Valle Dell'Acate Il Moro Nero d'Avola 2015

  • 92 James
    Suckling
  • 90 Wine
    Enthusiast
3.7 Very Good (17)
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Valle Dell'Acate Il Moro Nero d'Avola 2015  Front Bottle Shot
Valle Dell'Acate Il Moro Nero d'Avola 2015  Front Bottle Shot Valle Dell'Acate Il Moro Nero d'Avola 2015  Front Label

Product Details


Varietal

Region

Producer

Vintage
2015

Size
750ML

ABV
13.5%

Your Rating

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Somm Note

Winemaker Notes

An intense ruby red color. Aromas of cherry and raspberry with a fruity and a spicy background. Nicely balanced. On the palate, full, warm, elegant, and very persistent.

Professional Ratings

  • 92
    This is intensely herbal, cool and crisp, in spite of the generous body. Long, mineral finish of some complexity. Drink or hold.
  • 90
    Made with Nero d'Avola, this opens with aromas of ripe black-skinned berry, Mediterranean brush and cooking spice. The juicy palate offers blackberry jam, star anise and vanilla alongside velvety tannins and bright acidity. Drink through 2024.

Other Vintages

2019
  • 91 James
    Suckling
2017
  • 92 James
    Suckling
  • 90 Robert
    Parker
  • 90 Wine
    Spectator
Valle Dell'Acate

Valle Dell'Acate

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Valle Dell'Acate, Italy
Valle dell’Acate is found in the south east corner of Sicily, located between the Iblei mountains and the Mediterranean sea in province of Ragusa. This corner of Sicily has always been a hotbed of vinous activity, but it was in the 1800s that Gaetano Jacono founded the cellars. At that time, a great part of the wine produced in the valley was destined for export to France to help beef up wines from the Rhone valley and beyond. And since the founding of the estate, six generations of this family of vignerons have toiled in the Dirillo valley. In 2000, shortly after Gaetana Jacono got her degree in pharmacy, she abandoned her career to join the family winery with the aim of taking it to the next level. Jacono is unquestionably a force: an outspoken advocate for her native vines, in 2013 she was elected the brand ambassador for the wines of Cerasuolo di Vittoria, a role she takes very seriously. Gaetana’s success in her mission to raise the profile of the estate is a matter of fact: Valle dell’Acate is world-renowned for making high quality Sicilian wines of incredible elegance and a very special sense of place, which is no easy feat on this island. It’s telling that the estate is both one of the original pioneers of the appellation, as well as the current benchmark by which all others must be compared. Today the estate has about 80 hectares of organically cultivated vineyards planted to mostly Frappato and Nero d’Avola, with also Grillo and Chardonnay. The vineyards are between Acate, Comiso and Vittoria in the historical “Classico” district for Cerasuolo, which was one of the first Sicilian red wines to earn DOC status in 1973. In 2005, Cerasuolo was elevated to DOCG status—Sicily’s only wine to bear this distinction! The Cerasuolo blend must be comprised of Nero d’Avola and Frappato (50% to 70% Nero d’Avola blended with 30% to 50% Frappato), and the wine must be aged for no less than 18 months before release. Valle dell’Acate’s monovarietal Frappato, Nero d’Avola and Grillo are no less compelling than the flagship Cerasuolo di Vittoria Classico. And 2018 will also see the first release of the Iri da Iri, a cru of Cerasuolo which showcases the incredible aging potential of this historic blend.
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Boldly opulent and robust, Nero d’Avola is Sicily’s most widely planted red grape. Nero d’Avola performs well both as a single varietal bottling and in blends. It loves hot, arid climates and Sicily's old vines are aptly head-trained close to the ground, making them resistant to strong winds. A few pioneering producers in California as well as Australia farm Nero d’Avola in the same way. Somm Secret—Nero d’Avola's other name, Calabrese, suggests origins from the mainland region of Calabria.

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A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.

Though most think of the climate here as simply hot and dry, variations on this sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white Sicilian wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.

Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieties or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected Sicilian wines of the island.

Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry Sicilian white. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

IAI738351_2015 Item# 738351

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