SHADES OF NERO D\'AVOLA

It is the Nero of Avola, a red grape known to be one of the best varieties in Sicily. It was once called Calabria (calabrese pizzuto, calabrese nero, sweet calabrese, calabrese d'Avola), a denomination attributed to many vines present not only in Sicily, but also in Tuscany, Calabria and in much of southern Italy, often creating misunderstandings On its origin. In fact it is a 100% autochthonous Sicilian vine. The name comes from colarrizi or colanlisi, where cola stands for grapes (Sicilian) and anlisi from Avola. Nero d'Avola spread mainly in Siracusa from 1868, consolidating in the following years the cultivation of this vine. The preferred forms of farming are the back or the sapling. It is found vinified in purity or in blend with other native Sicilian vines, generally frappato of Vittoria or Mascalian nerello. The Nero d'Avola looks at a pleasant ruby ​​red, more or less intense, with a taste of berry, cherry, plum, in the best areas it has balsamic notes and spices. It has good acidity, offering the possibility of a long aging if well conserved. Serve at 15-18 ° C and match with red meats, roasts and seasoned cheeses. The wines obtained enter the DOC: Eloro, Marsala, Cerasuolo di Vittoria, Sciacca, Santa Margherita di Belice, County of Sclafani, Delia Nivolelli, Sambuca di Sicilia, Contessa Entellina, Alcamo, Erice and Mamertino.