Nero d’Avola – King of the red grapes of Sicily

N e r o d A v o l a K i n g o f t h e r e d g r a p e s o f S i c i l y

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Origin and meaning

Nero d’Avola, often translated as „blacker from Avola“, is considered the best known and most frequently grown red grape variety of Sicily. The origins of the grape can be traced back to the region around Avola, a small town in the southeast of the island.

Nero d’Avola was already estimated in antiquity, and today it makes a significant proportion of Sicilian wine production.

The importance of Nero d’Avola is not only in its distribution, but also in its versatility. This grape is suitable for high -quality single layer wines and in cutting, which explains its popularity among winegrowers and consumers alike.

Characteristics and wine profile

Nero d’Avola produces wines with deep red color, which are often characterized by a rich variety of flavors.

Typical flavors include dark berries, cherries, plums and spices such as pepper and cinnamon. The grape gives the wines a juicy acidity, medium to soft tannins and a pleasant structure.

The style varies greatly:

Young wines are often fruit -enhanced and easily accessible, with a fresh acidity.

High quality, mature wines show complexity, depth and aromas of leather, tobacco and chocolate, amaretto cherries, caramel, some coconut and vanilla, with a hint of cream and sometimes white cream on the cherries.

Cultivation and terroir

The warm, dry climate of Sicily is ideal for growing Nero d’Avola.

The grape thrives particularly well in southern regions such as Cerasuolo di Vittoria, where it is married to FRAPPATO to harmonious red wines. Even in coastal areas, the vines benefit from the refreshing winds that promote the grape maturity.

Meaning in the wine industry

Nero d’Avola is the load-bearing pillar of many Sicilian Doc wines, including Sicilia Doc and Cerasuolo di Vittoria DOCG.

The grape is also increasingly used for ecological viticulture because it is resistant to dryness and diseases.

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