Nero d'Avola

This is a grape used for red wine, mostly grown in Sicily, Italy. It is said to have been transplanted from Greece during the Greek period, but its name actually comes from the town of Avola in the Syracuse province in southeastern Sicily. This area is widely grown because the mountains protect it from the north and northwest winds, the climate is mild even in winter, and the land is mostly flat or has gentle hills.

Approximately 15,000 hectares are cultivated throughout Sicily.

It prefers dry, well-ventilated locations and does not grow well in humid locations as it is very sensitive to mold. Nero d'Avola grapes are deep blue in colour, medium in size and have very thin, shiny skin.

Even in Sicily Nero d'Avola grown in the Midwest is fruity and smooth, while Nero d'Avola grown in the Southeast tends to be more delicate, complex and spicy.

There are many wines made from 100% Nero d'Avola, but in recent years it has increasingly been blended with one of the world's most popular varieties, Cabernet Sauvignon, Merlot, or Syrah.

With its rich body and beautiful acidity, a well-made Nero d'Avola offers a powerful yet elegant taste. It is fruity and spicy, and very captivating.

The scent In addition to flavors of cherry, raspberry, black currant and dried prune, you can also detect nuances of violet, licorice, clove, cocoa and chocolate.

Try pairing a fruity, young Nero d'Avola wine with tuna steak. It goes perfectly with the garlic and mint sauce that is a specialty of Palermo, Sicily. It also goes well with Italian dishes that use eggplant and tomatoes, and grilled or roasted red meat. As it ages, it can also be paired with mushrooms and game.