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NERO D’AVOLA

The most popular grape variety in Sicily

Nero d’Avola

Also called Calabrese, Calabrese d'Avola.

An Italian black grape variety that gives its name to the mono-varietal wines it produces (Nero d'Avola DOC), coming from, as its name indicates, the town of Avola in southeastern Sicily. It is also used in the blending of many Italian appellations such as Marsala, Riesi and Eloro. It is the most cultivated grape variety on the island. It is particularly fond of poor, chalky soils exposed to the heat and produces exclusively red wines. A beautiful acidity allows its wines to age well, and an aromatic bouquet of red fruits and violets, gives Nero d'Avola wines strong character. They are sometimes compared to Syrah wines. The varietal wines sold as Nero d'Avola DOC are full-bodied, beautiful wines that are becoming more and more popular at home and abroad.

WHERE IS IT FOUND?
In France and all over the world

Vins du monde carignan

WORLDWIDE

 Italy (Sicily)

MAIN APPELLATIONS 
By type of wine: Reds

Vin doux

REDS

Nero d’Avola DOC, Cerasuolo di Vittoria DOCG, Sicilia Rosso IGT, Marsala, Riesi, Eloro

SHALL WE TASTE?
In the glass

Vin rouge et rose carignan
Powerful wines with a strong personality with a fruity (red and black fruits: blackberries, blackcurrant, raspberry) and floral (violets) bouquet. Roasted, dark chocolate and spicy notes. Deep dark ruby colour with purple reflections true to its name (Nero means black in Italian). Nice acidity despite the heat which prolongs the ageing process. Rich in alcohol and tannins, this varietal wine is particularly appealing to lovers of distinctive wines.

Ageing potential: 4 to 10 years.

FOOD AND WINE PAIRINGS
 Nero d’Avola with food

Vin rouge et rose carignan
Italian cuisine (Pizza, pasta or risotto with tomato sauce, white meats), Eggplant fried in parmigiana, grilled red meat

OUR NERO D’AVOLAS...

NERO D’AVOLA
More information

Confusion about its origins

Nero d'Avola refers to the Sicilian town of Avola near Syracuse where it is grown on the Pachino terroirs. It is also called Calabrese, from the ancient Greek kalavisi "good grape", but has nothing to do with the Italian region of Calabria.

It is mainly for its acidity that it is chosen for blending, often associated with Nerello Mascalese or Frappato, local grape varieties, but also Cabernet Sauvignon, Merlot and Syrah. It then gives rise to subtle wines in coordination with these other grapes.

Around the world however, it has triumphed as a monovarietal wine.

Amateurs appreciate it for its roundness and its sweetness reminiscent of red and black fruits.

It is as much famous for its fruity wines to be drunk young as it is for its ample, complex and deep wines meant for ageing. Wines for cellaring with great finesse. As it ages, it can open up to characteristic notes of prune, undergrowth, leather and even truffle.

Experts' opinions diverge, but some see a correlation between the grapes Nero d'Avola and Syrah: On the one hand for their similar tastes (spicy, peppery and violet notes) and the physical resemblance of the leaves of the varieties, but also because some experts attribute the origins of Syrah to Syracuse (the name of the variety is thus derived from that of the city) where the variety is actually grown on the island, providing another link between the grapes, even if it is considered tenuous.

Related seach terms : Nero d'Avola, Calabrese d'Avola, Calabrese Pizzutello, Calabrese Dolce, Calabrese Pizuto, Calabrese Cappuciu Nero, Calavrisi d'Avola



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