The grape variety Nero d'Avola

Nero d’Avola, Sicily’s premier indigenous red grape, offers a compelling aromatic and flavour profile. On the nose, typical notes include ripe black cherry, plum, blackberry, and subtle hints of liquorice and violet, often complemented by nuances of Mediterranean herbs and sweet spices. On the palate, Nero d’Avola displays medium to full body with velvety tannins, refreshing acidity, and a lingering finish of dark fruit, chocolate, and occasionally, a touch of minerality.

The variety thrives predominantly in southern Sicily, particularly around the town of Avola and in the provinces of Syracuse, Noto, and Agrigento. These sun-drenched regions provide the ideal warm Mediterranean climate for Nero d’Avola’s optimal ripening.

Nero d’Avola is crafted in a range of styles—from youthful, unoaked reds, vibrant and fruit-focused, to more structured, oak-aged versions with enhanced complexity. Some producers also create elegant rosés and, on rare occasions, concentrated blends with international varieties.

As for food pairing, Nero d’Avola partners superbly with hearty Mediterranean dishes, grilled red meats, lamb, rich pasta with tomato-based sauces, and mature cheeses. Its bold character also complements aubergine parmigiana and spicy sausage, making it a versatile addition to any table.