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Nero d'Avola
Freely translated, Nero d’Avola means “the black grape of Avola”, Avola being a town in the far south of Sicily in the province of Siracusa. Although it is assumed that the variety originally came from Greece, it is primarily associated with Sicily. Especially in Italy, Nero d’Avola wines are so highly prized that the grape variety is known there as “Principe Siciliano”, the “Sicilian Prince”.
Nero d’Avola wines: the growing region
As the variety, also known as Calabrese or Calabrese d’Avola, needs a lot of heat, it is often grown close to the ground. In Languedoc in the south of France and in various regions of Italy it was historically used to add colour to wines.
Nero d’Avola is the most planted variety on Sicily. This quality grape is increasingly being vinified as a varietal, producing intensely coloured wines with high alcohol which are ideally suited to ageing in wood. In Sicily this red grape is planted on a staggering 14,000 hectares. As well as this principal growing region, there are also small plantings of Nero d’Avola elsewhere, including in Switzerland.
What’s special about Nero d’Avola?
The Nero d’Avola grape is commonly used to produce rustic table wines – it usually contributes to the production of full-bodied blends with Cabernet Sauvignon and Merlot for example. However, there are also wines that are made 100% from the Nero d’Avola grape variety. These are also termed varietal wines.
Nero d’Avola can be easily recognized by its exceptionally dark colour. As well as this intensity of colour, Nero d’Avola wines are also notable for their mouth-filling, intense, velvety flavour. A firm acidity ensures that the wine is not perceived as too heavy.
The flavour intensity is due to the sun-ripened grapes that are especially rich in tannins. Thanks to its vibrant muscular temperament, the wine goes extremely well with full-flavoured, substantial dishes like pizza.
