Valdibella 'Kerasos' Nero d'Avola 2023

Kerasos is made from 100% Nero d'Avola grown organically around Camporeale in the hills of western Sicily. The area's elevation and clay-limestone soils provide an important counterpoint to Sicily's Mediterranean climate, making Camporeale an interesting location for the island's best-known native red grape.

Valdibella is a cooperative with a strong focus on organic agriculture, biodiversity and traditional Sicilian varieties. The grapes are harvested by hand and fermentation begins spontaneously with native yeasts, followed by spontaneous malolactic fermentation and ageing in stainless steel. The approach is deliberately low intervention, allowing Nero d'Avola and its place of origin to remain at the centre of the wine.

*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, Fresh, Savoury
Grape Varietal: Nero d'Avola
Tastes Like: Comparable to a premium Shiraz, but lighter, fresher and more savoury
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Sicilia DOC
Region: Sicily, Italy
Terroir: Organically farmed hillside vineyards around Camporeale in western Sicily, with elevation and clay-limestone soils bringing freshness to the warm Mediterranean climate
Aging: Spontaneous fermentation with native yeasts followed by spontaneous malolactic fermentation and maturation in stainless steel
Serving Temperature: 16–18℃ – Decant recommended

Valdibella is a Sicilian cooperative based around Camporeale in western Sicily, with a strong commitment to organic agriculture, biodiversity and the preservation of the island’s traditional grape varieties. Its low-intervention approach is designed to allow the vineyards and native grapes to remain at the centre of each wine.

Kerasos is made entirely from Nero d'Avola, Sicily’s best-known native red variety. The organically grown grapes are hand harvested before spontaneous fermentation with native yeasts, followed by natural malolactic fermentation and maturation in stainless steel. Without oak dominating the wine, Kerasos offers a fresh and distinctly regional expression of Nero d'Avola.

Meat: Perfect with grilled lamb, roast pork or beef
Pasta: Excellent with beef ragù, baked pasta or rich tomato-based sauces
Vegetarian: Pairs beautifully with eggplant parmigiana, grilled mushrooms or lentil dishes
Sicilian Classics: Ideal with pasta alla Norma, involtini or grilled Sicilian sausages

Pecorino Siciliano: Savoury and firm, complements the wine’s Mediterranean character
Provola: Smooth and gently smoky, pairs beautifully with the wine’s savoury style
Caciocavallo: Firm and full flavoured, matches the wine’s structure
Parmigiano Reggiano: Nutty and savoury, works naturally with the wine’s depth and acidity

Anelletti al Forno alla Palermitana (Palermo-Style Baked Pasta)

Ingredients:

• 400g anelletti pasta, or another small pasta shape
• 400g beef mince
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 500ml tomato passata
• 100g frozen peas
• 100ml dry red wine
• 100g caciocavallo or provolone, diced
• 50g Pecorino, finely grated
• 3 tbsp extra virgin olive oil
• 50g breadcrumbs
• Salt and cracked black pepper

Instructions:

1. Heat the olive oil in a large saucepan and gently cook the onion, carrot and celery until softened.
2. Add the beef mince and cook until browned, breaking it apart with a wooden spoon.
3. Pour in the red wine and allow it to reduce for a few minutes, then add the tomato passata and season with salt and cracked black pepper.
4. Simmer gently for 25–30 minutes, adding the peas for the final 5 minutes of cooking.
5. Meanwhile, cook the pasta in salted boiling water until just under al dente, then drain.
6. Combine the pasta with the meat sauce, diced caciocavallo and half the Pecorino.
7. Lightly oil a baking dish and coat the base and sides with half the breadcrumbs, then spoon in the pasta mixture.
8. Scatter over the remaining Pecorino and breadcrumbs and bake at 190°C for 25–30 minutes until golden and bubbling.
9. Allow the pasta to rest for 10 minutes before serving.

A classic speciality of Palermo and western Sicily, Anelletti al Forno is an excellent match for Nero d’Avola. The wine’s dark fruit and savoury character complement the rich beef and tomato sauce, while its freshness and tannins balance the melted cheese and hearty baked pasta.