Nero d'Avola (Neh-roh DAH-voh-lah) is the most widespread grape variety in Sicily. Avola is a tiny little village in Southern-East Sicily where Nero d’Avola is the signature grape but the grape is grown all over the island with a main presence in the provinces of Agrigento, Caltanissetta and Siracusa. It gives excellent results in monovarietal wines, but it is also used in blends with other international red grapes, such as Cabernet Sauvignon, Merlot and Syrah, or native Sicilian grapes, such as Frappato, Perricone, Nerello Cappuccio and Nerello Mascalese to create full bodied sumptuous reds.
Primary Flavors
Black cherry
Plum
Blueberry
Violet
Cocoa
Liquorice
Grape Profile
TANNIN: Well Balanced, Neither Overpowering nor Lacking
ACIDITY: Well Balanced in Acidity
BODY: Rich, Smooth, and Layered
SUGAR: Completely Dry, No Residual Sugar
LEVEL OF ALCOHOL: Very Strong (14-16%)
Handling
Serve 15-18°C
Decant 1 hours
Glass Type Large Balloon Glass
Period open1-2 days
Cellar Between 5 and 10 Years
Our Top selection
Rose
Indulge in Serra Ferdinandea's 2022 Rosé. This Sicilian delight boasts light pearl colors and bright pink tones. Relish white peach and rose tea aromas, rounded off by a balanced finish.
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Nero d'Avola, IGT Terre Siciliane
A medium-bodied red wine featuring luscious cherry and raspberry notes. Mineral acidity and subtle tannins complete the fruity finish.
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Rosé
Experience the 2021 Rosé from Planeta, a Sicilian treasure. Crafted from 100% Nero d'Avola grapes, this rosé combines youthful freshness with traditional craftsmanship.
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Nero d'Avola Regions
Food Parings
: Arancini (stuffed rice balls):
The most traditional Sicilian delicacy generally stuffed with meat sauce, peas and caciocavallo cheese, or diced ham and mozzarella; the Catanese version with ragù is perfect with a fresh Cerasuolo di
Main course: Pasta alla Norma
A Catanese specialty made with fried aubergines, salty ricotta cheese and tomatoes that pays homage to Vincenzo Bellini's "Norma" opera! Have it with a bottle of Alcamo Novello DOC.
Second course: Rabbit alla cacciatora
‘Caccia’ is Italian for hunting, which refers to the centerpiece of this dish: the rabbit. This recipe resembles a stew, as the meat (chicken is a lovely alternative to rabbit) is slowly cooked in a t
he strong structure, smooth texture and harmonic elegance of Nero d'Avola are well suited to the tasty and succulent recipes of the Sicilian gastronomic tradition. Excellent with aged cheeses, this wine has the capacity to enhance the taste of many types of pasta, especially dishes with red meat, game or rich in vegetable based sauces. Young reds represent great matches with more delicate flavours - for the meat lovers, try it with a roast or a barbeque dish. As for pairings with fish & seafood, get yourself a bottle of lovely Nero D’Avola rosé.
FAQS
What kind of wine is Nero d’Avola?
Nero d’Avola wines are a great expression of the sunny island of Sicily. They are red (or pink in their “rosato” version), they are full-bodied and warm, with a harmonious balance of tannins and acidity and a remarkable fruity intensity.
What does Nero d’Avola taste like?
The younger wines show a fruity, fresher aromatic profile and inviting bouquet that becomes more spicy and variegated when ageing in wood. Generally, it has medium acidity and high tannins. Delicate notes of cocoa, licorice, plum, cherry, carob and balsamic herbs can also be perceived.
Is Nero d’Avola dry or sweet?
Nero d’Avola is famous for producing excellent dry wines, but passito (sweet) versions are also produced from this grape, with excellent results. These sweet wines are the perfect companions to chocolate desserts.
Where is Nero d’Avola produced?
It is cultivated all over Sicily, with distinctive features depending on the production area. In western Sicily, these wines show a greater character; in the centre of the island they offer a stronger perception of red fruits, while in eastern Sicily they tend to be more refined.
What should I eat with Nero d’Avola?
Nero d'Avola goes well with rich dishes: from grilled meats and aged cheeses to tomato-based pasta recipes. Aged bottles develop a particularly refined and elegant tannic texture and become a magnificent pairing to elaborate game or wild mushroom dishes.
Want to know it all?
Nero d’Avola Primary Flavours
Vinified in purity, Nero d'Avola produces rich and juicy wines with good body, robust tannins, balanced acidity, high alcohol content, floral aromas of violets, and a remarkable intensity of black fruit, along with notes of cocoa, licorice and spices, as well as balsamic ones, in the aged wines. Its primary flavours are
Black Cherry
Plum
Blueberry
Violet
Cocoa
Liquorice
Handling of Nero d’Avola
Serving temperature:
15-18°C
Glass type:
Large balloon glass
uggested time in Decanter:
30 minutes
Lasting period once open:
1-2 days
Storing time in the cellar:
5-10 years
Wines made from Nero d’Avola
Nero d’Avola DOC:
This grape type is often blended with other varieties to create wonderful wines; however, Nero d’Avola itself gives excellent results in monovarietal wines, both with maturation in steel and wood. Most of these wines are now labelled DOC Sicilia. In the past they used to be labelled as Nero d'Avola IGT Terre Siciliane (not allowed since 2020).
Cerasuolo di Vittoria DOCG:
it is the only DOCG wine in Sicily, made from a blend of Nero d’Avola and Frappato. It has a fruity fragrance with a dry, full and harmonious flavour.
Marsala DOC:
The traditional fortified Sicilian wine per excellence. The Rubino version is made from a blend of Nero d’Avola, Perricone, Nerello Mascalese and other white grape varieties. It is then fortified with wine spirits and aged in oak barrels.
Contessa Entellina DOC:
Authentic Sicilian wine produced in the province of Palermo. It is named after the ancient city of Entella. Its aroma is fine, intense and vinous while its taste is dry and velvety.
Alcamo DOC (red):
Nero d'Avola enters in this wine blend for a minimum of 60%. Alcamo DOC wine is ruby red with a spicy and fruity aroma, while it’s dry, harmonious, full-bodied on the palate.
History of Nero d’Avola
Probably brought to Italy by the Greeks around the 7th century BC, Nero d'Avola found its ideal climatic conditions in Sicily, in the area between Pachino, Noto and Avola.
For centuries wines made from this grape were used as "cutting wines", sent to the North of Italy or abroad to enrich and give body to other wines with lower alcohol content. At that time Sicily had a reputation for growing cheaper and mass-produced wines, with wineries that valued the quantity produced above all else. More recently, thanks to the commitment and dedication of skilled winemakers, Nero d'Avola has become one of the most renowned products of southern Italy and is appreciated for its quality.
Consumer info
Price averages:
£ 8-15Best pairing with pasta:
pasta with tomato-based or meaty saucesBest pairing with risotto & rice:
porcini risottoBest pairing with meat:
poultry & gameBest pairing with fish:
tunaBest pairing with cheese:
medium aged cheeses like fresh pecorinoTop 3 cuisines that pair well:
Italian, American, Mexican