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Structure
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 in the header is our own.
In the glass
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. -
Pasta with meat ragu
A full-bodied red finds natural harmony with slow-cooked meat sauces. -
Grilled sirloin
Dark cherry and licorice notes complement char-grilled beef steak.
How to serve Gulfi Nerojbleo
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- 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.
- 1999: First 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
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