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Nero d'Avola La Ferla, Sicilia 2016

Red Wine from Italy - S Italy and Islands
A delightfully fresh, fruity red with touches of black pepper and spice, from nero d'Avola, Sicily's best red wine grape, which is well suited to maintaining vitality in the summer heat.
is no longer available
Code: IT24381

Wine characteristics

  • Red Wine
  • Medium-bodied
  • Nero d'Avola
  • 13.5% Alcohol
  • No oak influence
  • Screwcap

Southern Italy

In ancient times this was the main source of high-quality wines from the peninsula of Italy The Greeks had introduced viniculture through their colonies there and named the bottom half of the peninsula ‘Oenotrai’ or land of wine, and the Romans expanded on the tradition, particularly in the Campania where many wealthy citizens owned vast estates and some of the most famous wines of the empire were made, such as Falernum. Some grape names appear to reflect the Greco-Roman influence (greco, aglianico), though this may be more about folk-memory than fact as there is no ampelographical evidence linking these varieties to any Greek ancient forbears.

Campania itself is the area around Naples and Mount Vesuvius. Naturally there are volcanic soils in the vicinity and as the vineyards climb the Apennines there is altitude to cool the grapes as they ripen. As such there is a balancing freshness to the fruity wines. Greco di Tufo, fiano (especially from Avellino) and falanghina are among the ...
In ancient times this was the main source of high-quality wines from the peninsula of Italy The Greeks had introduced viniculture through their colonies there and named the bottom half of the peninsula ‘Oenotrai’ or land of wine, and the Romans expanded on the tradition, particularly in the Campania where many wealthy citizens owned vast estates and some of the most famous wines of the empire were made, such as Falernum. Some grape names appear to reflect the Greco-Roman influence (greco, aglianico), though this may be more about folk-memory than fact as there is no ampelographical evidence linking these varieties to any Greek ancient forbears.

Campania itself is the area around Naples and Mount Vesuvius. Naturally there are volcanic soils in the vicinity and as the vineyards climb the Apennines there is altitude to cool the grapes as they ripen. As such there is a balancing freshness to the fruity wines. Greco di Tufo, fiano (especially from Avellino) and falanghina are among the best white wines, characterful and perfumed. Of the red varieties it is aglianico that makes the most impressive examples on the volcanic soils of Taurasi, though there is potential promised and realized in other varieties like piedirosso.

There are excellent aglianico wines from Basilicata, the once impoverished region on the instep of the Italian boot. Inland on the border with Puglia, round the extinct volcano of Monte Vulture, the aglianico grape performs admirably to produce powerful ageworthy red wines that retain a thread of finesse.

Calabria is the toe of the boot, and another region of limited economic development in recent decades. From one end of the province to the other mountains form a spine and, unlike in Campania, the vineyards producing the best wines are on the flat. In particular the DOC of Cirò on the Gulf of Taranto in the east of the province produces perfumed red wines from the indigenous gaglioppo grape.

Across the Apennines on the Adriatic coast lies Puglia, a region that has begun to overcome a longstanding reputation for producing wines for bulk export but is now producing a range of fascinating good-value red wines from varieties like negroamaro, primitivo (aka zinfandel in California) and uva di troia. In the right hands all of them are capable of making very fine wines with plenty of ripe fruit, concentration and structure but without the overpowering alcohols that a hot climate and indifferent winemaking once routinely produced. They are also often excellent value. Puglia is largely flat, almost table-like lacking the softening effects of altitude must rely on the air conditioning of the sea and the skill of the winemaker to make balanced wines. Vines are consistently bush trained to retain shade and moisture. The best wines come from the Salento peninsula where the sea is on three sides and the best producers reside. Full-bodied negroamaro from Brindisi and Copertino and primitivo from soils underpinned by limestone in Manduria can be excellent Whites tend to be greco, fiano and minutolo, and there are some well-flavoured rosé wines as a speciality of the region. Whites too are now catching up in quality.

Sicily has shown itself to be one of the most forward thinking Italian regions in recent years, with an awakening pride in the quality that can be achieved on this hot, socially complex and culturally saturated island. Sicily was once famous for the fortified Marsala wines that Nelson bought to victual his Mediterranean fleet, but as this fame and the sales that went with it dwindled many producers recognised that there was a need to produce table wines of greater quality. Bulk wine still leaves the island in tankers but there has been something of a revolution in viticulture and viniculture and Sicily now produces some of Italy’s best and most interesting wines. Nero d’Avola has been a conspicuous success, and makes everything from fruity entry-level reds to powerful, ripe and structured reds that can age and is often a major component in high-quality blends with syrah, cabernet and merlot. Mount Etna is a source of fine reds and whites of depth, finesse and zest, grown on the slopes of the famous volcano. Altitude and volcanic soils provide excellent conditions for the local nerello mascalese, nerello cappuccio and carricante (a white grape) vines. The white former mainstays of Marsala production cataratto and grillo are being given their head by winemakers who want them to shine alone and shine they do. Finally there has been a renaissance of interest in the intense, sweet muscat wines of the island of Pantelleria, an island closer to Tunisia than Sicily.

