General Description: Nero d’Avola is Sicily’s most important and widely planted red grape variety, known for producing robust, full-bodied wines with a good balance of acidity and tannins. The grape’s name translates to “Black of Avola,” referencing the town of Avola in southeastern Sicily and the grape’s dark, almost black, colour. Nero d’Avola wines are characterized by their rich fruit flavours, often with notes of plum, black cherry, and spices, and can show a pleasant earthiness. While traditionally used to produce bold, powerful wines, modern winemaking techniques have also allowed for the production of more approachable, fruit-forward styles.
Primary Flavours:
- Black cherry
- Plum
- Blackberry
- Licorice
- Tobacco
Taste Profile:
- Sweet-Dry: Dry
- Body: Full body
- Tannins: Medium to high
- Acidity: Medium
- ABV range: Typically between 13.5% to 14.5%
Handling: Nero d’Avola is best served at room temperature, around 16°C to 18°C, to fully appreciate its rich flavours and aromatics. Decanting is beneficial for opening up the wine, especially more structured and tannic examples, allowing them to express their full range of flavours. Nero d’Avola wines, particularly those from higher quality producers or exceptional vintages, can age well, developing more complex notes over time.
Food Pairing Suggestions: The intensity and structure of Nero d’Avola make it an excellent match for hearty dishes, such as grilled red meats, game, and rich pasta dishes with tomato-based sauces. Its bold flavours can also complement spicy dishes, offering a robust counterpart to the heat. Cheese pairings include aged hard cheeses, which can stand up to the wine’s body and tannic structure.