Nero d’Avola, the characteristic red grape variety of southern Siciliy, also known as Calabrese, suggesting origins in Calabria on the mainland. The 2010 Italian vine census cited 16,595 ha/40,990 acres of ‘Calabrese’, still the island’s most planted red wine grape. Producers on the island value the body, deep colour, and sweet-cherry fruit which Nero d’Avola can bring to a blend. varietal Nero d’Avola responds well to barrel maturation. Like Syrah, Nero d’Avola requires a good site, warmth, and low vine training to succeed. Avola itself is in the southern part of the province of Siracusa, and nearby Pachino, on the extreme south eastern tip of the island, is particularly reputed for the quality of its Nero d’Avola grapes. For more information, see sicily.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
