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Nero d'Avola

Nero d'Avola

TERRITORY
The region where the Nero d'Avola has its origins corresponds with the current town of Avola, in the province of Syracuse, with traces of its existence since the fifteenth century. Almost the region in which it produces the Nero d'Avola has spread to nearby cities (Noto, Rosolini, Pachino, Ispica and Victoria) to affect areas of the province of Caltanissetta and Trapani (1968).


SENSORY PROPERTIES
Sensory properties of Nero d'avola wine:



  • Colour: cherry or ruby red

  • Perfume: typical, winy, fruity

  • Flavour: dry, slightly acid, rounded, warm and full-bodied.

  • Serving Temperature: ambient


FOOD PAIRING
Food pairing with Nero d'Avola wine
The Nero d’Avola wine pairs perfectly with:



  • Roasted and grilled red meat

  • Roasted and grilled white meat

  • Grilled tuna fish

  • Sweet and sour rabbit


D.O.C. WINES FROM THE NERO D’AVOLA
Here follows a list of D.O.C. wines made in Sicily from the Nero d’Avola vine variety



  • Eloro – minimum percentage of Nero d’Avola: 85% m (80% in districts around Pachino)

  • Riesi - minimum percentage of Nero d’Avola: 80% (min. 85% if the vine variety is explicitly mentioned)

  • Menfi - minimum percentage of Nero d’Avola: 70% (min. 85% % if the vine variety is explicitly mentioned)

  • Sciacca - minimum percentage of Nero d’Avola: 70% (min. 85% % if the vine variety is explicitly mentioned)

  • Cerasuolo di Vittoria - percentage of Nero d’Avola up to 60%

  • Monreale - minimum percentage of Nero d’Avola: 50% (min. 85% % if the vine variety is explicitly mentioned)

  • Sambuca di Sicilia - minimum percentage of Nero d’Avola: 50% (min. 85% % if the vine variety is mentioned)

  • Marsala - 0÷70%

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