Nero d’avola

Nero d’avola (Nero d’avola) is the most important and the most widespread red grape variety in Sicily. The island produces a huge amount of wine, Nero d’avola has been for centuries.

The name of this variety received from Avola (accent on first A) that the South-Eastern coast of Sicily. In the Middle ages this city was an important trading and migration hub, and Nero d’avola (literally black from Avola) is often purchased to add to wine to mainland Italy, which lacked color and body.

Its exact origin is the subject of the dispute, despite the geographic reference in the title. The fact that his middle name is Calabrese (Calabrese), which gives rise to the Calabria region to claim their rights to it, because the name must mean “out of Calabria”. The problem with this version is that it can also be derived from Calaurusi – so once called people from Avola.

Throughout the greater part of the 20th century, the variety mostly used in mixture with other, and his name was rarely splashed on the wine labels. However, since the beginning of the 21st century, his star became brighter, and now monosortovoe Nero d’avola has become commonplace.

Nero d’avola in taste and color

It is often compared with a variety Shiraz (Syrah) due to the similar growing conditions and are generally largely similar profile.

Depending on the method of production of Nero d’avola can make a dense, densely colored wine suitable for long aging in oak. And it is possible to make a slight, friendly at a young age.

In young wines it is felt plum and juicy red fruit. In the more Mature samples – chocolate and sweet raspberry.

A typical wine from Nero d’avola has pronounced tannins, medium acidity and strong body.

But individual samples can have quite soft, if the grapes are from high-lying areas, where lower temperatures restrict the potential alcohol.

Its rich color makes it interesting for the production of rose and sparkling wine began to appear more often.

Nero d’avola thrives in the East of Sicily, but also experiments with it are conducted by the winemakers of Australia and California.

Nero d’avola food:

• Chicken salad with pomegranate, pine nuts and raisins (rosé under)
• Bun cha (Vietnamese dish)
• Steaks on the grill