Orestiadi
Gibellina Perricone Adeni 2024
| Denomination | DOC Sicilia Perricone |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Perricone |
| Aging | Ageing in stainless steel for 8–12 months, followed by at least 10 months of bottle ageing (stored horizontally). |
- Type: Still red wine Sicilia DOC from Perricone (Pignatello) grapes
- Aromatic profile: Red fruits, black pepper, spices and Mediterranean herbs
- Taste and finish: Soft and elegant, well-balanced, with a persistent liquorice finish
- Origin: Gibellina, Belice Valley; red sandy soil at an altitude of 300m
- Vegan winemaking: In steel at 24–26°C, ageing for 8–12 months, plus a further 10 months in the bottle
Description
What type of wine it is
Adeni by Orestiadi is a still red wine made entirely from Perricone grapes. This wine from the Sicily denomination is produced according to vegan criteria and is distinguished by its elegant and fruity profile. On the nose, it offers intense aromas of red and forest fruits, interwoven with spices and black pepper, typical of the Mediterranean scrub. On the palate, it is soft, with a balanced structure leading to a persistent finish enriched with notes of liquorice, supported by temperature-controlled fermentation in stainless steel tanks.
Where it comes from
The grapes come from the territory of Gibellina, located in the Belìce Valley, in Sicily. The vineyards are Guyot-trained and are situated at altitudes of up to three hundred metres. The soil is characterised by sandy and stony red earth, rich in iron, from which the historic name of the grape variety, Pignatello, also derives, linked to traditional clay pots. The dry climate favours optimal ripening of the grapes, giving the wine its typical spicy character and its clear fruity profile.
How it is produced
Production begins with a manual harvest of the grapes between the end of August and the beginning of September. In the cellar, a gentle destemming is carried out to preserve the integrity of the skins. Fermentation takes place in stainless steel tanks at a controlled temperature for precise extraction. The wine then matures in steel for 8-12 months, concluding its journey with bottle ageing for at least 10 months. All vinification stages follow strict vegan criteria.
History and interesting facts
Born in Gibellina to celebrate the rich cultural heritage of the Mediterranean, Adeni is a wine created by Tenute Orestiadi to restore great prestige to an ancient native grape variety. Perricone, historically known in the Trapani area as Pignatello, has an origin that is intimately linked to the territory. The name derives directly from the famous 'pignate', historic clay pots crafted using the same red soil in which the vine thrives. The result of careful experimentation, this red wine transforms a proud centuries-old tradition into a superb and memorable symbol.
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 2024 |
|---|---|
| Type | Red green still |
| Denomination | Sicilia DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Perricone |
| Country | Italy |
| Region | Sicily |
| Vendor | Orestiadi |
| Story | History and interesting facts Born in Gibellina to celebrate the rich cultural heritage of the Mediterranean, Adeni is a wine created by Tenute Orestiadi to restore great prestige to an ancient native grape variety. Perricone, historically known in the Trapani area as Pignatello, has an origin that is intimately linked to the territory. The name derives directly from the famous 'pignate', historic clay pots crafted using the same red soil in which the vine thrives. The result of careful experimentation, this red wine transforms a proud centuries-old tradition into a superb and memorable symbol. |
| Origin | Gibellina, Belìce Valley, Sicily |
| Climate | Dry climate (dry microclimate) |
| Soil composition | Terra rossa: sandy and stony soil, with a loose texture, rich in iron micro-elements |
| Cultivation system | Guyot |
| Harvest | Between late August and early September (the first and second ten-day periods of September) |
| Fermentation temperature | 24 to 26 °C |
| Production technique | Manual harvesting; gentle destemming; temperature-controlled fermentation in stainless steel tanks; ageing in stainless steel (8–12 months) and bottle ageing (at least 10 months); vinification according to vegan criteria. |
| Wine making | Manual harvest between late August and early September; gentle destemming; temperature-controlled fermentation (24–26 °C) in stainless steel tanks; ageing in stainless steel for 8–12 months, followed by at least 10 months of bottle ageing; winemaking according to vegan criteria. |
| Aging | Ageing in stainless steel for 8–12 months, followed by at least 10 months of bottle ageing (stored horizontally). |
| Allergens | Contains sulphites |