Molino A Vento Nero d’Avola 2025

Molino A Vento Nero d'Avola is a full-bodied red built on one of Sicily's indigenous dark-skinned varieties, grown in the hills at Gibellina.

An hour's drive south-west of Palermo, the old town of Gibellina gives this estate its base, with further fruit drawn from Mt. Etna. The operation trades as Tenute Orestiadi, a venture set up by the Orestiadi Foundation at Gibellina together with the local co-operative Cantine Ermes, and native island varieties are what they plant. Differing soils, altitudes and small pockets of climate across the holdings let them bottle selections from individual native vineyard sites.

Expect a generous, dark-fruited style with plenty of flesh to it. Serve at 16-18°C with lamb on the barbecue, grilled vegetables or a wedge of aged pecorino.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Smooth
Grape Varietal: Nero d'Avola
Tastes Like: Dark cherry, plum, spice, soft tannins
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Terre Siciliane IGT
Region: Sicily, Italy
Terroir: Mixed soils with varying microclimates and altitudes
Aging: Aged in stainless steel and oak
Serving Temperature: 16–18°C – Best served slightly below room temperature

Molino a Vento is part of Tenute Orestiadi, a collaboration between the Orestiadi Foundation and Cantine Ermes. Located near the ancient town of Gibellina in Sicily, this estate is known for producing wines from native Sicilian varietals that showcase the island's incredibly diverse terroirs. With a focus on tradition, innovation, and sustainability, they create wines that reflect the rich cultural and natural heritage of Sicily.

Seafood: Grilled tuna steak or swordfish with caponata.
Poultry: Roasted chicken with Sicilian herbs or duck with cherry glaze.
Vegetarian: Stuffed peppers or wild mushroom risotto.
Meat: Braised lamb or grilled sausages with fennel.

Brie: Creamy and mellow, complementing the wine's softness.
Gruyère: Savoury and structured, balancing the spice notes.
Camembert: Earthy and rich, echoing the wine's depth.
Pecorino: Salty and firm, a bold match for Nero d'Avola's fruit profile.

Involtini alla Siciliana (Sicilian Beef Rolls)

Ingredients:

• 500g thin beef slices
• 100g breadcrumbs
• 50g grated Pecorino cheese
• 2 tbsp pine nuts
• 2 tbsp raisins
• 1 garlic clove, minced
• Fresh parsley, chopped
• Olive oil, for drizzling
• Salt and pepper, to taste

Instructions:

1. Mix breadcrumbs, Pecorino, pine nuts, raisins, garlic, and parsley in a bowl.
2. Lay out beef slices, season, and place a spoonful of filling in each. Roll and secure with toothpicks.
3. Place rolls in a baking dish, drizzle with olive oil, and bake at 180°C for 20–25 minutes.
4. Serve hot with a side of roasted vegetables or salad.
5. Pair with a glass of Molino A Vento Nero d'Avola for a traditional Sicilian experience.