Nero d’Avola, also known by the synonym Calabrese, is Sicily’s main red grape variety. Its presence on the island has been documented since at least the late 17th century, whilst the name ‘Calabrese’ does not necessarily indicate a Calabrian origin, but rather refers to the ancient renown of wines from that region. The bunch is medium to large, generally cylindrical, sometimes winged and of balanced compactness; the berry, oval or slightly elongated in shape, has a pruinose, firm skin of an intense black colour, with juicy flesh and colourless juice. The leaf is medium to large, orbicular, entire or three-lobed, sometimes divided into five lobes, with a narrow petiole sinus.
The variety is mainly cultivated in central-southern and eastern Sicily, from the provinces of Agrigento, Caltanissetta and Palermo as far as Ragusa, Syracuse and Catania, with particularly distinctive expressions found in the island’s hilly and coastal areas. The wine has an intense ruby-red colour, often with violet hues when young, and aromas of cherry, plum, blackberry and wild berries, accompanied by spicy, balsamic and Mediterranean scrub notes. On the palate, it is warm, structured and harmonious, underpinned by good freshness and ripe tannins. The more ambitious versions develop complex nuances and good ageing potential as they mature. It is also one of the key varieties in Cerasuolo di Vittoria, alongside Frappato.
