Nero d'Avola
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Nero d'Avola
[NAY-roh DAH-voh-lah] Important Italian red-grape variety grown in Sicily. Nero d' Avola has the ability to produce dark-red, rich, chewy wines with aging potential. However, it can be low in acidity and is often blended with other varieties to give the resulting wine more balance. It's also called Calabrese.
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Nero d'Avola
| Nero d'Avola | |
|---|---|
| Grape (Vitis) | |
 |
|
| Species | Vitis vinifera |
| Also called | Calabrese (more) |
| Origin |  Sicily |
| Notable regions | Sicily |
Nero d'Avola ("Black of Avola" in Italian) is "the most important red wine grape in Sicily"[1] and is one of Italy's most important indigenous varieties. It is named after Avola in the far south of Sicily and its wines are compared to New World Shirazes, with sweet tannins and plum or peppery flavours. It also contributes to Marsala blends.[2][3]
History
"The Black Grape of Avola" appears to have been selected by growers near Avola (a small town in south east Sicily) several hundred years ago. Initially, it was confined to the southern tip of the island but more recently has spread throughout the island.
Viticulture
The vine likes hot arid climates. The districts around Noto (above all Buonivini, Bufalefi and Maccari) and Pachino in the south of the province of Siracusa are reputed for the quality of their Nero d'Avola grapes.[3] The first American producer of Nero d'Avola is Chiarito Vineyards in Ukiah, California (Mendocino County.)
References
- ^ winecountry.it Sicily Grape Varieties
- ^ Robinson, Jancis Vines, Grapes & Wines Mitchell Beazley 1986 ISBN 1-85732-999-6
- ^ a b winepros.com.au. Oxford Companion to Wine. "Nero d'Avola". Archived from the original on August 9, 2008. http://web.archive.org/web/20080809132054/http://www.winepros.com.au/jsp/cda/reference/oxford_entry.jsp?entry_id=2196.
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