Nero d'Avola

The Nero d’Avola is the most representative black grape variety of Sicily and one of the most important in southern Italy. Native to the area of Avola, near Syracuse, from which it takes its name, it is today grown across the island, from the inland hills to the coastal areas.

Also known as “Calabrese”, Nero d’Avola gives rise to intense, warm, fruity and spicy wines, capable of great structure but also of freshness and drinkability, depending on the growing area and the production style.

Characteristics of the Nero d’Avola Grape Variety

Origin:

• Eastern Sicily (Avola), now widespread across the whole island.

Ideal climate:

• Warm Mediterranean, with excellent resistance to drought.

• It expresses its potential best on soils limestone, clay or volcanic.

Vigour and adaptability:

• It is a grape variety vigorous, suited both to young wines and to wines for ageing.

Sensory Profile

Colour:

• Deep ruby red, often with purple highlights in the young wines.

• Deep garnet with age.

Aromas:

• Black fruit: blackberry, plum, cherry in spirit.

• Sweet spices: liquorice, black pepper, cloves.

• Balsamic notes: eucalyptus, rosemary.

• Development: leather, cocoa, sweet tobacco, carob.

Palate:

• Full and enveloping, with a medium-full or structured body.

• Soft tannins, but present.

• Good acidity, above all in cooler climates or in early harvests.

• A persistent finish, with returning spicy and fruity notes.

Main Production Areas

• South-eastern Sicily (Noto, Pachino, Eloro): More structured, warmer wines.

• South-central Sicily (Caltanissetta, Agrigento): A balance between fruit and spice.

• Western Sicily (Trapani, Alcamo): Fresher wines, often used in blends.

• Hill and high-altitude areas (Camporeale, Sambuca di Sicilia): Greater elegance and freshness.

Wine Styles from Nero d’Avola

As a single variety:

• Intense, fruity wines for everyday drinking or more complex versions for ageing.

In a blend:

• With international grape varieties (Syrah, Cabernet, Merlot) for modern wines.

• In Cerasuolo di Vittoria DOCG (blended with Frappato): Sicily’s only DOCG, fresher and more fragrant.

Rosé:

• A less common but very enjoyable version, with red fruit and good acidity.

Food Pairings

Grilled red meat, stews, herb-roasted lamb.
Wild boar ragù, pasta alla norma, lasagne.
Aged cheeses and Sicilian pecorino.
Aubergine parmigiana, caponata, baked mushrooms.

Why Choose a Nero d’Avola?

It is the soul of Sicily in a glass: sun, fruit and passion.
It lends itself to wines for drinking young but also to long ageing.
Excellent value for money, including for collectors’ wines.
Perfect for those looking for intensity without excessive rusticity.