nero_d_avola_nocera

Nero d’Avola*Nocera

Sicilia D.O.C.

70% Nero d’Avola 30% Nocera

A blend which unites the most important Sicilian grape variety, Nero d’Avola, with the variety peculiar to the north-east of Sicily in the Messina area, Nocera. Still in its experimental and transitory phase, this wine already begins to show its marine spirit and its refinement.

Altimetry

30

Above sea level

01

Climate

21°Average temperature

02

Farming system

Spurred cordon and supported alborello

Planting density

5.000 vines per hectare

Now

25.25°C

Cloudiness 92%
Humidity 64%
Wind 3.08mh →↘

First Vintage

2013

03
04

Time of Harvest

18

september

vinificazione

Vinification

The grapes are gathered by hand into 14 kg crates, and as soon as they arrive at the winery, proceed to the table for selection, then destalked; they ferment in stainless steel vats and remain on the skins for 14 days at 25⁰C with repeated mixing until the end of the period; they are then racked in a soft press, and the wine thus obtained undergoes malolactic fermentation in stainless steel

nero_d_avola_nocera
nero_d_avola_nocera_taglio

Alcohol Content

12%vol.

05

Aging Capacity

To drink at once or keep up to 3 years

Tasting Notes
  • Eyes
  • Nose
  • Mouth
Red with mauve reflections, though not only because of this does the wine recall soft purple velvet.
Fresh on the nose with floral and red fruit aromas, elegant notes of rose and plum.
An average structure for the youth of the vines. In the mouth balsamic, soft but persistent.
abbinamenti
Pairings
A red wine from the sea and thus ideal with grilled fish, tuna and fried food. Fresh cheese, vegetables and beans.
With Casa Planeta’s Kitchen
  • Swordfish rolls
  • Swordfish rolls
involtini-di-pescespada

Swordfish rolls

INGREDIENTS Serves 4

800 g / 1 lb. 12 oz. swordfish sliced thin

200 g / 7 oz. breadcrumbs

80 g / 3 oz. Sicilian Pecorino DOP

50 g / 1 3/4 oz. pine nuts

50 g / 1 3/4 oz. raisins

50 g / 1 3/4 oz. capers,

rinsed and drained

1 sprig of parsley, minced

1 sprig of oregano

1 anchovy

1 glass white wine

1 lemon

extra-virgin olive oil

salt to taste

pepper to taste

 

DIFFICULTY 2/5 | PREPARATION TIME 1 hour

Rinse the slices of swordfish in water mixed with the juice of 1/2 lemon. Remove the skin and cut in two. In a small bowl, soak the

raisins in the white wine. Toast the pine nuts in a dry pan. Heat the olive oil in a pan and toast the breadcrumbs with the anchovy. In a bowl, combine the Pecorino, breadcrumbs, pine nuts, raisins, capers, parsley, oregano and the grated zest of a lemon. Put the slices of swordfish on a cutting board, then top with a tablespoon of filling, and roll. Coat each roll in breadcrumbs

and then skewer (three per skewer). Heat the olive oil in a pan over medium heat and cook the skewered fish until the breadcrumbs are a golden brown. Finish cooking under the preheated oven grill for 5 minutes.

involtini di pescespada

Swordfish rolls

Ingredients

800 g / 1 lb. 12 oz. swordfish sliced thin

200 g / 7 oz. breadcrumbs

80 g / 3 oz. Sicilian Pecorino DOP

50 g / 1 3/4 oz. pine nuts

50 g / 1 3/4 oz. raisins

50 g / 1 3/4 oz. capers, rinsed and drained

1 sprig of parsley,minced

1 sprig of oregano

1 anchovy

1 glass white wine

1 lemon

extra-virgin olive oil

salt to taste

pepper to taste

Difficulty 2/5 | Preparation time 1 hour

Rinse the slices of swordfish in water mixed with the juice of 1/2 lemon. Remove the skin and cut in two. In a small bowl, soak the

raisins in the white wine. Toast the pine nuts in a dry pan. Heat the olive oil in a pan and toast the breadcrumbs with the anchovy.

In a bowl, combine the Pecorino, breadcrumbs, pine nuts, raisins, capers, parsley, oregano and the grated zest of a lemon.

Put the slices of swordfish on a cutting board, then top with a tablespoon of filling, and roll. Coat each roll in breadcrumbs and then skewer (three per skewer). Heat the olive oil in a pan over medium heat and cook the skewered fish until the breadcrumbs are a golden brown. Finish cooking under the preheated oven grill for 5 minutes.

X

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