacques’ estate since 1999, is the kind of winemaker you’d want to drink his wines alongside. He seems to love what he does, if only because how much he takes upon doing himself. He disgorges bottles by hand, makes wines from individual parcels, and vinifies from indigenous yeasts. Manu adds sulfur only once, at press, to prevent oxidation. His wines are layered and pure – some old tasting notes bear descriptors ranging from candied ginger and cantaloupe to buttered toast and wild flowers.

A fantastically expressive red from Sicily. This punches well above its price point with notes of red and blue fruits, cured meat, and spice wrapped around a food-friendly acidity. It’s drinking beautifully now! 

“I have always been awestruck by the purity and true-to-type aromas and flavors that owner Fabio Sireci is able to tease out of Nero d’Avola. Just as importantly, his two single vineyard Nero d’Avolas, Lagnusa and Vrucara, also showcase the characteristics of specific Sicilian terroirs. The two are absolute benchmarks of traditionally made Nero d’Avola wines.”