When we talk about Sicilian wines one of the first associations that we think of is Nero d’Avola, a vineyard arrived from Greece more than two thousand years ago, finding in the island its ideal habitat. As many of the southern Italy wines at the beginning it wasn’t correctly enhanced, mostly proposed as a blend wine, in the last decades the progressive turn to a qualitative production instead of the quantitative one has highlighted its personal and interesting characteristics, bringing it among the most valuable Sicilian red wines. Perciata - Nero D'avola IGP Terre Siciliane Da Agricoltura Biologica - Az. Agricola Biologica Adamo, is a pure Nero d’Avola endowed with a strictly typical connotation, in this case the refinement in steel ( which requires a more consume compared with the barrique one) exalts the fruity aromas of black cherries, berries, with a pleasant acidity that leans the alcoholic structure typical of the wine variety.

Adamo is an historical name in the Sicilian wine background. At the beginning of 20th century Figli Adamo was one of the most high standing Sicilian companies in the field, the wine cellar even had its own train line due to the huge request and the success of the high quality Sicilian wines produced. Unfortunately the familiar contrasts led to the closure of the activity at the end of the 80s, until Vincenzo Adamo, raised in the middle of the vineyards and endowed with a natural passion for the wine universe, deals with the relaunch of the company funding Adamobio. The production includes only organic wines, cultivating some international vine varieties but strongly oriented towards the development of local Sicilian grape varieties. The trend is not producing only blends, but many pure varietal wines too, in order to convey the most authentic expression of the vine variety in that precise territory.