Ajello Majus Nero d'Avola 2007
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Winemaker Notes
Serving suggestions: fresh pasta with mushrooms, tagliata with olive-oil, barbecue, meat with creamy sauces, medium ripe cheeses.
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2006-
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"It was my grandfather, in 1860, who planted the first vines, and my father passed on the same passion that I, today, try to transmit to my own children. Our philosophy is simple: We leave nature to do most of the work, trying to capture in bottles the wealth, the vitality and the structure of the magnificent grapes that our vines produce, knowing that our role is merely that of guardian of these intrinsic qualities."
– Dottore Ajello