Nero d'Avola

Nero d’Avola

The red variety is almost exclusively on the island of Sicily cultivated. With more than 14,000 hectares where she is the most common red grape. The "blacks from Avola" is named after the small town in the southeast of the island in the province of Siracusa. From there it spread grape from almost all over the island. Synonyms and some varieties are Calabrese d'Avola, Calabrese de Calabria, Calabrese di Noto, Dolce Calabrese, Calabrese, Nero, Pittatelo Calabrese, Calabrese Pizzuto, Calabriai Fekete, Raisin de Noir and Calabre Struguri de Calabria. The names used interchangeably part "Calabrese" has nothing to do with the Italian region of Calabria (where it is poorly represented), but is a Italianisation the Sicilian dialect name "Calaurisi" which roughly means "Avola grape from coming." The high-quality thin-skinned variety has rather small and intense violet-colored berries that ripen late. It provides soft and intensely colored wines, which are also excellent for a barrel expansion. It is as the main variety in DOCG wine Cerasuolo di Vittoria , As well as in the DOC wines Faro and Marsala included. It is often also used as a Vino da Tavolas blending partner. They experienced a renaissance in recent years and is now also increasingly expanded varietal wine. Well-known producers are Abazzia Santa Anastasia, Cusumano, Donnafugata , Duke of Salaparuta (Branded wine Corvo), Gulfi, Morgante, Planeta , And Spadafora Tasca d'Almerita (Branded wine Regaleali).