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Red wines that are more fruit-forward and lighter in tannin and body.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
Ruby red in color; intense and refined hedgerow nuances; it is round and full in the mouth and well-balanced, with a generous and pleasant aftertaste.
Serving suggestions: fresh pasta with mushrooms, tagliata with olive-oil, barbecue, meat with creamy sauces, medium ripe cheeses.
Vines have been cultivated on the Ajello family's 125-hectare estate in the Val di Mazara, located below Trapani in Southwest part of the island, for three generations. The farm was already distinguished by the viti-cultural work that still prevails today, beginning with the planting of the first head-trained spur pruned vineyards and the construction of the winery. Sixty-eight...Read More About Ajello
Sicily makes a lot o' wine. From Marsala, the sweet, fortified wine of the region, to up-and-coming Nero d'Avola, this hot and hilly region is diverse. Sicily was at one time more quantity focused than quality, and while it's still producing a great deal of wine, the quality coming out is much better. With poor soil (great for grapes), warm sunshine, little...Read More About Sicily
the warm island off the coast of Italy, has found its grape hero. Nero d'Avola
has long been the indigenous grape variety of the area, but was originally relegated
as a blending agent to add color and body to other wines of the region. In the
past few decades, Nero d'Avola has come into...Read More About Nero d'Avola
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