The sanguine Nero d’Avola is certainly the red wine symbol of Sicily. This black-berried grape variety, used to produce blending wine for local mixtures since the 1960s, is cultivated throughout the regional territory, although the most suitable area is found in the South-East of the Island, near Noto and Pachino. Thanks to the strong taste of its bunches, famous Sicilian labels like Alcamo, Mamertino, or Salaparuta have been built.
Endowed with great structure, Nero d’Avola easily reaches a high alcohol content. Its discovery and revival follow the adoption of winemaking techniques capable of reducing the sugar content – the main cause of alcohol level – and increasing acidity. Today, it boasts a very wide range, with average good quality and many peaks of excellence.
The success is credited to the many wineries born in recent decades, especially in the Ragusa area. Specialized realities in creating products finding outlets in international markets, enhancing the ruby red color and the richness of Nero d’Avola's aromas, capable of containing all the flavors of the land where it was born.
