Profile

Structure

Bodyfull
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

Full-bodiedMedium tanninMedium acidityDryWarm, Spiced finish

Aroma: cherry, pepper, spice, Mediterranean herbs

Palate: red-dark fruit, pepper-spice, medium tannin, warm mineral

Baglio del Cristo's entry-level Adenzia Rosso blends Nero d'Avola's dark fruit warmth with Syrah's peppery spice from the chalky Agrigento limestone estate, producing a food-friendly everyday Sicilian red.

What it pairs with

  • Pasta con salsiccia e pomodoro An everyday Sicilian red well suited to sausage and tomato pasta.More wines for sausages →
  • Grilled lamb chops with oregano Pepper-spice from Syrah and Nero d'Avola warmth complement herb-seasoned grilled lamb.More wines for lamb →
  • Pizza with spicy salami Full-body and spiced character hold up to a strongly topped pizza.More wines for pizza →

With cheese

Pecorino Siciliano Our pick Aged Pecorino Siciliano is salty, with heat that builds over 4 to 8 months. Full-bodied Sicilian reds, from native blends to Syrah, Cabernet and Petit Verdot, bring the concentration and tannin to stand up to it.

How to serve Baglio del Cristo di Campobello Adenzia Rosso

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
  4. Pair with. Pasta con salsiccia e pomodoro, Grilled lamb chops with oregano, Pizza with spicy salami. Match the wine's structure to the dish's fat and salt.

History

The Adenzia range represents Baglio del Cristo di Campobello's accessible tier below the Lu Patri prestige red, using estate Nero d'Avola blended with Syrah from the chalky Agrigento estate.

  1. 2006First Adenzia Rosso Nero d'Avola-Syrah blend from organic Campobello di Licata estate

Facts

Producer
Baglio del Cristo di Campobello · visiting guide
Grapes
Nero d'Avola, Syrah
Classification
Sicilia DOC
Oak
Aged in Slavonian oak, 10 months
ABV
13.5%
Price
EUR 12-18 at retail
Drinking window
2-8 from vintage
First vintage
2006
Organic
ORGANIC CERTIFIED

Frequently asked about Baglio del Cristo di Campobello Adenzia Rosso

What does Baglio del Cristo di Campobello Adenzia Rosso taste like?

On the nose, cherry, pepper, spice, Mediterranean herbs. On the palate, red-dark fruit, pepper-spice, medium tannin, warm mineral. Structurally full-bodied, medium tannins, medium acidity with a warm, spiced finish. Baglio del Cristo's entry-level Adenzia Rosso blends Nero d'Avola's dark fruit warmth with Syrah's peppery spice from the chalky Agrigento limestone estate, producing a food-friendly everyday Sicilian red.

When should I drink Baglio del Cristo di Campobello Adenzia Rosso?

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 Baglio del Cristo di Campobello Adenzia Rosso?

Pasta con salsiccia e pomodoro is the canonical pairing. Other strong matches include Grilled lamb chops with oregano and Pizza with spicy salami. An everyday Sicilian red well suited to sausage and tomato pasta.

What grapes are in Baglio del Cristo di Campobello Adenzia Rosso?

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

Tags

dry full body medium acid medium tannin medium term mood easygoing mood rustic nero d avola occasion bbq occasion weeknight old world organic pairs with pasta red sauce pairs with pizza pairs with pork price everyday still red syrah value pick

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