Firriato's Nero d'Avola Harmonium was born from research that lasted 15 years on the identification of crus in the large estate of Borgo Guarini in the Agro Trapani area. Three different massal selections of Nero d'Avola are bred in the three crus of Ferla, Lepre and Beccaccia; harvested at different times in September and vinified separately in steel. After blending, the wine rests for 12 months in French and American oak barrels. The Harmonium represents for the company a symbol of the conjugation of research and territoriality.

NERO D'AVOLA HARMONIUM FIRRIATO: TASTING

The Nero d'Avola Harmonium 2013 by Firriato is presented in the glass with a dense and impenetrable ruby. On the nose, it is dense with jam fruit, cherries, plums, blackberries, on a warm background of rhubarb, pepper, nutmeg. In the mouth, it is impressive, with a well-integrated tannic texture, lots of fruit and a certain freshness. To drink with spicy and spicy pork ribs, or with braised beef cheek with plums.