Nero d’Avola

Nero d’Avola is Sicily’s most iconic red grape variety. It is celebrated for its bold flavours, robust structure, and adaptability. Known locally as “Calabrese,” it has earned its reputation as the backbone of Sicily’s thriving wine industry, producing wines that range from fresh and fruity to deep, complex, and age-worthy.

Nero d’Avola’s name translates to “Black of Avola,” referencing the town of Avola in southern Sicily, where the grape is believed to have originated. Its exact historical roots are unclear, but it has been cultivated on the island for centuries. Once primarily used as a blending grape for adding colour and body to wines, modern winemaking techniques have elevated Nero d’Avola into a standalone star. It is now a symbol of Sicilian viticulture, renowned for expressing the island’s sun-drenched terroir.

While Nero d’Avola is predominantly associated with Sicily, it has also found a home in other regions. The grape is growing in popularity in the warmer regions of Australia, particularly South Australia and Victoria, where it thrives in Mediterranean climates. It is found in the United States, producing bold, fruit-forward styles in California. It is also emerging in Argentina and Chile, with experimental plantings in Spain, Greece, and South Africa.

Modern winemaking has embraced traditional and innovative techniques to showcase Nero d’Avola’s versatility. Stainless steel fermentation emphasizes its fresh fruit character, while oak ageing adds depth, complexity, and structure. Some producers are exploring organic and biodynamic practices to highlight the grape’s natural affinity for Sicily’s unique terroir.

Aromas

Nero d’Avola’s aromatic profile is bold and complex, with dark fruits like blackberry and cherry. Sicilian expressions have spicy notes of black pepper, anise, and clove and earthy undertones of leather, dried herbs, and volcanic minerals.

Flavours

Nero d’Avola is known for its rich and approachable profile with primary flavours of black cherry, plum, and raspberry and secondary notes of liquorice, cocoa, and black pepper. Tertiary flavours of tobacco, leather, and dried fig are found in aged wines.

Tannins and Body

Medium to high tannins give this wine a firm but smooth structure. It is medium to full-bodied, with a luscious and velvety mouthfeel.

Cool v Warm climates

Nero d’Avola is highly adaptable, and its expression changes significantly depending on the climate:

Cool-climate wines have brighter red fruits like cranberry and red cherry, with floral and herbal nuances. Higher acidity results in fresher and more elegant wines. Firmer and more pronounced tannins give a leaner structure. The wines are elegant and mineral-driven, with moderate alcohol. These wines are found in higher-altitude vineyards in Sicily or cooler coastal sites.

Warm-climate wines have ripe black fruits like blackberry, plum, and dark cherry, with hints of chocolate and spice. Balanced acidity creates a softer and more approachable profile. Softer, rounder tannins add to the wine’s plush texture. These wines are full-bodied and bold, with rich, concentrated flavours and higher alcohol. They are found in southern parts of Sicily and warm-climate New World regions.

Listed below are the wineries that produce Nero d’Avola.

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