The Prince of Sicilian vines: the Nero d’Avola widely express its firmness of character and the intensity of these lands. Greeks imported it during their stay in the Island; thanks to them, the cultivation method of “bassa ceppaia” was adopted. A lot of difference can be founded according to the production region: the ones coming from the West are strong and muscly, in the Center area there are more red fruits hints; in the Eastern region, they are finer with shoal fruit hints.

they are finer with shoal fruit hints. It is also traditionally called “Calabrese”, not for its presence in Calabria, but because the Sicilian dialectal term “calaurisi” was wrongly translated. This word was used to call the grape Nero d’Avola: “calaurisi” was born from the union between “calea”, grape, and “aulisi”, from Avola.

The genuine vinification makes it one of the best red Italian wine; it is a strong and outstanding wine, very soft and charming. Recently, many producers started to blend the Nero d’Avola with other international vines; so new marriages are created: Nero d’Avola-Syrah, Nero d'Avola - Cabernet Sauvignon, Nero d'Avola - Merlot, and the results are very elegant and amazing.

Photographic reference:
Italian Vitis Database