Tracing its lineage back to at least the 16th century, Nero d’Avola was once a blending grape to boost color and body in mainland Italian wines. It remained Sicily’s rustic secret until the 1990s, when improved viticulture and a renewed pride in local varieties brought Nero d’Avola into the global spotlight. Today, it’s grown across Sicily’s diverse terroirs—from the coastal plains to the island’s arid interior—representing the resilience and flavors of the region. Its rise echoes Sicily’s emergence as a dynamic force on the world wine stage.
Nero d’Avola
Region: Europe
Nero d’Avola reigns as Sicily’s flagship red variety, gaining admirers for its versatility and sun-drenched intensity. Named for the town of Avola in the island’s southeast, the grape (“Black of Avola”) yields deep, garnet-hued wines ranging from easygoing and juicy to structured and cellar-worthy. Nero d’Avola’s style depends on growing site and winemaking, but it often delivers rich cherry fruit, notes of black pepper, and a warm, earthy undertone that speaks of its Mediterranean roots. It’s the core grape in Sicilian DOCs like Cerasuolo di Vittoria and often bottled on its own.
Tasting Notes
Taste Profile
- Very Dry
- Full Body
- Moderate Tannins
- High Acidity
- Approximately 13%
The History of Nero d’Avola
FAQs About Nero d’Avola
What meals go best with Nero d’Avola?
Pair it with grilled lamb, eggplant Parmesan, spicy sausages, or Sicilian pizza—its bold fruit stands up to hearty Mediterranean flavors.
Can Nero d’Avola age well?
Quality Nero d’Avola—especially from top producers and older vines—can improve with 5–10 years in the cellar, developing more nuanced earthy and spicy characters.
Is Nero d’Avola always a full-bodied wine?
Not necessarily; coastal and higher-altitude vineyards often yield fresher, lighter styles, but most examples are robust and richly textured.
How does Nero d’Avola compare to Syrah or Malbec?
All three produce bold reds, but Nero d’Avola usually shows brighter acidity, more herbal earthiness, and characteristic Sicilian spice.
Is Nero d’Avola grown outside Sicily?
While it’s almost entirely Sicilian, small plantings can be found in Australia and California, where it’s valued for heat resistance and rich color.