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Akrille

Nero d'Avola

Nero d'Avola

Nero d'Avola
2023
Italië · Sicilië
Everyday Red
pruim · kers · fruit
€13,50
€13,50
Sale Sold out

Akrille, Nero d'Avola

Akrille is a collaboration between the Sicilian Cutrera and the Bastianich family. Nero d'Avola, the most famous red grape of Sicily, is given ample space here for a wine that remains accessible without becoming heavy.

What you smell
Ripe fruit: plum and sour cherry. Along with a hint of red berry fruit.

What you taste
Full and warm in the mouth, with fruit that carries through to the finish. The tannins provide structure without drying out your mouth and keep the wine in balance. Smooth, pleasant finish.

How it's made
Grapes harvested from late September to early October. The skins macerate for 10 to 15 days in stainless steel tanks at 25 to 28 degrees, followed by about 6 months of aging in steel. No wood, so the fruit remains fresh and bright. Then another four months of bottle aging.

Serve
Serve at 16 to 18 degrees. Decanting is not necessary.

Pairs well with

  • Stew: the warm, full character of the wine complements the rich flavor of slow-cooked meat.
  • Roast beef: the tannins cut through the fat of the meat and keep your palate fresh.
  • Aged hard cheese (Ragusano): the salty, savory cheese finds balance in the ripe fruit of the wine.
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What do you smell?
Ripe fruit: plum and sour cherry. In addition, a hint of red berry fruit.

What do you taste?
Full and warm in the mouth, with fruit that lingers into the finish. The tannins provide structure without drying out your mouth and keep the wine balanced. Smooth, pleasant finish.

Grapes harvested from late September to early October. The skins macerate for 10 to 15 days in stainless steel tanks at 25 to 28 degrees Celsius, followed by approximately 6 months of aging in steel. No wood is used, ensuring the fruit remains fresh and vibrant. This is followed by a further four months of bottle aging.

Serve at 16 to 18 degrees Celsius. Decanting is not necessary.

- Stew: the warm, full character of the wine complements the rich taste of slow-cooked meat.

- Roast beef: the tannins cut through the fat of the meat and keep your palate fresh.

- Aged hard cheese (Ragusano): the salty, savory cheese is balanced by the ripe fruitiness of the wine.

Akrille ontstond op een avond in New York, waar de Siciliaanse familie Cutrera en chef-kok en restaurateur Joe Bastianich besloten samen een wijnhuis te beginnen. Het staat op de plek van de oude druivenpers van de Cutrera's, in het hart van de enige DOCG van Sicilië.

Lees meer

Sicilië is het grootste wijngebied van Italië en lange tijd vooral bekend om bulkwijn. Dat beeld klopt niet meer. In het westen, met Nero d'Avola als belangrijkste druif, en op de vulkanische grond van de Etna maken steeds meer makers wijn met een eigen gezicht.

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