La Ferla Nero D'Avola Sicilia DOC 75 cl CVA
La Ferla Nero D'Avola Sicilia DOC 75 cl CVA
La Ferla Nero D'Avola Sicilia DOC 75 cl CVA
La Ferla Nero D'Avola Sicilia DOC 75 cl CVA

La Ferla Nero D'Avola Sicilia DOC 75 cl CVA

Type:  red – Sicily DOC
Grape variety:  Nero d'Avola
Number of bottles produced in the year:  180,000
Production area:  Canicattì, Naro, Racalmuto, Castrofilippo, Ravanusa, Favara , Palma di Montechiaro and Cattolica Eraclea (Agrigento); Butera, Sommantino, Riesi, and Serradifalco (Caltanissetta); Sclafani Bagni and Monreale (Palermo)
Type of soil:  silt-sandy soils, medium texture with alkaline reaction due to active limestone
Altitude:  from 200 m. at 400 m.
Average age of the vines: 12 years
Training system: mainly counter-espalier, with renewable and spurred cordon system
Plants per hectare: 4000 - 5000
Yield per hectare: 9 t .
Harvest: from mid-September to mid-October
Fermentation: in steel and concrete fermenters at 26° C. with four pumping overs per day
Maceration duration: 6/8 days
Malolactic fermentation: completely carried out
Refinement: eight months in suitably lined cement tanks
Bottle refinement: three months before marketing
Serving temperature: 18° C

Contains sulphites.

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Tasting notes Color: dark but bright ruby ​​red, with violet reflections; Nose: full of olfactory sensations typical of the variety that recall the red plum, the morello cherry, notes of Mediterranean scrub crossed by very pleasant nuances of black pepper; Palate: the aromatic framework is confirmed in the dominant notes, with a texture of harmonious thickness with the other components. The pleasant softness does not subdue its exuberant but balanced character, with docile and lively tannins; Characteristics: a wine that amazes for the integrity of the fruit, pulpy, rich, consistent with the typical characteristics of the grape, but never excessive, indeed elegant and sober. A modern interpretation of sunny and warm Nero d'Avola; Food pairings: to a rich wine we combine full-bodied and tasteful dishes such as cavati with pork sauce or baked pasta with both meat and vegetables. For the main courses there is plenty of choice, good on red meat alive with fire but also on lean and braised fakes, but also with exotic dishes such as rice and chicken with Cherry or a tuna sushi. Finally, with cheeses, but of medium maturation, and not just cow's milk.


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