Orestiadi
Gibellina Nero d'Avola Douar 2023
| Denomination | DOC Sicilia Nero d'Avola |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Nero d'Avola |
| Aging | Aged for 4 months in stainless steel, then 8–10 months in French oak barriques, followed by at least 6 months in bottles laid on their sides. |
- Grape variety and style: Dry red wine Sicilia DOC, 100% Nero d’Avola, 14% vol
- Origin: Vineyards of Gibellina in the Belìce Valley, up to 400 metres altitude
- Ageing: 4 months maturation in steel followed by 8–10 months in French oak barriques
- Sensory profile: Notes of wild berries and morello cherry, mineral accent and velvety tannins
- Serving and pairings: Serve at 14–18 °C, decant for 1 hour; ideal with meats and cheeses
Description
What kind of wine it is
Douar by Tenute Orestiadi is a still red wine that precisely expresses the character of Sicily. Made exclusively from Nero d’Avola grapes, it displays an intense ruby red colour with violet highlights. The bouquet weaves together elegant mineral notes with lively hints of wild berries and morello cherry. On the palate, it is enveloping and fruity, supported by soft, balanced tannins that lead to a persistent finish. It enhances the flavours of braised meats, game, mature cheeses and local specialities such as red tuna sfincione.
Where it comes from
The grapes ripen in the heart of the Belìce Valley, around Gibellina, on hilly slopes situated at about four hundred metres above sea level. The vineyards tended by Tenute Orestiadi sink their roots into a particular black soil, extremely compact and able to withstand periods of drought well. This soil, rich in valuable silty-clay substances, imparts a complex aromatic heritage to the vines, allowing the wine to naturally develop its unmistakable Mediterranean character.
How it is produced
The harvest is carried out by hand during the first ten days of September. After gentle crushing, fermentation takes place at a controlled temperature, using frequent pumping over and the délestage technique to optimise aroma extraction. The next stage involves malolactic fermentation in French oak barrels, which enhances the wine’s smoothness. Ageing continues for four months in stainless steel and a further eight to ten months in wood, concluding with a period of rest in the bottle.
History and Curiosities
Originating from Gibellina, in the Belìce Valley, Nero d’Avola Douar embodies the essence of Tenute Orestiadi, a winery established in 2008 from a deep connection with Sicilian culture. Part of the prestigious La Selezione range, this wine is born from black, compact soils, expressing a truly Mediterranean character. The commitment to quality is demonstrated by the excellent score of 95/100 awarded by Luca Maroni in 2023 and the numerous international gold medals, which establish this label as an absolute excellence.
Awards
-
2023
95/100
One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 2008
- Oenologist: Giuseppe Clementi
- Bottles produced: 1.000.000
- Hectares: 140
| Name | Tenute Orestiadi Gibellina Nero d'Avola Douar 2023 |
|---|---|
| Type | Red still |
| Denomination | Sicilia DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nero d'Avola |
| Country | Italy |
| Region | Sicily |
| Vendor | Orestiadi |
| Story | History and Curiosities Originating from Gibellina, in the Belìce Valley, Nero d’Avola Douar embodies the essence of Tenute Orestiadi, a winery established in 2008 from a deep connection with Sicilian culture. Part of the prestigious La Selezione range, this wine is born from black, compact soils, expressing a truly Mediterranean character. The commitment to quality is demonstrated by the excellent score of 95/100 awarded by Luca Maroni in 2023 and the numerous international gold medals, which establish this label as an absolute excellence. |
| Origin | Valle del Belìce, Gibellina, Sicily, Italy |
| Soil composition | Black soil, rich in silty-clay substances, compact and drought-resistant |
| Harvest | First ten days of September |
| Production technique | Diraspatura e pigiatura soffice; fermentazione a temperatura controllata con rimontaggi e tecnica del délestage; fermentazione malolattica in barrique di rovere francese |
| Wine making | Destemming and gentle crushing of the grapes; fermentation at controlled temperature with pump-overs and the delestage technique; gentle pressing. Malolactic fermentation completed in French oak barriques. Ageing for 4 months in stainless steel, then 8–10 months in French oak barriques, followed by at least 6 months in bottle laid on its side. |
| Aging | Aged for 4 months in stainless steel, then 8–10 months in French oak barriques, followed by at least 6 months in bottles laid on their sides. |
| Year production | 1000000 bottles |
| Allergens | Contains sulphites |