Tami Nero d’Avola 2017


Tami Nero d’Avola 2017: Farmed organically, fermented naturally, macerated for one week and aged six months in stainless steel. In the 1980s, a new generation of wine producers sought to prove that Sicily could make great dry wines. As happened elsewhere in Italy, they first focused on international varieties like cabernet sauvignon, merlot and chardonnay. As those wines drew attention, they then looked to Sicily’s myriad indigenous grapes. 100% Nero d’Avola.




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Gorgeous red berry aromatics with cherry, pomegranate and eucalyptus notes.

Beautiful red-fruited aromas with ripe cherry, slightly tart pomegranate and an herbaceous note on the palate followed by a rich (yet not too aggressive) mouthfeel. Wrapping up with ripe, moderate tannins and a distinctly ‘Sicilain’ earthy characteristic

Pairs perfectly with simple, herb-and-sea-salt-rubbed roasted chicken or nonna’s baked ziti!


Arianna Occhipinti has built a stellar reputation and following around the world with her eponymously named winery; her Occhipinti wines are a celebration of the Vittoria region’s terroir and indigneous varietals, farmed and vinified as naturally as possible, but they are not always easily accessible. Together with a few friends, Arianna got the bug to create something local and organic but more within reach for every-day. The first form of Tami’ was and remains a quirky, artsy shop in Siracusa, where artisanally made goods, including wines, are featured; one of the founding friends had a nearby vineyard with which to further the mission of providing inexpensive, delicious, naturally made wines. Arianna had the vineyard converted to organic farming, and the Tami’ wine label emerged in the 2009 vintage. Though the wines are not made in her Occhipinti cellar, she does oversee the winemaking, which is carried out with only indigenous yeasts, short macerations and aging only in stainless steel. They are approachable in every way, being more readily available, modestly priced and earlier-drinking, delicious versions of three classic Sicilian varieties: Grillo, Frappato and Nero d’Avola. The name ” Tami’ ” is indicative of the communal nature of the project: it’s a contraction of “tra amici”, meaning “among friends”.