The taste of Sicily
Nero d'Avola reigns supreme in Sicily as the most widely planted grape on the island. It was named after the town of Avola near Siracusa, and appeared in the writings of a botanist by 1696. At the time, however, he still called them “calavrisi”, in reference to their origin in Calabria. It undoubtedly likes the heat. In southern climates, it develops a seductive bouquet of plum and chocolate, good body and velvety tannins. At the same time, it has plenty of acidity, which gives it a great aging potential. Until 20 years ago, it was mainly incognito: it was used to give more colour to wines from Tuscany, Piedmont or the French Languedo. But since the 1990s, vintners have stood by it, and success has proven them right. Tip: these wines almost seem made for homemade lasagne and spaghetti Bolognese!