Nero d’Avola is a red wine produced in the whole territory of Sicily, from the vine of the same name.

Actual Nero d’Avola no longer exists in the Autonomous Denomination, but can be included in the labels of the wines that are produced with grapes of the homonymous vine [1]

Category wines produced in the category: DOC and DOCG wines produced with Nero d’Avola grapes to which reference should be made.

Its commercialization on an industrial scale dates back to the early sixties of the last century. It is considered a cutting wine, given its high alcohol content, which easily reaches 15 degrees. Despite this, some Sicilian companies decided to make a table wine with new winemaking techniques more responsive to the needs of the market that predicted a decrease in sugar content and an increase in acidity. Since then it is also cultivated outside Sicily and Italy, for example in California, in Australia and for some years also in Turkey.

The area most suited for the Nero d’Avola is the area to the south-east of Sicily included in the territories of Avola, Noto and Pachino, with the districts of Buonivini, Bufalefi, Maccari, Archi.

In this area in the last ten years there has been a boom of new companies, also coming from outside Sicily, which have invested in the planting of new vineyards, preferably bred with counter espalier or with the traditional tree, more expensive and less productive, but with qualitatively superior yields from the organoleptic point of view and the aging potential.

The Nero d’Avola is presented at the sight of a pleasant ruby red, more or less intense depending on the types of the vineyard, its position and aging, has a taste with hints of berry, cherry, plum, in the best areas presents spicy and balsamic notes.

It should be served at 15-18 ° C and goes well with red meats, roasts and aged cheeses.

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