Akrille® Wine
The name Akrille represents a deep connection with the ancient origins of Chiaramonte Gulfi, the town where the winery of the same name founded by the Bastianich and Cutrera families is now located.
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Un incontro. Un vino. Un destino.
I vini sono il frutto di un’agricoltura consapevole, dove ogni bottiglia racconta una storia di radici, di passione e di rispetto per il territorio.
Vini autentici, vibranti, capaci di sorprendere: perché quando si incontrano due eccellenze, il risultato non può che essere straordinario.
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Filosofia e terroir
Territorialità e tradizioni: vini prodotti solo da uve autoctone, ricercando i cloni più antichi.
Vini che nascono da una terra speciale dove gli sbalzi termici tra giorno e notte daranno loro delle proprietà organolettiche uniche. -
I nostri vini
La famiglia Cutrera ha sempre posseduto un vecchio vigneto storico, costituito da un mix di Vitigni, due in particolare: un bianco assolutamente inedito e un rosso, vecchio clone del Nero D’Avola molto particolare.
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5 products
5 products
MATURATION
The grapes, well ripe and selected in the vineyard, are harvested in the last ten days of August and taken to temperature-controlled steel fermentation tanks. After a short carbonic maceration and alcoholic fermentation at a controlled temperature between 15 and 18 degrees, it is matured for about 5 months in steel. The wine is put on the market after a refinement in the bottle for about 2 months.
TASTING NOTES
Straw yellow color with greenish reflections. Our Grillo presents floral notes to the olfactory analysis, linked above all to white flowers, and citrus notes. Elements of marked sapidity and minerality emerge on the palate. The finish is long and pleasant, with an aftertaste of pear, pineapple and jasmine.
MATCHING
Ideal with fried fish or vegetables, white meats and fresh cheeses. We recommend serving at a temperature between 12 and 16 degrees.
MATURATION
The grapes, well ripe and selected in the vineyard, are harvested between the last ten days of September and the first ten days of October. Nero D'Avola undergoes a red vinification with a maceration on the skins for about 10 - 15 days in steel tanks at a controlled temperature between 25 and 28 degrees. This is followed by maturation in steel for about 6 months, after which the wine is bottled and left to refine in the bottle for about four months.
TASTING NOTES
Intense ruby red color. Our Nero D'Avola presents fruity notes to the nose, with hints of plum and morello cherry above all. To the taste, the body of the wine gives life to full, warm sensations, but well balanced by the lively and sweet tannic part. The finish is pleasant with hints of berry and cherry.
MATCHING
Ideal with a meat stew, roast beef and with aged Ragusano DOP cheese. We recommend a serving temperature between 16 and 18 degrees.
MATURATION
The grapes, well ripe and selected in the vineyard, are harvested between the second and third ten days of September. The Frappato and Nero D'Avola undergo a red vinification with a maceration on the skins for about 15 - 20 days in steel tanks at a controlled temperature between 22 and 27 degrees. This is followed by maturation in steel for about 8 months, after which the wine is bottled and left to refine in the bottle for about four months.
TASTING NOTES
Cherry red color with purple reflections. Our Cerasuolo di Vittoria DOCG presents fruity notes to the nose, with hints of blueberries, morello cherries and blackberries. The taste is full, soft and enveloping, with notes of red fruits and a long finish.
MATCHING
Ideal with red meats, game and mature cheeses such as Ragusano DOP. We recommend serving at a temperature between 18 and 20 degrees.
MATURATION
The grapes, well ripe and selected in the vineyard, are harvested in the third ten days of September and taken to temperature-controlled steel fermentation tanks. The wine undergoes a maceration on the skins for about 15-20 days at a controlled temperature between 18 and 22 degrees. This is followed by maturation in steel for about 5 months, after which the wine is bottled and left to refine in the bottle for about two months.
TASTING NOTES
Bright cherry red color. Our Frappato presents floral notes on the nose, slightly withered flowers, aromas of spices and small red fruits, such as blueberries, wild strawberries and blackberries. On the palate the tannin is fine and spicy and fragrant elements emerge, with a hint of red fruits.
MATCHING
Ideal with cured meats, fatty or raw fish dishes and fresh cheeses. A serving temperature of 14 to 16 degrees is recommended.
Maturation
The Frappato grapes, harvested at the end of the second ten days of August and collected in crates, are subjected to subsequent white vinification, only with destemming and soft pressing.
After preparing the base wine, a natural refermentation takes place in an autoclave at 10°-12°C (50°-54°F) for approximately 12-20 days. Once the residual sugar content and the desired pressure are reached, the temperature is suddenly lowered to halt fermentation. After maturing on the lees for approximately 2-3 months, the wine is filtered and bottled.
Tasting notes
With a pale pink color, our Frappato Rosè Brut is a light and irresistible wine.
On the nose it presents floral and aromatic notes, with hints of wild strawberries, cherries and raspberries, balanced by aromas of flowers, Mediterranean herbs and light spices.
On the palate, our Frappato is fresh and elegant, with a pleasant acidity that invites you to take another sip, where spicy and fragrant elements emerge, with a hint of red fruits.
Pairing
A perfect wine for an aperitif and to pair with fish-based appetizers, excellent with shellfish and a typical Ragusa cured meat.
We recommend serving it at a temperature between 6 and 8 degrees.
