Nero del Capo | Ayama

Nero del Capo | Ayama

Sale price€28,00
Red
Paarl (SA)
Nero d'Avola 100%
Enjoy it within 6 years
14% ABV
Download as PDF

Production and refinement

From soils characterized by sand, granite, and schist of the Paardeberg Mountain—poor and well-draining soils that provide minerality and structure, Nero d’Avola hand-harvested in March.

Fermentation takes place in open vessels, with frequent manual punch-downs for a gentle and controlled extraction of tannins. After alcoholic fermentation, the wine remains in contact with the skins for three weeks, then undergoes malolactic fermentation in wood.
It is then aged for 10 months in 500-liter barrels, followed by at least one year of bottle aging before release.

Organoleptic analysis

Visual exam

Beautiful deep, dark ruby color.

Olfactory examination

On the nose, it expresses an elegant and complex bouquet, with notes of raspberry, black cherry, plum, and ripe plum, followed by hints of cherry liqueur, Mediterranean herbs, and sweet spices.

Tasting

On the palate, it is fruity and intense, with fine, spicy tannins and a persistent, harmonious finish reminiscent of chocolate and subtle balsamic notes.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Nero del Capo | Ayama ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Sudafrica

Region: Paarl

Hectares of vineyards: 62

Ayama

La tenuta Slent, oggi sede di Ayama Wines, affonda le sue radici nella storia del Capo. Fondata nel 1685 da Martin Pouisson, un rifugiato ugonotto francese in fuga dalle persecuzioni religiose, ottenne i titoli di proprietà nel 1707. Pouisson battezzò la tenuta con il nome Slent, mantenuto fino a oggi come simbolo di continuità e identità.

Secoli dopo, la proprietà ha conosciuto una nuova rinascita grazie alla famiglia italo-sudafricana di Ayama, che ha voluto coniugare la tradizione enologica italiana con il terroir unico del Voor Paardeberg, nella regione di Paarl.

L’introduzione del Vermentino ha segnato un momento storico per la viticoltura sudafricana, aprendo un’inedita “nuova era del vino” nel Paese: è stato infatti il primo Vermentino piantato e vinificato in Sudafrica. Da questo incontro tra due culture — quella italiana e quella sudafricana — è nata una visione che unisce radici mediterranee e spirito africano, espressa oggi anche nelle altre varietà della gamma Ayama, tra cui il Nero del Capo, interpretazione sudafricana del Nero d’Avola siciliano.

Ayama

Il Voor Paardeberg ward è un’area rinomata per la qualità eccezionale delle sue uve. Le pendici del Paardeberg Mountain, la composizione mista dei suoli — arenaria, granito e scisto — e i venti costanti provenienti dall’oceano creano un microclima ideale per una viticoltura di precisione.
Le caratteristiche di questo terroir conferiscono ai vini di Ayama finezza aromatica, freschezza e una spiccata mineralità, qualità che hanno reso il distretto fonte di numerosi riconoscimenti internazionali.

Region and territory

One of the most fascinating wine regions in the Southern Hemisphere

Southafrica

One of the most fascinating wine regions in the Southern Hemisphere

Southafrica

One of the most fascinating wine regions in the Southern Hemisphere

Southafrica

South Africa is one of the most fascinating wine regions in the Southern Hemisphere, caught between ancient European tradition and modern winemaking.
Vines arrived in the 17th century with Dutch and French settlers, finding ideal conditions among the ocean, mountains, and cool winds that temper the heat. The heart of production is the Western Cape, where a variety of soils and microclimates create a unique mosaic of styles.

South African wines are known for their balance between power and finesse, a result of the Mediterranean climate, abundant sunlight, and complex soils (granite, sandstone, schist). Alongside native varieties such as Pinotage and historic staples like Chenin Blanc, international varieties—Sauvignon Blanc, Chardonnay, Syrah, Cabernet Sauvignon, Merlot—are successfully cultivated, taking on distinctive characteristics here.

In recent decades, the rise of small artisanal producers and the focus on single-vineyard wines have transformed the landscape, making South Africa today one of the most dynamic and interesting countries in the New World of wine.

Paarl

The Paarl region, in the heart of the Western Cape, is located about 60 km from Cape Town and is one of South Africa’s historic wine-growing areas.
Its name (“pearl” in Afrikaans) refers to the reflections of its granite mountains, among which the Paardeberg stands out, at the foot of which many outstanding farms are located, including Ayama Wines.

The area is characterized by sandy, granite-based, well-draining soils, with strong temperature variations between day and night and oceanic winds blowing from the Atlantic. These factors ensure healthy grapes and slow ripening, ideal for wines with great concentration and mineral freshness.

Historically known for structured reds (Shiraz, Cabernet Sauvignon, Pinotage), Paarl today also hosts experiments with Mediterranean varieties, such as Grenache, Vermentino, and Carignan, which here achieve a remarkable balance between warmth and liveliness.
One of the historic wine-growing regions of South Africa

Recommended pairings and dishes

Matching by concordance

By analogy, it pairs perfectly with structured dishes with a warm and aromatic character—such as herb- or mushroom-roasted meats, or aged cheeses—that match the wine’s aromatic intensity, creating a perfect harmony on the palate.

Matching by contrast

Good freshness, savoriness, and bold tannins make it suitable to accompany rich or slightly fatty dishes, such as red meats or game, balancing their richness with a dry tannic structure and a spicy finish.

It pairs well with

Aged cheeses, grilled or roasted red meats, game, dishes with mushrooms and spicy sauces.

Matching by concordance

By analogy, it pairs perfectly with structured dishes with a warm and aromatic character—such as herb- or mushroom-roasted meats, or aged cheeses—that match the wine’s aromatic intensity, creating a perfect harmony on the palate.

Matching by contrast

Good freshness, savoriness, and bold tannins make it suitable to accompany rich or slightly fatty dishes, such as red meats or game, balancing their richness with a dry tannic structure and a spicy finish.

It pairs well with

Aged cheeses, grilled or roasted red meats, game, dishes with mushrooms and spicy sauces.

Grilled Meat

Skewers, pork, steaks, up to the noble Florentine steak... grilling enhances the flavor of the meat (properly marinated) and makes it pleasantly charred. Best enjoyed in company for truly convivial barbecues, always being careful not to place the meat directly over the flame.

Fried Mushrooms

Fried mushrooms are a dish as simple as it is appetizing, perfect to serve in autumn as a tasty appetizer or substantial side dish: fragrant, flavorful, and very pleasant.

Nero del Capo | Ayama , did you like it?

Tell us about it by clicking here

Nero del Capo | Ayama , did you like it?

Tell us about it by clicking here