A wine’s finest ingredient is the honesty of the man who produces it.

From “La montagna di fuoco” by Salvo Foti

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Nero d’Avola

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.

Nero Sichilli

From ancient Nero d’Avola vines, grown in the Nature Reserve of Vendicari, right on the shores of the Ionian Sea.

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Bottiglia di Nero Sichilli

Nero d’Avola Il Cantante

Surprising balance between alcoholic power and fresh acidity.

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Bottle of Nero d’Avola

Milocca Barraco

A unique wine: Nero d’Avola late harvest.

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Bottle of Milocca

Nero d’Avola Il Cantante

Balanced yet powerful red wine, holding back the years with its fresh acidity.

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Bottiglia di Nero d’Avola