FOOD PAIRING

Such a full-bodied wine is great to go with strong flavours such pasta with pork sauce or meatball, oven-baked meat or vegetable pasta. For the second course, you are spoilt for choice: Alico Nero d’Avola is excellent with rare red meat and braised meat but also with oriental dishes, such as chicken curry. A real treat with fresh and medium-aged cow, sheep and goat cheeses.

Wine and archaeology contribute to making a territory great, one that is rich in history where the agriculture reveals the meaning and origin of civilization. Diodoros is the resultant of a shared horizon between CVA Canicattì and the Park of the Valley, a project of great symbolic value, a valid example of the environmental preservation and sustainability of sicilian landscape.

-SPEC SHEET-

A vine, representing the typical characteristics of our territory: distinctive fruity notes like cherry and strawberry and nuances of spicy notes, harmonic, smooth, well-balanced and refreshing tannins.

FOOD PAIRING

A winner with tagliolini pasta with mushrooms and sausages, rigatoni pasta with hare ragout or braised veal cooked in the very same wine. Excellent with a rare juicy Chianina (T-bone) steak and with the renowned Rossini tournedos (filet mignon). Outstanding with Pecorino di Fossa cheese.

-SPEC SHEET-

Powerful and decisive like the sun of Sicily, with characteristic notes of blackcurrant and plum, with hints of tobacco and mint. Decisive and elegant, harmonious, longlasting.

FOOD PAIRING

Excellent with pappardelle pasta with wild boar ragout, rigatoni alla matriciana (bacon, tomato, olive oil and onion sauce), lamb stew. Also a winning combination with veal cheeks cooked in the very same wine, sweet-and-sour lamb, pork shanks with sauce. Preferably with aged, hard cheeses.

-SPEC SHEET-

A vine, representing the typical characteristics of our territory: distinctive fruity notes like cherry and strawberry and nuances of spicy notes, harmonic, smooth, well-balanced and refreshing tannins.

FOOD PAIRING

Tasty lasagne with ragout, barbecued pork sausages, tuna steaks with almonds, oven-baked mutton, tripe and sauce, saltimbocca alla romana (sautéed slices of veal with ham and sage), salted cod with olives and capers. Syrah is also perfect with pungent, matured cheeses.

-SPEC SHEET-

Faithful to tradition yet modern and innovative. Pure Inzolia vine with its typical aromatical characteristics, which stands out with its savoury and mineralbased taste.

FOOD PAIRING

Bearing in mind its mineral content, Inzolia is also suitable as an aperitif to match strong-flavours. Outstanding with seafood: shell-fish, peppered mussels, sea-urchin and octopus. Also excellent with pasta (with/out seafood), fried fish or the delicacy of scampi and prawns. Glorious with sardine fish-balls.

-SPEC SHEET-

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.

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.

-SPEC SHEET-