Nero d'Avola: red of Sicily

Grapes also known as Calabrese grapes, There is a controversy surrounding the origin of grapes. Some say it was born in Calabria. Some say that the name Calabrese does not have this connection, having in fact derived from the term Calavrisi or Calaurisi, used to identify the inhabitants of Avola. There are those who say, moreover, that comes from Mesopotamia.

In fact, it is the most widely grown red grape variety in Sicily. The name Nero d'Avola refers to the black grapes of the city of Avola, on the south-east coast of the island, and that Nero d'Avola is considered a native vine in Italy. Only this already makes it an interesting grape.

Another fact, a little discriminating, is that this grape has increasingly been seen as a variety for cuts in wine. The most common partners of Nero d'Avola are Cabernet Sauvignon, Frappato, Merlot and Syrah.

Nero d'Avola is an intensely aromatic wine. When young, the wine produced with Nero d'Avola brings aromas of plum, red fruit, pepper and cloves. With time, in the oak, Nero d'Avola also acquires aromas of chocolate and accented raspberry. With an intense color, sharp acidity, high alcohol content and many tannins, this is a wine that ages well.

An advice, a curiosity:

The wines produced on the basis of Nero d'Avola have some similarities with those produced with Syrah. So, if you appreciate one, you could also appreciate the other.

Good rosés are produced with Nero d'Avola, it is worth taking a look.