Nero d’Avola, Sicily’s most widely planted red grape varietal, has been at the center of Italian winemaking for a few years now. But this wasn’t always the case. For most of the twentieth century, this indigenous red grape varietal lurked in the shadows; in fact, Nero d’Avola was regarded as a blending grape only suited for bulk wine.
It was only with the new millennium that Nero d’Avola-based wines started gaining significant traction. Thanks to the farsightedness of a handful of Sicilian winemakers, including WineBee.com’s own Fazio Winery, Nero d’Avola has seen an impressive resurgence. Nowadays Nero d’Avola is almost never blended with other varietals and thanks to low yields and best practices in the vineyard, quality has increased significantly.
Furthermore, due to Sicily’s peculiar hot Mediterranean climate – warm and sunny with very mild winters and scarce rainfall – Nero d’Avola for the most part is grown without using pesticides. Healthy grapes make for delicious wines, unadulterated expression of the spirit of the place, also known as terroir.
Nero d’Avola, which is often compared to Syrah, gives intensely colored wines – ruby red to purple – juicy and smooth with balanced acidity, redolent of plum, red fruit and if aged in oak, baking spices and chocolate.
On WineBee.com we are proud to sell several Nero d’Avola wines, listed below. Personally, I have only one suggestion: try them all and see which one you like the most. I can assure you Nero d’Avola will become one of your go to Italian red wines.