Nero d’Avola, a name that resonates with the richness of Sicilian heritage, is one of the most renowned black grape varieties on the island, producing a wine celebrated far beyond its shores. Once used primarily as a blending grape, this varietal has evolved to shine on its own, offering a truly unique taste experience. Let’s dive into the fascinating story of Nero d’Avola, exploring its history, characteristics, and delightful pairings.
What is Nero d’Avola?
Nero d’Avola is a robust red wine made from the grape variety of the same name, predominantly cultivated in Sicily. Known for its rich, deep flavors, and vibrant color, Nero d’Avola wines can be found as single varietal expressions or blended with other Sicilian wines, such as the esteemed Cerasuolo di Vittoria DOCG. This wine combines Nero d’Avola with Frappato. Additionally, it is often blended with international grapes like Merlot, Cabernet Sauvignon, and Syrah to create unique and exciting profiles.
While Nero d’Avola is grown throughout Sicily, its heartland lies in the southeastern part, particularly around Siracusa, Avola, Noto, Eloro, and Pachino. These areas, with their dry and breezy climate, provide ideal conditions for the grape to thrive. The vineyards here are often trained using both the traditional bush vine method and modern trellising systems, allowing the grapes to reach optimal ripeness and express their full potential.
The Name Nero D’Avola: A Curious Story
The name “Nero d’Avola” is directly linked to the town of Avola in Siracusa, where the grape achieves remarkable quality. Historically, the grape was also referred to by the Sicilian term “Calaulisi” — derived from “calea” (grape) and “Aulisi” (Avola). Interestingly, there was a time when “Calaulisi” was mistakenly translated to “calabrese,” leading many to believe the grape was native to Calabria. This misconception was often left uncorrected by Sicilian merchants, as Calabrian wines were once more prestigious in the market. Thus, this wine was thought to be a Calabrian grape, enriching wines from beyond the Alps.
Nero d’Avola: History and Origins
Despite its ancient origins, the fame of this red wine is relatively recent. Historical evidence places the vine’s origins as far back as the Phoenician era, with further ties to Greek and Roman colonization.
The cultivation of Nero d’Avola in Sicily dates back several centuries. Historical records trace its presence to as early as the 16th century. Initially, the grapes were used as a blending component, valued for adding body and depth to other wines.
In the 19th century, this wine, then known as Calabrese, was highly sought after by the French, who blended it with their wines to enhance color and body. Its high alcohol content, often reaching 15%, made it a popular blending wine until the mid-20th century, when Sicilian winemakers began to recognize its potential as a standalone table wine.
By the 1960s, efforts to reduce sugar content and increase acidity through new vinification techniques allowed Nero d’Avola to reveal its true qualities. The grape’s cultivation spread across Sicily, and by the 1990s, it had become a flagship wine representing the island’s rich enological heritage, moving away from its past as a blending wine.
While Nero d’Avola is grown throughout Sicily, it thrives particularly in the southeastern province of Siracusa. Here, the dry climate, gentle breezes, and calcareous soils create the perfect environment for the grape to flourish. The communes of Avola, Noto, and Pachino are renowned for producing some of the finest expressions of this varietal, although regions like Agrigento and Caltanissetta are also favorable for its cultivation.
Characteristics of the Grape
Nero d’Avola grapes are notable for their medium to large clusters and dark blue, nearly black berries, from which the name “Nero” (meaning “black” in Italian) is derived. The grapes are naturally high in sugar content, which during fermentation transforms into a wine with a significant alcohol level. This characteristic makes Sicilian wines robust and full-bodied, a testament to the grape’s unique profile.
Characteristics of the Wine
Nero d’Avola is a wine of character—bold, yet elegant. Its appearance is marked by a brilliant ruby-red color that deepens with age, revealing violet and garnet hues. On the palate, it is intense and spicy, with a complex aroma profile that varies depending on the region of production.
This wine is highly aromatic, with prominent fruity notes of black cherry, blackberry, plum, and cherry, complemented by floral hints of violet. As the wine ages, it develops pleasant spicy notes. With a high alcohol content, these wines are warm and vigorous on the palate, supported by a well-rounded structure.
Food Pairings with Nero d’Avola
Nero d’Avola pairs beautifully with hearty traditional dishes. Its robust structure complements red meats, roasts, game, and sweet and sour rabbit, as well as aged cheeses. It enhances the flavors of pasta dishes with meat or vegetable sauces, and pairs well with mushrooms or battered vegetables.
Surprisingly, it can also be paired with fish, such as the Sicilian specialty “tonno ammuttunato,” a dish featuring tuna enriched with garlic and caciocavallo cheese. In this case, opting for a younger, fruitier, and less spicy version of Nero d’Avola is advisable, as older wines tend to have more pronounced spice notes.
For a true Sicilian gastronomic experience, pair this Sicilian wine with pasta ‘ncaciata, parmigiana di melanzane, or tonno ammuttunatu—a culinary journey through the heart of Sicily.
Serving Nero d’Avola in medium-sized glasses at around 18°C (64°F) ensures its aromas and flavors are fully appreciated.
