Nero d’Avola

The red grape of Sicily

Nero d’Avola takes its name from Avola, in the province of Syracuse, in south-eastern Sicily. For centuries it was also called Calabrese: not after Calabria, but from the dialect word “calavrisi”, meaning “grape from Avola”. It is the most widely planted red grape on the island.

It gives deeply coloured wines, with aromas of cherry, plum and berries, a full body and good freshness.

Nero d’Avola in Cerasuolo di Vittoria

Together with Frappato, Nero d’Avola makes Cerasuolo di Vittoria, Sicily’s only DOCG: it is the larger part, 50 to 70%, and brings colour and structure. Frappato adds perfume and lift.

My Nero d’Avola

Nero d’Avola Vittoria DOC is pure Nero d’Avola from my vineyards on the sand. I farm organically, ferment without selected yeasts and don’t filter. It is fermented in stainless steel, with 8 to 15 days on the skins, to keep the fruit at the centre.

The best lots ferment separately, in smaller tanks, with some whole bunches at the bottom. During pump-overs we remove as many seeds as we can, for finer tannins, and at racking we keep only the free-run wine, the wine that flows on its own and with a gentle pressing.

In the glass it is deep ruby with violet glints; on the nose blackberry, plum, cherry and redcurrant; on the palate full, firm and well balanced by its acidity.

How to serve it

Between 16 and 18 °C. It goes with red meat and caciocavallo DOP, and also with a shellfish ragù.