The winery Baglio Cristo di Campobello has been active for generations in the countryside of Agrigento, but it was only in the 2000s that it decided to convert to quality viticulture, abandoning that typical Southern Italian tradition of providing massive quantities of grapes to others. There are no compromises here at Baglio. The extreme and obsessive reverence for the virtues of the western Sicilian terroir meets the wine-making of Riccardo Cotarella, one of the stars of Italian and international wines.
In only a few years the result has been outstanding, producing a range of evocative wines that tell the story of the territory with surprising agility and complexity, along with extraordinary value for money.
“Adenzia”, that is “listening”, is the Sicilian term that gives the name to one of the island’s most successful reds. It is a blend of Nero d’Avola and Syrah in equal quantities, combining the fruit of the native and the spice of the international in a mix that goes beyond the boundaries of the two original protagonists. Adenzia comes from a vineyard on medium-textured soil, mainly calcareous, hilly, whose altitude varies between 230 and 260 metres above sea level.
Vision
After a decade spent cultivating vintages, the vision of a new oenological path is born.
With the awareness of having the right resources, the right place, an extraordinary microclimate and qualified people. Take the idea of the Cristo di Campobello like this.
Philosophy
Individual vinification for each vineyard, respect for a unique and precious territory. These are just some of the choices of the Cristo di Campobello, in a philosophy that privileges quality from the beginning. Thanks to the tenacity of women and men, their arms, their heads, their hearts, their work – day by day, all year.
The Land
Thirty-five hectares owned and thirty hectares in leased land of vineyards planted in the soil of Agrigento, Sicily, a single body of ten micro-areas, a merged property of fifty hectares in Campobello di Licata. Deep soil, mixed calcareous and chalky, hilly terrain, between 250 and 400 metres above sea level and 8.000 metres from the coast.
Tasting Notes & Food Pairing
Profound driving forces and the will to listen – what Sicilians term “dare adènzia” (giving audience) – and an insistence on depth, in an act of understanding that is life itself: Nero d’Avola and Syrah combine to create something of greater value than the sum of their parts.
Grapes harvested between the second and the third decade of September 2020.
Alcohol content: 14,50% vol.
Serving temperature: 16 – 18 °C.
Luminous ruby red in colour, it has complex and wide aromas of sweet spices and red fruit, black cherry, in a crunchy framework of coffee, tobacco, vanilla. On the palate it is warm, deep, intense, fresh, full and with pleasant and enveloping tannins; the persistence, fruity and spicy, is long, tasty and satisfying, and marvellously combines freshness and warmth.
It rests as long as 10 months in wood-steel vats before further ageing in the bottle, which prepares it for at least another ten years of enjoyment.
Excellent in combination with grilled meat dishes and cold cuts.
“Very wide-ranging spectrum of aromas, with notes of sour cherries and forest fruits, together with delicious hints of vanilla. Caressing and spicy, with firm, but graceful tannins. A wine that can be cellared over 10 years.”