Sardinia, until 1708 a Spanish possession, grows several vines that reflect an Iberian heritage. Graciano and mazuelo grow here as bovale sardo and boval grande respectively. Cannonau is grenache/garnacha by another less Spanish name. The grape that the island has exported to other parts is vermentino from which its finest, aromatic and flavoursome whites are made. Mazuelo, better known as carignan, makes the islands best reds called carignano del Sulcis.
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Viticultori Associati Canicatti

The Canicatti co-operative is based inland from Agrigento on Sicily’s south-western coast, although its 480 members cultivate 1,000 hectares of 60 different types of vines across the entire winemaking area of the island. They are eager to express the ancient nature of Sicily’s vines and water-deprived soils in the character of their wines, without rejecting the benefits of modern winemaking practices.

The gently undulating hills of vineyards – which rise to 600m above sea level – are made up of mineral-rich soils (including potassium, sulphur and calcium), making them like a laboratory for winemakers keen to experiment and see what the various vineyard areas of Sicily can produce.

Despite the size of the vineyard area covered by their growers, the co-op employs very strict growing guidelines and only accepts grapes of a certain quality level. The poor soil quality results in low yields, so growers can monitor the ripeness of each parcel of vines individually and harvest at the best time. They grow a wide array of indigenous varieties in the hope that they’ll be able to showcase the huge amounts of regional variation in this small but important winemaking region.

One of the most important of these regional varieties is nero d’Avola, grown for the co-op’s La Ferla range of wines. These grapes are sourced from vines in the areas surrounding Palermo, Agrigento, and Caltanissetta. The vines are grown on sandy silt soils with limestone influence, and have an average age of 12...
The Canicatti co-operative is based inland from Agrigento on Sicily’s south-western coast, although its 480 members cultivate 1,000 hectares of 60 different types of vines across the entire winemaking area of the island. They are eager to express the ancient nature of Sicily’s vines and water-deprived soils in the character of their wines, without rejecting the benefits of modern winemaking practices.

The gently undulating hills of vineyards – which rise to 600m above sea level – are made up of mineral-rich soils (including potassium, sulphur and calcium), making them like a laboratory for winemakers keen to experiment and see what the various vineyard areas of Sicily can produce.

Despite the size of the vineyard area covered by their growers, the co-op employs very strict growing guidelines and only accepts grapes of a certain quality level. The poor soil quality results in low yields, so growers can monitor the ripeness of each parcel of vines individually and harvest at the best time. They grow a wide array of indigenous varieties in the hope that they’ll be able to showcase the huge amounts of regional variation in this small but important winemaking region.

One of the most important of these regional varieties is nero d’Avola, grown for the co-op’s La Ferla range of wines. These grapes are sourced from vines in the areas surrounding Palermo, Agrigento, and Caltanissetta. The vines are grown on sandy silt soils with limestone influence, and have an average age of 12 years.

Regional identity matters not just in the vineyards, but in the winery too: grape parcels are selected and vinified separately according to a harvesting calendar. In recent years they have invested in pneumatic presses to improve the quality of the free-run juice, and another key investment is the development of temperature-controlled cement tanks – a modern twist on a traditional method – as well as stainless-steel ones. The stainless-steel tanks are particularly small, so that batches of fruit from specific microclimates can be fermented separately. Investments have also been made in the bottling line, which is now so advanced that quality control can be monitored throughout every step of the process.

The effort to portray Sicily’s regional identity does not stop here: Canicatti are currently undertaking a simply astonishing project to convert the historic Taccia-Caci sulphur mine at Aragona into an ageing cellar for their vines. Their aim is also to open these converted mines to the public, so tourists can learn about their history as well as to see how they’ve changed to benefit a new industry.

Winemaking is overseen by consultant Tonino Guzzo. La Ferla Rosso is fermented in a mixture of steel and cement and aged for eight months in cement tanks with no wood influence
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Italy 2016 Vintage South

2016 was a stunning year for reds in most of the vineyards of Barolo, Barbaresco, Chianti Classico and Brunello di Montalcino, as well as across the Veneto. In short, the north of Italy enjoyed sunny, warm and dry conditions at harvest (September and Ocotber) after a cooler than average summer, and brought in an excellent crop of slowly evenly ripened grapes and made very good wines.

The south of Italy is a less obviously happy picture, or at least more of a patchwork, with some areas suffering rain at inappropriate times, often when the harvest needed to be brought in. There had already been difficulties in the spring in the Abruzzi and Campania (some areas had frost) and Umbria suffered hail. Then in September rains came and made it tricky for the later ripening red varieties in Campania and Basilicata. However, the summer had been more even in Puglia and despite some September rains here it had little effect and the wines are very good. Sicily too had a good vintage.

2016 vintage reviews
2015 vintage reviews
2014 vintage reviews

Manchester Evening News

This wine is perfectbarbecue fare. The fruit is soft and juicy with a peppery edge to the nose andwarm spices on the palate. Stewed prune flavours add a little extra depth.

- Andy Cronshaw

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