Unico Zelo 'Fresh A.F.' Nero d'Avola-Zibibbo, Barmera, Riverland, Australia 2025
Unico Zelo is the project of Brendan and Laura Carter, who've made it their mission to prove that Italian and Mediterranean grape varieties belong in Australia's warmest, driest corners. Working out of the Riverland and Adelaide Hills, they favor low-input farming and hands-off cellar work, chasing energy and drinkability over polish. Fresh A.F. began life as a collaboration with the No Mafia crew and has become a flagship expression of their belief that Nero d'Avola — heat-loving, drought-resistant — has real potential in Australian soil.
- Winemaker: Brendan and Laura Carter
- Farming: Sustainable and regenerative practices (not certified organic)
- Variety: 80% Nero d'Avola, 11% Zibibbo, 9% Fiano
- Terroir: Riccaterra Farm, Barmera, Riverland, Australia. Ancient sandy limestone soils in a moderate Mediterranean climate; grapes picked early in a hot vintage to preserve freshness.
- Vinification: Nero d'Avola and Zibibbo co-fermented in stainless steel with a short skin contact; pressed back to tank. Fiano added at bottling for lift and saline tension.
- Aging: Stainless steel; no oak.
- Tasting Notes: Bright and vibrant, with sour cherry, blood orange, and blueberry; crunchy and refreshing, with fine, sandy tannins and lively acidity — "on trend" as a chillable red/white blend.
- Food Pairings: Light summer fare, grilled meats, or served lightly chilled with antipasto.
Unico Zelo 'Fresh A.F.' Nero d'Avola-Zibibbo, Barmera, Riverland, Australia 2025
Unico Zelo is the project of Brendan and Laura Carter, who've made it their mission to prove that Italian and Mediterranean grape varieties belong in Australia's warmest, driest corners. Working out of the Riverland and Adelaide Hills, they favor low-input farming and hands-off cellar work, chasing energy and drinkability over polish. Fresh A.F. began life as a collaboration with the No Mafia crew and has become a flagship expression of their belief that Nero d'Avola — heat-loving, drought-resistant — has real potential in Australian soil.
- Winemaker: Brendan and Laura Carter
- Farming: Sustainable and regenerative practices (not certified organic)
- Variety: 80% Nero d'Avola, 11% Zibibbo, 9% Fiano
- Terroir: Riccaterra Farm, Barmera, Riverland, Australia. Ancient sandy limestone soils in a moderate Mediterranean climate; grapes picked early in a hot vintage to preserve freshness.
- Vinification: Nero d'Avola and Zibibbo co-fermented in stainless steel with a short skin contact; pressed back to tank. Fiano added at bottling for lift and saline tension.
- Aging: Stainless steel; no oak.
- Tasting Notes: Bright and vibrant, with sour cherry, blood orange, and blueberry; crunchy and refreshing, with fine, sandy tannins and lively acidity — "on trend" as a chillable red/white blend.
- Food Pairings: Light summer fare, grilled meats, or served lightly chilled with antipasto.