Nero d'AvolaSicily's noble red: sun-soaked intensity meets Mediterranean charm

Nero d'Avola, meaning "Black of Avola," is Sicily's most celebrated indigenous red grape, named after the town of Avola on the island's southeastern coast. This ancient variety has been cultivated for centuries, thriving in Sicily's warm, sun-drenched climate where it produces wines of remarkable depth and character.

Once relegated to bulk wine production, Nero d'Avola experienced a quality revolution in the 1980s and 90s, with passionate winemakers showcasing its potential for crafting world-class wines. Today, it's planted throughout Sicily, from the volcanic slopes of Mount Etna to the coastal plains, each terroir adding unique characteristics to the final wine.

What makes Nero d'Avola special is its ability to balance power with elegance—offering the structure and concentration wine lovers crave while maintaining the bright, food-friendly acidity that defines great Mediterranean wines.

Nero d'Avola captivates with aromas of ripe black cherry, plum, and blackberry, often accompanied by hints of dried herbs, licorice, and a distinctive note of chocolate or dark spices. On the palate, expect full-bodied wines with velvety tannins, juicy dark fruit flavors, and a savory edge reminiscent of sun-dried tomatoes or black olives.

The wine's warm alcohol is balanced by refreshing acidity, making it incredibly versatile at the dinner table. It pairs beautifully with Sicily's robust cuisine: think pasta alla Norma, grilled lamb, caponata, aged cheeses like Pecorino Siciliano, and even Middle Eastern-spiced dishes. The grape's natural affinity for tomato-based sauces makes it a pizza night champion!