Do you know Nero d’Avola, the black grape of Sicily?

For centuries, Nero d’Avola, or “black [grape] of Avola,” has been grown near the city of Avola on Sicily’s southeast coast. This relatively unknown wine goes by the same name as the grape and has many sought-after qualities, such as lots of fruit notes, smooth tannins, medium acidity, good body, and synergy with oak aging. If you have enjoyed a Nero d’Avola, you know it’s as big as a California Cabernet or Australian Shiraz. Some pros say it’s like Pinot Noir on steroids due to the mouthfeel’s silkiness and pronounced flavors.

Part of Italy, the island of Sicily is just 60 miles from Africa. It is hot and dry, allowing this wine to be produced in ripe, fruity expressions with rich dark coffee flavors and silky notes of chocolate-covered cherries, mint, and herbs. Vines in the Avola area are trained in a low bush-like fashion to compensate for the hot, windy conditions, and the grape’s thick skin is ideal for withstanding the lack of moisture in Sicily. Nero d’Avola is known locally as Calabrese, the most important and widely planted red wine grape in Sicily. 

Food

Avola is a coastal area of an island, and seafood is a big part of the local diet. Consequently, this red wine pairs with fish. The best pairings are with more fatty fish like tuna and salmon. Of course, pasta with a red sauce is a perfect match, as are lighter meat dishes. Cheddar, Fontina, Gruyere, sheep’s milk cheeses, and Muenster are good cheese pairings.   

The first Nero d’Avola I tried was an IGT (Indicazione Geografica Tipica) level wine. The wine I tried was a 2015 Nero d’Avolo from Tasca d’Almerita called Lamùri, or “of love,” and I loved it. I enjoyed its rustic fruitiness so much that I wanted to see what a higher-quality DOC level (Denominazione di Origine Controllata) would bring.  

Winemaker Notes

The Lamùri, 2015 Nero d’Avola, Tasca d’Almerita was made from a selection of Nero d’Avola grapes grown on high hills, fresh and full of primary aromas, without ever yielding to the temptations of excess ripening. It differs from the variety cultivated in warmer parts of Sicily. Barriques of different ages give soft and elegant tannins with wood notes that are never invasive. Fermentation in steel for two weeks and aging for one year in used barriques to obtain soft and elegant tannins. 

Critical Acclaim

“Made entirely from Nero d’Avola, this juicy red opens with ripe black-skinned berry and Mediterranean scrub aromas. Fine-grained tannins underscore its blackberry jam, sage, and vanilla flavors. Enjoy through 2020.” – Kerin O’Keefe, Wine Enthusiast