Profile

Structure

Bodyfull
Tanninfirm
Aciditymedium
Sweetnessdry
Oaklarge or old casks

Drinking window

Best 4 to 12 years from vintage.

vintage4 yrs12 yrs14 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-bodiedFirm tanninMedium acidityDryLong, Warm finish

Aroma: black cherry, plum jam, carob, dried herbs

Palate: dark fruit, licorice, firm tannin, volcanic mineral

Gulfi's entry-level single-contrada Nero d'Avola from the Ibleo plateau: concentrated dark fruit, carob and licorice with firm tannin and a warm volcanic-clay mineral finish.

What it pairs with

  • Braised pork with black olives and capers Firm tannin and dark fruit stand up to rich pork braised in the island's classic olive-caper combination.More wines for pork →
  • Pasta with meat ragu A full-bodied red finds natural harmony with slow-cooked meat sauces.More wines for pasta with ragù →
  • Grilled sirloin Dark cherry and licorice notes complement char-grilled beef steak.

With cheese

Caciocavallo Palermitano Our pick A caciocavallo aged towards six months is piquant, with a compact paste that flakes. Nero d'Avola-led reds bring dark fruit, tannin and acidity to carry that sharpness, and the weight to meet a wheel kept long enough to grate.

How to serve Gulfi Nerojbleo

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. Braised pork with black olives and capers, Pasta with meat ragu, Grilled sirloin. Match the wine's structure to the dish's fat and salt.

History

Gulfi was founded around 1999 to produce terroir-driven Nero d'Avola from Pachino and the Ibleo plateau. Nerojbleo was the estate's debut bottling, named for the ibleo geological plateau where the pre-phylloxera Pachino vines grow.

  1. 1999First Nerojbleo bottled from Pachino-area Nero d'Avola

Facts

Producer
Gulfi · visiting guide
Grapes
Nero d'Avola (100%)
Classification
Eloro DOC
Oak
Aged in large Slavonian oak casks, 12-14 months
ABV
14.5%
Price
EUR 18-26 at retail
Drinking window
4-12 from vintage
First vintage
1999
Organic
ORGANIC CERTIFIED

Frequently asked about Gulfi Nerojbleo

What does Gulfi Nerojbleo taste like?

On the nose, black cherry, plum jam, carob, dried herbs. On the palate, dark fruit, licorice, firm tannin, volcanic mineral. Structurally full-bodied, firm tannins, medium acidity with a long, warm finish. Gulfi's entry-level single-contrada Nero d'Avola from the Ibleo plateau: concentrated dark fruit, carob and licorice with firm tannin and a warm volcanic-clay mineral finish.

When should I drink Gulfi Nerojbleo?

Drink 4-12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Gulfi Nerojbleo?

Braised pork with black olives and capers is the canonical pairing. Other strong matches include Pasta with meat ragu and Grilled sirloin. Firm tannin and dark fruit stand up to rich pork braised in the island's classic olive-caper combination.

What grapes are in Gulfi Nerojbleo?

The blend is Nero d'Avola (100%). The wine is classified as Eloro DOC.

Tags

dry firm tannin full body medium acid medium term mood bold mood rustic nero d avola occasion dinner party occasion winter old world organic pairs with pasta red sauce pairs with pork pairs with red meat price trade up single vineyard still red

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