Nero d'Avola
Nero d’Avola is a red wine grape that originates from Sicily, Italy. It is one of the most widespread grape varieties in the region and is known for producing powerful and characterful wines.
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Nero d'Avola:
Nero d'Avola is a red wine grape that originates from Sicily, Italy. It is one of the most widespread grape varieties in the region and is known for producing powerful and characterful wines.
Nero d'Avola, also known as "Calabrese," has a long history dating back centuries. The name means"the black of Avola," a town in Sicily traditionally associated with the cultivation of this grape. Due to its high adaptability and ability to thrive in warm climates, Nero d'Avola has become popular throughout Sicily and even beyond the island.
Characteristics
Color: Deep ruby red.
Aroma: Typical aroma includes red and black berries like cherry and plum, as well as spicy notes like licorice, black pepper and undertones of chocolate and tobacco.
Taste: The wines are often full-bodied with high tannin and acidity, giving good structure and aging potential. The taste is intense with dark fruits, spices and sometimes a slight earthy nuance.
Vinification of Nero d'Avola
The vinification of Nero d'Avola can vary depending on the producer and style, but generally some key principles are followed:
Harvest and Sorting
Grapes are typically harvested in late summer to early fall. It is important to pick the grapes at the right time to ensure optimal ripeness and balanced acidity.
After harvesting, the grapes are sorted to remove any damaged or unripe grapes.
Maceration and fermentation
The grapes are crushed and undergo maceration, where the skins, seeds and juice are fermented together. This process typically lasts from 7 to 14 days, depending on the desired extraction of color, tannin and flavor.
Fermentation is usually done at controlled temperatures between 20-30°C to preserve the freshness and intensity of the fruit.
Pressing and Malolactic Fermentation
After primary fermentation, the must is pressed to separate the skins and solids from the liquid wine.
The young wine often undergoes malolactic fermentation, where sharp malic acid is converted into softer lactic acid. This contributes to a rounder and more complex flavor profile.
Storage
Nero d'Avola can be aged in a variety of containers, including steel tanks, concrete vats or oak barrels. The choice of container depends on the desired style: steel tanks retain freshness and fruitiness, while oak barrels can add complex layers of vanilla, spice and smoke.
Aging time varies, but it's not unusual to find Nero d'Avola wines aged for 6-12 months or longer for premium versions.
Bottling and Maturation
After aging, the wine is bottled and can be further aged in the bottle, which helps integrate the flavors and develop the complexity of the wine.
Nero d'Avola is a robust grape that allows for the production of a variety of wine styles from fresh and fruity young wines to complex and aged versions. Its adaptability makes it a favorite with producers and consumers alike, and its great flavor profile and structured body make it ideal for a very wide range of foods, especially robust meats and mature cheeses.