100% Nero d'Avola

Aromas of mulberry, and black plum with a gentle touch of orange rind. Medium body, moderate-high acidity, supple tannins, and an extended finish. Pair with caprese salad, oxtail soup, or BBQ lamb chops.

Nero d'Avola (also known as Calabrese) is the most important and widely planted red wine grape variety in Sicily. Translated, Nero d'Avola means "Black of Avola", a reference to the grape's distinctive dark coloring, but its exact origins are the subject of debate. 

For most of the 20th Century, Nero d'Avola was used as a blending grape and the name very rarely appeared on wine labels. By the turn of the 21st Century, however, the grape's fortunes had changed considerably, and it is now common to find Nero d'Avola produced as a varietal wine as well. It is often compared to Syrah because it likes similar growing conditions (Sicily has a hot Mediterranean climate) and exhibits many similar characteristics.

Depending on production methods, Nero d'Avola can be made into dense and dark wine that is stored in oak barrels and suitable for aging, or young and fresh wines. Younger wines show plum and juicy, red-fruit flavors, while more complex examples offer chocolate and dark raspberry flavors.

Nero d'Avola typically has high tannins, medium acid, and a strong body. However, it can also be very smooth if grown at higher elevations where cooler temperatures restrict the alcohol levels. It thrives on the eastern part of Sicily and is being trialed in Australia and California. Because of its generous color, Nero d'Avola is sometimes produced as rosé wine.