Nero d’Avola

Nero d’Avola

Production area C.da Biviere and C.da Ponte, Chiaramonte Gulfi, Sicily, Italy.
Grape varieties Nero d’Avola in purity
Altitude 290 – 300 metres a.s.l.
Type of soil prevalence of Mediterranean red sands with limestone and clays.
Type of cultivation Low trained on wires system, spur pruned cordon
Climate Mediterranean with hot, dry, windy summers with a good diurnal temperature variation and mild winters
Plant density vines / ha 4,000
Rendering per hectare 8.000 Kg
Ripening and harvesting October, manual harvesting
Aging 9 months aging in the bottle
Refing 6 months aging in the bottle
Alcohol content 13,5%
Bottles: 3.000 bottles
Color: deep ruby
Nose: complex and elegant. Scents of cherry, blackberry, red currant, orange peel, aromatic herbs, black pepper.
Palate: Dry, medium acidity and balaced. Full bodied, long with a salty finish.
Temperature of service 16 – 18 °C

It pairs with appetizers, mature cheese, Ragusano DOP cheese, cold meats, red and white meats, pig. Nero D’Avola red grapes , also called “Calabrese”, are a very old Sicilian grape variety. It has always been grown on hillsides of the Hyblaean Mountains in the province of Ragusa. The second name attributed to it, that is to say “Calabrese”, is nothing but an Italianization of a word in Sicilian dialect, “Calaurisi”, which is composed of two words, “cala” (a Sicilian word to refer to grapes) and “aurisi” (a Sicilian word which stands for the Italian “Avolese” and it means “from Avola”).