Ajello Osa by Abele Ajello

Structure

Bodymedium

Tanninmedium

Aciditymedium

Sweetnessdry

Oakoak aged

Drinking window

Best 2 to 8 years from vintage.

vintage2 yrs8 yrs10 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Medium-bodiedMedium tanninMedium acidityDryWarm, Herbally Persistent finish

Aroma: cherry, plum, fresh herbs, warm earth

Palate: red-dark fruit, medium tannin, herbal, warm mineral

Ajello's Osa red blend of Nero d'Avola and Grillo is an unusual pairing of a red and white variety in a co-fermented red: warm, herbal and distinct from straightforward varietal Nero d'Avola.

What it pairs with

Grilled lamb with fresh herbs The wine's herbal character and warm fruit complement fresh herb-seasoned lamb.More wines for lamb →
Pasta con le sarde in agrodolce The unusual red-white co-ferment creates a versatile food-bridge red for this sweet-sour sardine pasta.More wines for pasta, pizza and risotto →
Pecorino fresco Medium tannin and herbal warmth suit the mild freshness of young sheep's milk cheese.More wines for aged hard cheese →

How to serve Ajello Osa

Allow 65 minutes from open to pour.

Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
Pair with. Grilled lamb with fresh herbs, Pasta con le sarde in agrodolce, Pecorino fresco. Match the wine's structure to the dish's fat and salt.

History

Osa is Ajello's unusual co-fermented blend of Nero d'Avola and Grillo, exploring the western Sicilian tradition of blending red and white grapes. The organic farming approach reflects the estate's commitment to traditional methods.

2006First Osa co-fermented Nero d'Avola and Grillo blend from organic Belice Valley estate

Facts

Producer: Abele Ajello · visiting guide
Grapes: Nero d'Avola, Grillo
Classification: Sicilia DOC
Oak: Aged in Slavonian oak, 10 months
ABV: 13.5%
Price: EUR 10-16 at retail
Drinking window: 2-8 from vintage
First vintage: 2006
Organic: ORGANIC CERTIFIED

Frequently asked about Ajello Osa

What does Ajello Osa taste like?

On the nose, cherry, plum, fresh herbs, warm earth. On the palate, red-dark fruit, medium tannin, herbal, warm mineral. Structurally medium-bodied, medium tannins, medium acidity with a warm, herbally persistent finish. Ajello's Osa red blend of Nero d'Avola and Grillo is an unusual pairing of a red and white variety in a co-fermented red: warm, herbal and distinct from straightforward varietal Nero d'Avola.

When should I drink Ajello Osa?

Drink 2-8 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Ajello Osa?

Grilled lamb with fresh herbs is the canonical pairing. Other strong matches include Pasta con le sarde in agrodolce and Pecorino fresco. The wine's herbal character and warm fruit complement fresh herb-seasoned lamb.

What grapes are in Ajello Osa?

The blend is Nero d'Avola, Grillo. The wine is classified as Sicilia DOC.