Our producers’ wines reflect the authenticity and excellence that comes from generations of experience in the vineyard and in the cellar, together with an unwavering focus on quality.
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Nero d’Avola

Uncategorized

Nero d’Avola is Sicily’s great red grape — ancient, proud, and unmistakably of this island — and in the hands of Akrille, it is given exactly the showcase it deserves. Grown in organically farmed vineyards in the Iblei Mountains alongside centuries-old olive trees, the vines are cultivated at altitudes of 500 to 600 meters on wild, stony volcanic terrain never previously cultivated — soils that give the wine a freshness and identity all its own.

The result is pure Sicily in a glass. Intense ruby-red in color, it opens with inviting aromas of plum and morello cherry, with warm, sun-drenched depth that speaks of the island’s volcanic soul.

Appellation: Nero d’Avola DOC

Type: Red, dry

Blend: 100% Nero d’Avola

Wine Details:

Tasting Notes:
Color: Intense and brilliant cherry red.
Bouquet: Rich and fragrant wild berry, ripe cherry, spice, vanilla, cocoa, blue flowers, forest floor, pine sap, wood and bramble.
Taste: Soft, full with velvety tannins, the juicy palate delivers concentrated raspberry and black cherry flavors, with hints of Mediterranean herbs, the aromatic finish is long, persistent and smooth.
Alcohol: 14%
Serving Temperature: Chilled 16-18° C (60-64° F).
Pairing:  Pair with roasted meats, slow-braised lamb, and hearty pasta dishes — and finds its perfect Sicilian match with aged Ragusano DOP cheese and a spread of cured meats.
 

Vinyard Notes:
Production Area: Organically farmed vineyards above sea level on wild, stony volcanic terrain in the Iblei Mountains. Strong day-to-night temperature variations at altitude preserve natural acidity and aromatic intensity. Vines are cultivated alongside centuries-old olive trees.
Elevation: 500–600 meters above sea level

Winemaking Notes:
Harvest: Hand-harvested between the last ten days of September and the first ten days of October, when grapes are fully ripe and selected in the vineyard.
Vinification: Maceration on the skins for 10–15 days in temperature-controlled stainless steel tanks at 25–28°C.
Aging: 6 months in stainless steel, followed by approximately 4 months of bottle refinement before release.