Red Wines    Nero d'Avola    Sicily    Italy - Buy wines, wine clubs, gift baskets and more
My Rating (circle) :
Date Printed: 4/25/2015
Ajello Majus Nero d'Avola 2006
Ajello Majus Nero d'Avola 2006
(search item no. 98925)
Wine & Spirits rating: 92 points
PRICE ON 4/25/2015: $12.79

Winemaker's Notes:

Sicily's important native Nero D'avola grape is used for this exuberant, fresh, sappy red. Dry and spicy this is perfect for lighter fare and ideal for picnics and grilling. Fans of Zinfandel and Shiraz take notice! Pronounced "I-Yello My-Yoos"

"...This offers a lot of complexity at an exceptionally fair price..."
-Wines & Spirits

My Notes:

About Ajello:

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 hectares are occupied by vineyards which are divided between indigenous varieties Grillo, Insolia, Catarratto, and Nero d'Avola, and the new, international varieties: Chardonnay, Cabernet Sauvignon, Merlot, Cabernet Franc, and Syrah. The altitude of 200 meters, the hilly position with south-eastern exposure, the clay-calcareous nature of the soil, the natural ventilation during the ripening phase and the high density of plants per hectare, all contribute to high quality grapes, which are picked exclusively by hand. The estate has recently enlisted the leading Italian oenologist Stefano Chioccioli.

"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