Harvesting the precious Nero D’Avola

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The Ferla Cru

Three Crus For One Wine

At Borgo Guarini we have selected three different areas for the cultivation of Nero d’Avola. The Ferla Cru is one of these and covers about 7.5 hectares with a northeast exposure and soils characterised by inceptisol with a clay base and good presence of humus. The combination of these features results in a late ripening of the vines and grapes with a lower percentage of sugar compared to the two other crus. The wine made in the Ferla cru contains less alcohol and a higher acidity that reveals itself in the nose with definite fresh fruit fragrances.

The Nero d’Avola Harvest

Harvesting the Last Bunches of Nero d’Avola

Every year the harvest of Nero d’Avola engages us completely. The grapes harvested from the three crus, needed to create Harmonium, ripen a few days apart. With the black and juicy grapes from the Ferla cru the Nero d’Avola harvest comes to an end. The grapes of the three crus are vinified separately then blended together with percentages varying from vintage to vintage to obtain the best combination in terms of scents, acidity, elegance and palatability. The shears of our harvesters have cut off the finest bunches of the Ferla cru, and the grapes, charged with scents, have already reached the cellar.

The Excellence of the king of Avola

The Harmony of a Champion

By now it is well known by aficionados from the four corners of the world that, many years ago, we named this wine Harmonium because of the feeling of harmony that strikes you from the very first sip. In fact, Harmonium was born with the clear desire to offer a Nero d’Avola that would combine the organoleptic characteristics and the nature of this variety with Firriato’s trademark elegance. The idea of three different crus blending together harmoniously to enhance an all-encompassing tasting experience came after countless trials and tests. The result is a champion of Sicilian winemaking that is soothing and powerful at the same time, exuberant and lively with its velvety tannins and uncommon nobility.


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