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History and features of Nero d'Avola

The origin of life in Sicily presumably dates back to the twelfth century a.c. and it was probably imported (as has happened to other varieties) by the Phoenicians; but the discovery of some wild plants found on slopes of Etna attributes its presence from the Tertiary Age. The Nero d’Avola is the native expression of this grape variety in the land of Sicily. About this, there are various theories on the origin of the name: some say it comes from the greek calauris, others resulting from dialectal forms like drops ausisi (grapes of the town of Avola), but the most original takes us to the word “cala-bres “probably referring to traders who in the Middle Ages were exporting to the continent, finding greater ease in selling. In fact the wines of Calabria in those days were much appreciated as this region was well known for its products. The area where the Nero d’Avola is rooted is located in the town of Avola in the Syracuse area, where there is evidence of its presence dating back to the fifteenth century. The settlement of this variety in these lands has been possible thanks to the presence of Monti Iblei them doing shield the provinces of Ragusa, Siracusa, Catania, protect the valleys below from the winds of Mistral and Tramontana, thus making the exceptionally mild winter weather .

The production and large-scale deployment of Nero d’Avola dates back to the sixties of last century, when some Sicilian wine companies became aware of his great strength and potential, and decided to change the type of breeding to allow for the production of table wine; They drooped then the sugar level thus favoring a higher acidity. Earlier this wine was used to cut lighter wines; this happened because of its high alcohol content easily reached and still reaches 15 percent alcohol. Since then, its cultivation has spread also spread to other countries outside Italy as California and Australia, becoming known around the world.

The Nero d’Avola we find the protagonist of important DOC and DOCG wines; It is used in an excellent manner in accordance with the Syrah, Cabernet Sauvignon and Merlot; based on it’s production we can identify some key features: in the west of Sicily is more angular and aggressive, the center will get more fragrant wines with clear red fruit notes, while in the east is more refined and elegant, with a strong undercurrent of dried fruit. It’s cultivation takes trellis or tree, the vineyard area exceeds 12 thousand hectares resulting in the most widespread grape variety in the region; today it obtained a clear statement in the international arena as a red grape vine by excellent quality and of great quality. The plant has a woody part formed by a well-bodied branch, reddish, from which the shoots are visible already at the end of March; the bunch is of medium size, cylindrical and can arrive at an average weight of 350g. The leaves are lobed, serrated light green while the base is open and has a stalk-green to reddish tint stalks equal and regular; the berries are oblong deep black color with thin skin but tough and waxy, the pulp is soft, juicy, sweet and slightly tannic. The vinification of this wine brings out the qualities making it a wine with strong personality, well structured, with powerful character, intense, harmonious, apt for aging in wood barrels.

Nero d’Avola, drunk at a young age is characterized by an intense ruby ​​red color, vibrant, violet reflections and garnet; after aging its aroma changes and becomes complex, so we find it rich in tertiary aromas with hints of violets, spices (licorice, cloves and vanilla), plum, cherry, blackberry, currant, raspberry, chocolate and tobacco stand also austere but gentle tannins. These are some visual and olfactory characteristics defining the qualities of this product and in front of the “Prince of Sicilian wines”, I bow.

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