Nero d'Avola

Nero d'Avola is a red wine distinguished by its robust structure and intense aromas that evoke the flavours of the land. Originating on the Mediterranean island, this grape variety has spanned centuries of history, becoming a symbol of Sicilian identity and pride. Loved by consumers and experts alike, Nero d'Avola wine is renowned for its versatility, suitable for both young consumption and ageing. Its deep roots are reflected in its complex sensory profile, characterised by aromas reminiscent of ripe red fruits and spices. Thanks to its complex structure and deep aromatic notes, Nero d'Avola lends itself to pairings with a wide range of dishes from traditional Sicilian cuisine to international specialities. On xtraWine, through a wide selection of the best Nero d'Avola producers, you can explore the richness and diversity of this extraordinary grape variety.

Nero d'Avola wine: discovering Sicilian wine excellence

Nero d'Avola, the pride of Sicilian viticulture, embodies the elegance and depth of the Mediterranean island's wines. Native to Sicily, this grape variety has ancient roots that are lost in the mists of time, bearing witness to the island's rich wine history.

Popular with consumers and wine experts alike, Nero d'Avola wines are characterised by their robust structure and intense aromas reminiscent of ripe red fruits, spices and earthy notes. Their versatility makes them suitable for both young consumption and ageing, producing wines that fully express the character of the territory in which they are grown.

A journey through Sicilian history and tradition

The history of Nero d'Avola is intimately linked to the very history of Sicily and its wine culture. With origins dating back to ancient times, the Nero d'Avola red wine has gone through centuries of evolution, adapting to climatic conditions and local traditions. Its spread throughout the island has been facilitated by its ability to adapt to a variety of soils and climatic conditions, producing wines that reflect the diversity and richness of the region.

The production of Nero d'Avola wine is deeply rooted in the agricultural and cultural traditions of the island. Harvesting, drying of the grapes in the sun and vinification are practices handed down from generation to generation, reflecting the respect for the land and the winemaking heritage of Sicily. Nero d'Avola is not just a grape variety, but a Sicilian symbol, celebrated in festivals and events that honour its importance to the local culture.

Characteristics of Nero d'Avola wine

Nero d'Avola is renowned for its complex and engaging sensory profile. But what does Nero d'Avola taste like? In young wines, one can detect intense aromas of ripe red fruits, such as cherries, plums and blackcurrants, accompanied by sweet spices, herbs and a slight earthy note. With age, more complex nuances of dried fruit, leather and tobacco emerge, further enriching the wine's aromatic profile. Nero d'Avola usually has a moderate level of acidity, giving the wine a freshness and liveliness that balance its structure and body.

The main production areas for Nero d'Avola are concentrated mainly in Sicily, where the warm, Mediterranean climate favours optimal ripening of the grapes. Here, Nero d'Avola is at its best, producing robust, structured wines characterised by lively acidity and soft tannins with a medium alcohol level, usually between 12% and 14%.

What goes with Nero d'Avola?

Thanks to its structure and complex aromatic profile, it can be enjoyed on its own or accompanied by a variety of Sicilian and other dishes. Its robustness and complexity make it perfect with grilled red meats, game, roasts and mature cheeses. Pasta dishes dressed with meat or sausage sauces, as well as rustic pizzas and savoury fish dishes, go well with the characteristics of Nero d'Avola, creating memorable taste harmonies.

The best selection of producers and labels

On xtraWine you will find a wide selection of the best Nero d'Avola producers, each with their own unique interpretation of this iconic grape variety. From the renowned vineyards of Duca di Salaparuta to the artisanal passion of Cantina Gulfi, each label offers a sensory journey through the land and tradition of Sicily. Deepen your knowledge of Nero d'Avola by exploring our extensive selection that includes famous labels and lesser-known bottles ready to be discovered and enjoyed.

Autochthonous
(Locale)
Native
Nero d'Avola 1

Nero d'Avola

Area type Autochthonous
Color type Red grape
Vigor Excellent
Features Leaf: large, orbicular, whole; Free-lance breast open or open, sometimes also in closed lira with superimposed edges; Plan apical lobe; Corner at the top of the terminal lobes, dull; Greenish-darker side, wavy, thick, opaque and glabrous; Lower-light-green page, arachnoid; Green ribs, top and bottom; Lower ribs of I and II order aracnoids, protruding those of order I and II; Irregular teeth; Little pronounced and mucronate; Irregular margins and wide base.Bunch: Medium, conical, winged (with a wing), often composed, of medium appearance; Visible peduncle, semi-woody, large; Medium, green pedicel; Evident searches, green; Short brush, easily separable from the mouthpiece.Acino: medium, ellipsoid or ovoid, regular, with regular cross-section (circular); Bluish skin, regularly distributed; Pruinosa, of medium thickness and bark; Prominent navel; Juicy flesh, simple flavor; Colorless juice.
Features wine Provides powerful, powerful, deep-flavored wines and the ability to age in wood. The color supplied to the wine is a nice intense ruby ​​with purple shades that tend to garnet with aging. The olfactory range ranges from purple to complex to sweet spices such as licorice and cloves. The fruity stage includes sea, raspberries, plums, cherries and blackcurrants. With aging, more and more shades of chocolate and tertiary flavors of leather and tobacco.
Growing areas It is spread mainly in eastern Sicily (Pachino and Noto) and in western (agrigento, marsalese and palermitano).
History Origin uncertain though its synonym Calabrese suggests a provenance from Calabria, in fact not certified as the vine has been cultivated in Sicily for many centuries. It is also known by the synonyms Calabrese d'Avola, Calabrese black, Calabrese pizzutello and Calabrese sweet. In other versions of the etymology of the word Calabrese, reference is made to an erroneous interpretation of the insular dialect of the term calaurisi, from the words calea, with the meaning of grapes, and aulisi, indicating the origin from Avola, in the province of Syracuse. Another interpretation is the use of the Calabrian term for purely commercial reasons since the wines from Calabria were well known and easily sold abroad, especially in France, up to the eighteenth, or up to the advent of Marsala. Since the late nineteenth century however, the Sicilian wines had already been made known, and in particular those vinified by Nero d'Avola in the present province of Syracuse, specifically from the territory of Pachino. These were very much in vogue and especially appreciated by the cousins ​​of the Alps. In the previous centuries, Black d'Avola was instead used exclusively for cutting. After a long gestation of pure wines, beginning in the seventies of the twentieth century, Nero d'Avola assumed today's character, with the production of excellent international wines.
Productivity Medium and regular.
Ripening period First fifteen days in September.
Synonyms calabrese, calabrese nero, nero d'Avola, calabrese d'Avola, calabrese pizzuto.