Valle Dell'Acate Ira di Iri Cerasuolo di Vittoria Classico 2013  Front Label
Valle Dell'Acate Ira di Iri Cerasuolo di Vittoria Classico 2013  Front LabelValle Dell'Acate Ira di Iri Cerasuolo di Vittoria Classico 2013  Front Bottle Shot

Valle Dell'Acate Ira di Iri Cerasuolo di Vittoria Classico 2013

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750ML / 13.5% ABV
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750ML / 13.5% ABV

Winemaker Notes

Bright cherry red with garnet shades. Hints of red fruits, ripe cherries, spicy notes, vanilla, licorice and cocoa on the nose. Soft, full, with a dense, tannin texture, present and velvety, pleasant and persistent complex aromatic closure.

Critical Acclaim

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V 91
Vinous

The 2013 Cerasuolo di Vittoria Iri da Iri captivates the senses with a bouquet of dried roses, plum sauce, cherry, rubbed sage and hints of ash. It’s silky and pliant in feel, offering ripe black fruits lifted by cooling herbal tones and brisk acids. This tapers off long with a staining of tart woodland berries, notes of tobacco, mint and a layer of fine tannins that only comes forward at the bitter end. While a bit drying at the close, there’s still so much pleasure to be found in the 2013 Iri da Iri.

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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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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.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

SKRITVDA1013_2013 Item# 731579

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