Nero d'Avola is "the most important red wine grape in Sicily" and is one of Italy's most important indigenous varieties. It is named after Avola in the far south of Sicily and its wines are compared to New World Shirazes, with sweet tannins and plum or peppery flavours. It also contributes to Marsala blends.

History

"The Black Grape of Avola" appears to have been selected by growers near Avola (a small town in south east Sicily) several hundred years ago. Initially, it was confined to the southern tip of the island but more recently has spread throughout the island; however, its best samples are still produced in this part of Sicily due to excellent climate and soils.

Distribution and wines

Italy

Whatever the relationship, Nero d'Avola is treated like Syrah, making mostly big, red wines with aging potential. It also gets made into a lighter style for younger drinking which might be compared to some of the New World Shiraz rosés. In the past, it was exported to quietly "beef up" wines from more northern climes but is now enjoying success as a proudly Sicilian variety.

Vine and viticulture

The vine likes hot arid climates.

Synonyms

Calabrese D'Avola, Calabrese De Calabria, Calabrese Di Noto, Calabrese Dolce, Calabrese Pittatello, Calabrese Pizzuto, Calabriai Fekete, Nero D'Avola, Raisin De Calabre Noir and Struguri De Calabria

References

External links

• Gangi, Roberta Nero d'Avola Reviews some wines made from the grape.
• //www.ic1.it