The Long History of Nero di Avola

The origins of Nero di Avola are uncertain; the most credible hypothesis is that it was imported by the Greeks into the Syracuse area between the 8th and 7th centuries BC. The various synonyms by which it was known in ancient times have further confused its origins. The name 'Calabrese', by which it was typically known in the 19th century, would suggest that it came from the southern Italian region. The terms used to identify it included Calabrese Nero and Calabrese Dolce. However, there is no trace of its presence in Calabria and it has been established that the term Calabrese derived from an Italianisation of the Sicilian dialect form Calaulisi, which translates as 'grape' (Cala) from 'Avola' (Aulisi). This shows that this Syracuse centre was its stronghold and that from there it spread first to Noto and Pachino and then throughout Sicily.

For many centuries it was considered a blending wine because its full-bodied, warm structure and intense colour could reinforce light, colourless reds. Thus for decades Nero d'Avola wine was considered of little value and was sold in large quantities by sea to France, where it was called le vin médecine. It has recently come back to prominence and it is thanks to the enhancement of native vines that it has been able to change its identity: from a blend grape it has established itself as a great pure red wine, reaching excellent qualitative heights and carving out a place for itself among the best Italian reds. Among the most important and valuable labels are the "Mille e una Notte" of Donnafugata, the Harmonium of Firriato, some expressions of Planeta and Tasca d'Almerita and the Nero d'Avola Gulfi, a Sicilian juice of great elegance and structure.

The Different Expressions of the Island and their Pairings

Nero d'Avola is one of the most cultivated and best-known grape varieties in Sicily. It originated in the south-eastern part of the island and then spread like wildfire across the whole island. In the Syracuse area, which is the most suitable, it gives rise to Nero d'Avola DOC and is traditionally and mainly grown using the alberello training system, an ancient system that allows it to protect itself from the scorching Mediterranean sun. The area's climate is dry and ventilated by the pleasant breezes that blow in from the sea, allowing the grapes to ripen perfectly. It is a grape with a good yield that prefers poor, sandy soils, thus limiting its production and concentrating its taste and aromas. The high sugar content in the grape allows it to develop a good alcohol content. The rest of Sicily is home to Nero d'Avola IGT, a more modern and concentrated version, sometimes in a blend or alone, but still capable of conveying the warmth and beauty of the extraordinary Sicilian land.

The younger versions are matured in steel only to maintain all the distinctive features of the type. The result is a red wine with an intense ruby red colour, adorned with violet tones, which presents juicy, fruity aromas of plums and blackberries with small hints of spices and Mediterranean bush and a rich, fresh, fragrant flavour. With ageing in wood, in barrels or barriques, the colour becomes more consistent and darker, turning towards garnet and the aroma becomes broader and more intense, acquiring roasted notes of coffee and tobacco, and aromas of liquorice, menthol, carob and leather. The flavour becomes warmer and more robust, with softer, sweeter tannins and longer ageing potential. The more fragrant versions go well with local red and white meat dishes or traditional Sicilian cheeses and cold cuts, as well as structured fish dishes. The softer, full-bodied expressions go perfectly with braised meats, grilled red meats, mature cheeses and game.

On Callmewine you can find a wide selection of the best Nero d'Avola wines at the best price, complete with a descriptive card, pairing suggestions and information on serving at the table. Discover the most suitable bottle for your dinner and conquer your guests with the great wines proposed by Callmewine.