“Wine… Me More!” is a column curated by the Tenute Navarra Editorial Staff, designed to explore every aspect of wine. Insights, interviews, and gems about the wonderful product of the grape that enriches our lives with flavor and joy—always in moderation!
Today we present a brief overview of Nero d’Avola, one of the grape varieties that represents Sicily to the world.
The variety was imported to Sicily by the Greeks in the 15th century, primarily in the territory of Avola in the province of Syracuse.
The name derives from the “black-berried” fruit and the Syracusan city of Avola. The synonym “Calabrese,” by which the variety was known in the 19th century, comes from an Italian reading of the Sicilian dialect term “Calaravrisi,” which means “grape (cala) of Avola.”
Today, it is undoubtedly one of the most widely present varieties throughout the Sicilian territory, typically grown using the “espalier” system. In the past, it was mainly used as a blending wine for French wines due to its high alcohol content, which easily reaches 15%.
The climate and characteristics of the different Sicilian territories impart diverse flavor profiles with nuances that uniquely identify the production zones: in the West, we find greater concentration, angularity, and intensity; in the Center, a more pronounced perception of red fruits; in the East, greater refinement with an aftertaste of dried fruit. The provinces of Syracuse, Caltanissetta, Agrigento, and Trapani are where the variety is most widespread.
The ideal conditions for cultivating Nero d’Avola are: a mild climate even in winter, flat and hilly terrains, and mountains and hills that provide shelter from the Mistral and Tramontane winds.
Nero d’Avola is currently included within the D.O.C. Sicilia, an acronym for “Denominazione di Origine Controllata” (Controlled Designation of Origin). It is produced both as a varietal and blended with other grapes to create different wines, the oldest of which is certainly Cerasuolo di Vittoria D.O.C.G. (the region’s only DOCG), made from Nero d’Avola and Frappato grapes and produced on the southern coast of Sicily. The brand is approved by Ministerial Decree and certifies, in addition to the production area, the regulations for viticulture, training methods, maximum grape-to-wine yield, maximum production in hl/ha, vinification methods, consumption characteristics, and other essential information for obtaining the State seal.
The profile of Nero d’Avola is faithfully reflected in “Battichiè,” the D.O.C. Sicilia Riserva from Tenute Navarra. These territories lie in the “middle lands” of southeastern Sicily. Hills protect the vines, sheltering them from the winds. The vineyards feel the influence of the sea breeze coming from the coasts that can be glimpsed between the gentle promontories of the Estates.
Nero d’Avola, an expression of Sicilian history and territory at the heart of the Mediterranean, with a future that is still waiting to be “told.”
by Tenute Navarra Editorial Staff