A wine’s finest ingredient is the honesty of the man who produces it.
From “La montagna di fuoco” by Salvo Foti
The Nero d’Avola, often erroneously called Calabrese, can be considered the most typical and representative red grape varietal of Sicily, excluding the territory of Mt. Etna. It has been selected by the winemakers of Avola, south of Syracuse, several hundred years ago, and from there it spread in the nearby towns of Noto and Pachino and then all over Sicily. Up to a few decades ago, it was used virtually exclusively for the production of blended wines (Pachino) and exported in large quantities, often by ship (from the port of Marzamemi, the most eastern point in Sicily) to Northern Italy (Tuscany, Piedmont etc.) and abroad (France), where it was used to enhance the pale local red wines.
Nero d’Avola is a varietal that, if appropriately cultivated (low yields per vine) and vinified can give rise to great red wines. Wines with aging potential, in which the scents of red fruit, even after many years, are the most important component, together with typically “sweet” and not cutting tannins.