La Ferla Rosato
Rosè Terre Siciliane IGP
This rosé made of Nero d’Avola and Nerello Mascalese grapes, is particularly pleasant and perfumed, polish on the palate, with a decisive mineral content.
Production
Wine Type: Rosè
Grapes: 70% Nero d’Avola, 30% Nerello Mascalese
Area of Production: Agrigento area, south west Sicily
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: 12/15 years
Training System: predominantly vertical shoot positioning (VSP)
Plants/hectare: 4000-5000
Yield/hectare: 10 tonnes
Harvest: end of september
Vinification
Fermentation: steel tanks at a controlled temperature of 16ºC for 15 days
Malolactic fermentation: not carried out
Ageing: 3 months in concrete tanks
Bottle Ageing: 1 months before release
Food Pairing
a good match for several tasty dishes, like appetising spaghetti with sea urchins, seafood lasagne, risotto with porcini mushrooms. Particularly pleasant with stuffed cuttlefish, ‘il polpo murato’ (an octopus dish), salted cod and small barbecued livers. La Ferla Rosé also goes well with chicken and rabbit, browned on the skillet, or even with lamb stew with vegetables. It can also be used as a rich and varied aperitif, with savoury and spicy flavours.
