La Ferla Nero d’Avola
Nero D'Avola Sicilia DOC
A modern Nero d’Avola with typical, fruity notes and nuances of black pepper; harmonious, wellbalanced and pleaant tannins.
Production
Wine Type: Red
Grapes: 100% Nero d’Avola
Area of Production: Agrigento, Palermo and Caltanissetta provinces
Soil Type: sandy-silt soils, of medium consistency with an alkaline reaction due to the presence of limestone
Altitude of vineyards: from 200 m to 600 m a.s.l.
Averageage of vines: 12 years
Training System: predominantly vertical shoot positioning (VSP)
Plants/hectare: 4000-5000
Yield/hectare: 9 tonnes
Harvest: mid September to mid October
Vinification
Fermentation: small steel and cement tanks at 26ºC with 4 daily pump overs
Malolactic fermentation: totally carried out
Ageing: 8 months in concrete tanks
Maceration: 6-8 days
Bottle Ageing: 3 months before release
Food Pairing
such a full-bodied wine is great to go with strong flavours such as ‘cavati’ (type of pasta) with pork sauce, oven-baked meat or vegetable pasta. For the second course, you are spoilt for choice: Ferla Nero d’Avola is excellent with rare red meat, ‘falsi magri’ dishes (low fat but tasty) and braised meat but also with exotic dishes, such as chicken curry or tuna sushi. A real treat with medium-aged and aged cow, sheep and goat cheeses.
