Feudo Arancio
Nero d'Avola
Sicilia DOC
Feudo Arancio
Nero d'Avola
Sicilia DOC
Production area
Sambuca di Sicilia, in the province of Agrigento, where rich, mature, and structured Nero d’Avola is obtained. It prefers clay-like terrain and is very sensitive to excessive dryness and too much exposure to sunlight. The type of farming used is “Espalier”, with an average density of planting where there are 4500 plants per 2.5 Acres.
Bouquet: intense with notes of currant, wild strawberries, and pomegranate.
Flavour: soft and velvety texture. Distinct characteristics of freshness and fruitiness come forth.
Pairings: it pairs well with pizza, risottos, baked pasta, lamb, BBQ, and savoury cheeses. For its pleasant structure and intense aromaticity, this Nero d'Avola pairs especially well with typical Sicilian dishes such as Pasta alla Norma, roasted vegetables and dishes featuring smoked ricotta cheese.
Grapes
Nero d'Avola
Characteristics
Colour: deep ruby-red with violet reflections.Bouquet: intense with notes of currant, wild strawberries, and pomegranate.
Flavour: soft and velvety texture. Distinct characteristics of freshness and fruitiness come forth.
Pairings: it pairs well with pizza, risottos, baked pasta, lamb, BBQ, and savoury cheeses. For its pleasant structure and intense aromaticity, this Nero d'Avola pairs especially well with typical Sicilian dishes such as Pasta alla Norma, roasted vegetables and dishes featuring smoked ricotta cheese.
Alcohol content
13%
Serving temperature
16-18°C
Vinification
The sustainably grown Nero d’Avola is harvested in the first week of September once the grapes reach ideal polyphenolic maturation. Destemming and alcoholic fermentation occurs in contact with the skins for some days at 22-24°C. Malolactic fermentation occurs with select yeast. The wine is matured for months in French oak barriques.
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Pairings
Arancine siciliane
Arancine are a specialty of Sicilian cuisine. Arancine in western Sicily are round shaped and stuffed with ragu, while in the eastern part of the island they are called arancini and have a conical shape filled with butter (mozzarella, ham, butter). Here we propose the first of the two versions.
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