Orestiadi
Gibellina Perricone Adeni 2023
| Denomination | DOC Sicilia Perricone |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Perricone |
| Aging | Aged for approximately 8–12 months in stainless steel, followed by at least 10–12 months in bottle laid on its side. |
- Grape variety and designation: 100% Perricone, Sicilia DOC, 2023 harvest
- Aromatic profile: notes of red fruits, black pepper and typical Mediterranean spices
- Taste and finish: smooth and elegant structure, long finish with hints of liquorice
- Vinification: hand-picked; 8–12 months in stainless steel and 10–12 months in bottle
- Serving: decant for 1 hour at 14–18 °C; ideal with fresh cheeses and ragù
Description
What kind of wine is it
Adeni Perricone is a still red wine produced by Tenute Orestiadi from the native Perricone grape variety, historically also known as Pignatello. Belonging to the Sicilia denomination, this wine reveals an intense bouquet characterised by red fruits, black pepper and Mediterranean spices. On the palate, it is elegant, with a dense fruity texture that evolves into a persistent finish enriched by notes of liquorice. Its balanced structure pairs perfectly with fresh cheeses, Trapanese-style rolls and macaroni with pork ragù. The winemaking process strictly follows vegan criteria.
Where does it come from
The grapes come from Gibellina, in the heart of the Valle del Belìce, a prime area for red grape varieties. The vineyards, cultivated using the Guyot method, reach up to three hundred metres in altitude on red earth soils, sandy and rich in iron; it is precisely from this connection with the local clay and the ancient "pignate" that the grape variety's historic name derives. The area's dry microclimate ensures ideal ripening, giving the wine a clear fruity profile and well-defined spiciness.
How is it produced
The manual harvesting of the grapes takes place between the end of August and the beginning of September. After a gentle destemming, aimed at preserving the integrity of the skins and primary aromas, temperature-controlled fermentation takes place in stainless steel tanks to ensure precise extraction focused on the fruit. The process concludes with maturation in steel for eight to twelve months, followed by a final rest of at least ten months which consolidates its complexity.
History and Curiosities
Born in Gibellina to celebrate a unique native grape variety, Adeni is a superb Sicilia DOC that embodies the excellence of Tenute Orestiadi. Perricone, historically known as Pignatello in the Trapani area, owes its name to the “pignate”, the traditional clay pots shaped from the same red earth in which the vine thrives. Positioned at the qualitative pinnacle of the winery, this award-winning red captivates with its sumptuous finish and a persistent aromatic profile that, as it evolves in the bottle, reveals elegant and surprising notes of liquorice.
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 Perricone Adeni 2023 |
|---|---|
| Type | Red still |
| Denomination | Sicilia DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Perricone |
| Country | Italy |
| Region | Sicily |
| Vendor | Orestiadi |
| Story | History and Curiosities Born in Gibellina to celebrate a unique native grape variety, Adeni is a superb Sicilia DOC that embodies the excellence of Tenute Orestiadi. Perricone, historically known as Pignatello in the Trapani area, owes its name to the "pignate", the traditional clay pots shaped from the same red earth in which the vine thrives. Positioned at the qualitative pinnacle of the winery, this award-winning red captivates with its sumptuous finish and a persistent aromatic profile that, as it evolves in the bottle, reveals elegant and surprising notes of liquorice. |
| Origin | Gibellina, Valle del Belìce, Sicilia |
| Soil composition | Terra rossa (red soil): sandy and stony, loose texture, rich in iron microelements |
| Cultivation system | Guyot |
| Harvest | End of August / beginning of September (first and second ten days of September) |
| Fermentation temperature | 24–26 °C |
| Production technique | Manual harvesting in small crates; gentle destemming; fermentation at controlled temperature (24–26 °C); ageing for 8–12 months in stainless steel and at least 10–12 months in bottles laid on their side |
| Wine making | The grapes are gently destemmed to preserve the integrity of the skins; fermentation takes place at a controlled temperature of 24–26 °C. |
| Aging | Aged for approximately 8–12 months in stainless steel, followed by at least 10–12 months in bottle laid on its side. |
| Year production | 1000000 bottles |
| Allergens | Contains sulphites |