Nero d'Avola, the most popular choice for Sicilian wines. 
The Vine Nero d'Avola or Calabrese Calabrese also known as d'Avola is the most popular red grape wine production in Sicily, especially those produced in Noto and Pachino.
The wines produced from grapes of the Nero d'Avola are exported all over the world. They have a good acidity that gives them the possibility of long aging, if well kept and if they come from some areas, especially those before, even better if made from grapes grown in the traditional system known to "tree" taken in Sicily by the Greeks between the VIII and VII century BC In spite of its name, suggests that the origin of Calabria, the "Calabrese" is found almost exclusively in Sicily, as derived from the ancient House of Calabrese's original area of \u200b\u200bModica - Avola.
wines are typically a strong character, sometimes a bit 'edgy sometimes very elegant. The nose have different scents: a few spices and violets, red berries of other more or less mature, and some characteristic fragrance ethereal due all'alcolicità .
Because of its adaptability is also cultivated in areas that are not properly suited. The Nero d'Avola is on the market either alone or together with other grapes. The oldest of these blends is the
Cerasuolo di Vittoria DOCG (alcoholic strength 13%) made from Nero d'Avola and Frappato, which is produced on the southern coast of Sicily between Ragusa and Gela. In our day, is sometimes used for cutting wines like
Merlot, Cabernet Sauvignon
the and especially with the
Syrah, matching that is giving excellent results.
Wine Nero d'Avola is, without doubt, the table wine in Sicily's best known and appreciated worldwide by experts is in fact called "The Prince of Sicilian wines." Its commercialization on an industrial scale, however, dates back to early sixties of last century. Until then, it was considered a blending wine because of its high alcohol content that can easily reach 15 degrees. Only at the beginning of the decade 1960, some wineries decided to make a Sicilian table wine with new wine-making techniques are more responsive to market demands which included a decrease in sugar content and an increase in acidity. Since then, the high quality of product has emerged, first in Italy and then throughout the world, and today after the first trials is also grown increasingly out of Sicily and Italy, for example in California and Australia . The producers who bottle Sicilian Nero d'Avola in its various types, about five hundred. The area most suited for the Nero d'Avola, not surprisingly, is the lowest part of the territory of Noto, bordering the town of Avola, from which the vineyard takes its name, the streets that give the best product are: Buonivini, Bufalefi, Maccari and strings, and for the particular soil and the constant sea breeze that blows in summer and contributes greatly to the quality of the grapes. In this area over the last ten years there has been a boom of new companies coming from outside Sicily, who have invested in the installation of new vineyards, preferably high in the counter even though some, few in truth (the purists!) Have preferred traditional tree, the more expensive and less productive, but made with superior quality and taste in terms of aging potential.
