Nero d'Avola
Nero d’Avola is Sicily’s most widely planted red grape and one of the varieties most closely associated with the island. It takes its name from the town of Avola in the province of Syracuse, considered its historic birthplace. Long known as Calabrese, Nero d’Avola is now firmly established as a Sicilian variety in its own right. Once used primarily to add colour and structure to lighter wines, Nero d’Avola has established itself since the 1990s as a major variety in its own right, producing single-variety wines that express the full diversity of Sicily’s terroirs.
In the vineyard, Nero d’Avola is a vigorous, mid-ripening variety that thrives in warm, sunny climates. Well adapted to dry, well-drained soils, it can produce high yields but gives its best results when vigour is kept in check. It is susceptible to certain diseases, including powdery mildew, and therefore requires careful vineyard management.
Nero d’Avola generally produces intensely coloured, structured wines with good ageing potential. Aromas of ripe plum and black fruit can also show notes of chocolate or spice. Depending on the style, the wines can be powerful and structured or more supple and fruit-driven. Often blended with Frappato or other local varieties, Nero d’Avola also produces impressive single-variety wines, combining intensity, warmth and balance.
