Colour: dark but shining ruby red with strong violet hues
On the nose: abundant sensations due to the variety of grape, recalling red plums, morello cherries, notes of the Mediterranean scrub, criss-crossed by exceedingly pleasant nuances of black pepper
On the palate: the complex of flavours is characterised by dominant notes, with a texture of harmonious depth and other elements. The pleasant softness does not appease its exuberant but well-balanced character; tannins submissive but lively
Characteristics: a wine which stupefies because of the wholeness of its pulpy, rich fruit, consistent with the typical characteristics of this species of vine, never excessive, refined and sober: a modern interpretation of sunny and passionate Nero D’Avola
To eat with: for such a full-bodied wine, we suggest substantial dishes and 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 rice and chicken curry or tuna sushi. Medium-matured cheeses but not only those made from cows milk.