Nero d'Avola

Also known as: Calabrese (historical), Saccense

Nero d’Avola takes its name from the town of Avola in southeastern Sicily, where the grape produces its darkest, most concentrated wines. The variety was long considered a blending partner for weak mainland wines – a source of strength in the background. That has changed. The best Nero d’Avola today demonstrate that depth need not mean heaviness: dark cherries, carob, liquorice and a saline minerality that recalls the proximity to the sea.

In the Vittoria area, Occhipinti cultivates the grape as a single variety and blended with Frappato to produce Cerasuolo – finesse-driven rather than opulent. On the Aeolian Islands, Tenuta di Castellaro shows what volcanic soils can give to Nero d’Avola. Vino Lauria and Case Old work with old vines and natural methods.