Tenute Orestiadi
‘Molino A Vento’ Nero d’Avola 2020
Sicily, Italy

$23.00

Fruit
Earth
Body
Tannin
Acid
Alcohol

Style: Red: Medium bodied, fruit forward and bright

Producer: Tenute Orestiadi

Region: Sicily, Italy

Grape: Nero d’Avola

Vintage:

Soil: Mixed

Farming: Sustainable

Oak: Stainless Steal

Alcohol: 13%

Glassware: Syrah Stem

Decant: Not required

Serving Temperature: 16 – 18°C

The Wine: Nero d’Avola (nero-dav-ola) (also known as Calabrese) is the most important and widely planted red wine grape variety in Sicily, southern Italy. Vast volumes of Nero d’Avola are produced on the island every year, and have been for centuries. The dark-skinned grape is of great historical importance to Sicily and takes its present-day name from the town of Avola on the island’s southeast coast. The area was a hotbed of trade and population movement during the Middle Ages. Translated, Nero d’Avola means “Black of Avola”, a reference to the grape’s distinctive dark colouring, but its exact origins are the subject of debate. The region of Calabria can lay claim to the variety via its synonym Calabrese (meaning “of Calabria”), though this term may be a derivation of Calaurisi, an ancient name for someone from Avola.

100% Nero d’Avola harvested by phenolic ripeness. Fermentation is conducted for 12-15 days at 24-30°C with daily pump-overs and 1 delestage (gentle fermentation). The wine is matured in stainless steel tanks and minimal oak contact for 4-6 months to preserve fruit freshness.

Sebastian Crowther MS

2 in stock

Producer Profile

On the gentle hills of the Trapani hinterland, this type of land is rich in silt-clay substances, compact and resistant to drought. Thanks to its characteristics it appears to be the ideal habitat for the farming of many varieties, of both red and white grapes, and becomes the perfect soil for the cultivation of Nero d\’Avola.

La Gelsomina, a small jewel placed on the edge of the Santa Venera torrent, where Piedimonte Etneo gives way to Mascali County.
On a clay and lava soil, walking day after day on the “gghiara”, as the people of Etna say, we cultivate 15 hectares of vineyards, olive groves and fruit trees, which take the form of a theatre, as to invite anyone who crosses the gate to enjoy the immense spectacle that is Nature, that every day is repeated and renewed.

Description

Review

Style: Red: Medium bodied, fruit forward and bright

Producer: Tenute Orestiadi

Region: Sicily, Italy

Grape: Nero d’Avola

Vintage:

Soil: Mixed

Farming: Sustainable

Oak: Stainless Steal

Alcohol: 13%

Glassware: Syrah Stem

Decant: Not required

Serving Temperature: 16 – 18°C

The Wine: Nero d’Avola (nero-dav-ola) (also known as Calabrese) is the most important and widely planted red wine grape variety in Sicily, southern Italy. Vast volumes of Nero d’Avola are produced on the island every year, and have been for centuries. The dark-skinned grape is of great historical importance to Sicily and takes its present-day name from the town of Avola on the island’s southeast coast. The area was a hotbed of trade and population movement during the Middle Ages. Translated, Nero d’Avola means “Black of Avola”, a reference to the grape’s distinctive dark colouring, but its exact origins are the subject of debate. The region of Calabria can lay claim to the variety via its synonym Calabrese (meaning “of Calabria”), though this term may be a derivation of Calaurisi, an ancient name for someone from Avola.

100% Nero d’Avola harvested by phenolic ripeness. Fermentation is conducted for 12-15 days at 24-30°C with daily pump-overs and 1 delestage (gentle fermentation). The wine is matured in stainless steel tanks and minimal oak contact for 4-6 months to preserve fruit freshness.

Sebastian Crowther MS