The vine
NERO D’AVOLA
The Nero d’Avola grape is cultivated—though in varying proportions—throughout Sicily. However, it is in our limestone-rich soils along the southeastern Sicilian coast that it has found, and continues to express, its most original and distinctive character.
The name “Nero d’Avola” has deep roots in the local dialect: Calaulisi. “Cala” comes from Calea, a Sicilian synonym for racina, meaning grape; “Aulisi” refers to Aula, the dialectal name for the town of Avola. Translated, it means “Grape of Avola” — Calea-Aulisi.
The proximity of the sea and the Hyblaean Mountains just behind allows the sea breeze to gently caress these lands, concentrating the sugars in the grapes and naturally giving this wine a high level of ripeness.
The characteristics of
NERO D’AVOLA
Wines made from this grape variety are naturally warm (high in alcohol) and intensely aromatic. The grapes offer a good sugar content and balanced acidity, resulting in wines with high alcohol levels, pleasant freshness, and fruity notes—particularly the aroma of morello cherry.
It is scientifically proven that the exceptionally high levels of polyphenols, flavonoids, and resveratrol—especially abundant in Nero d’Avola—have beneficial effects in protecting the coronary arteries, reducing the risk of certain types of cancer, and slowing down brain aging.
