What makes Nero d’Avola a rising star among Sicilian red wines?
Nowadays, several prominent Italian and New World winemakers use Nero d’Avola grapes to create exceptional wines of varietals.
Yet, this wasn’t always the instance.
Nero Avola was largely overshadowed by other highly acclaimed Italian wines for a long time.
A Quick Intro To Nero d’Avola
Nero d’Avola is a dense-skinned red grape variety that is native to Sicily.
This grape is a favorite in Sicily’s scorching Mediterranean climate and is one of the most extensively planted grapes in Sicily (covering nearly 18% of Sicilian vineyards.)
Nero d’Avola produces full-bodied, fruity wines that are similar to Syrah. The taste profile of the wine also draws comparisons to other the most popular red grapes such as Merlot and Pinot Noir.
Many of the eminent Sicilian DOC or IGT wineries utilize Nero d’Avola for making single varietal wines or blends with other indigenous grapes such as Nerello Mascalese (grown in the vicinity of Mount Etna), Frappato and Perricone.
Some noteworthy examples include Cerasuolo di Vittoria, Contea di Sclafani, and Sambuca di Sicilia.
A Brief History Of Nero d’Avola
Nero d’Avola has been cultivated in Italy since the 15th century. However, the exact origin of the grape remains uncertain.
It’s believed that the plant was initially established in Avola (Nero d’Avola, in Italian, is “black of Avola.”)
In 1696, botanist Francesco Cupani referred to the grape as Calabrese. This implies that the grape could have come from the Calabria region of Southwest Italy.
In the 20th century, Nero d’Avola was mainly utilized as a blending grape that could enhance the hue and flavor of lower-quality red wines. Its name was seldom listed on the label of the wine.
In the 1980s-90s, the most prestigious winemakers, such as Planeta, Cusumano, and Donnafugata, reshaped this trend.
They began using the grape to produce top-quality single-varietal wines and exceptional Cabernet Sauvignon, Syrah, and Merlot blends.
Let’s look at the wine regions in which Nero di Avola grows.
Nero d’Avola Wine Regions
Over the past 50 years, Nero d’Avola vines have been cultivated beyond Italy into the US and Australia.
Italy
Sicily has almost 98% of the country’s total Nero d’Avola vineyard acreage.
Some of the finest Nero d’Avola vineyards are in Syracuse, Avola, Eloro, Noto, and Pachino.
The Nero d’Avola variety of plantations is as well in:
Menfi Menfi, the Province of Agrigento in the western part of Sicily
Vittoria Vittoria: A vineyard in the Ragusa province renowned for its traditional mix of Frappato and Nero d’Avola.
Capo Milazzo: located within Northern Sicily and known for Mamertino (a mixture consisting of 70% Nero d’Avola, 70% Nocera, and 30 percent Nocera)
The Nero D’Avola wines were classed under the Terre Siciliane or Sicilia IGT.
However, according to the latest appellation rules, Nero di Avola wines produced after 2016 can only be sold under the DOC or DOCG label. They are now listed in the category of Sicilia DOC.
The USA
In the US, Nero d’Avola is dry-farmed in wine regions like Mendocino County in California. Some prominent vineyard sites in the area include Chiarito, Benson Ranch, and Fox Hill Vineyards.
Winemakers such as Campovida and Martha Stoumen have made high-quality vintages of Nero d’Avola vines sourced from these locations.
Australia
The Chalmers family first imported Nero d’Avola vines to Australia in 1998. The arid climate in the Australian wine regions serves as a natural second home to Nero d’Avola.
Winemakers such as Brad Hickey, Coriole, and Berg Herring have made great single expressions of Nero di Avola.
Let’s look into the winemaking process that makes sensual Nero davola wine.
Nero d’Avola Winemaking
The hardy Nero d’Avola grape can adapt to different soil types and microclimates.
The winemaker can test different viticulture and vinification techniques, creating unique and delicious wines.
Harvesting: Nero d’Avola vines are typically harvested in September. After destemming, the grape is crushed and soaked with the grapes’ skins for up to 21 days.
Fermentation: Occurs at a set temperature (25-28 degrees Celsius) in tanks made of concrete or steel. Racking could follow malolactic ferment to improve the drink’s flavor.
Aging: The wine can mature inside French oak barrels over 8-18 months. After bottling, it could sit for another few weeks in the cellar until it is ready to drink.
Flavor Profile, Food Pairings, And Serving Guide
The Nero d’Avola grape produces delicate but complex blends and single-varietal red wines.
The wine has a hefty body with dark, fruity aromas of blueberry, plum, black cherries, and dried fruits. It typically has a lot of tannins, a high acidity, and alcohol levels of around 13.5 percent to 14.5 percent ABV (alcohol per volume.)
The robust structure, high tannins, and the Nero di Avola wines’ acidity are great with meaty, rich dishes, including barbequed meats or oxtail soup stew of beef or steak grilled over charcoal.
On the vegetarian side, it is excellent with shitake mushrooms and black lentils.
Serve Nero D’Avola wine in a large red glass at ambient temperatures (16-20 degrees Celsius.)
Then, check out some of the best Nero d’Avola wineries to taste in 2023.
Best Nero d’Avola Wines To Buy In 2023
Here’s a list of excellently-crafted wines from Nero di Avola:
2014 Donnafugata ‘Mille e Una Notte’ Contessa Entellina
This great wine from Donnafugata comes from the vineyards of the Contessa Entellina appellation in Western Sicily.
It’s a full-bodied, robust wine with fresh acidity and blackberry, plum, and cherry aromas. The rich perfume contains tobacco, leather, licorice, and spice notes.
2013 Valle dell’Acate ‘Iri da Iri’
This 2013 vintage from Valle dell’Acate is a classic sicilian wine blend of Frappato and Nero d’Avola from the DOCG appellation of Cerasuolo di Vittoria.
The wine begins with a whiff of dark fruits, vanilla, and wood. The palate is brimming with the rich tannins and aromas of forest berries, tar, and oak.
2009 Duca di Salaparuta Duca Enrico Rosso Sicilia IGT
2009 Duca di Salaparuta Duca Enrico Rosso Sicilia IGT is credited as the first wine made exclusively from the Nero d’Avola grape variety.
The nose reveals the red fruits, spices, and leather aromas. Blackberry-like notes of tobacco, licorice, and dried herbs, with soft tannins, dominate the taste.
2010 Duca di Salaparuta Duca Enrico Rosso Sicilia IGT
The 2010 vintage from the prominent Sicilian winery gives off intense aromas of dark fruit (plum and prunes), leather, and cardamom spice.
The mouth is smooth and smooth with a creamy texture and flavors of licorice and blackberry.
Enjoy this excellent wine now, or let it mature until 2024.
Do Nero d’Avola Wines Age Well?
The aging potential of Nero d’Avola wines depends on the winemaking style.
Most Nero d’Avola wines are ideal to consume young (within several months of the bottling.)
But, premium wines gathered and vinified at low yields and then aged long in oak barrels can be stored for between 8 and 12 years.
In any event, Nero d’Avola wines are an excellent treat for wine lovers worldwide.
If you’re looking for investment-grade wines stored for years, many alternatives exist.