Native to southeastern Sicily, Nero d’Avola is the second most widely planted variety on the island. It can tolerate significant heat while retaining high natural acidity and has moderate tannins with primary flavors that range from red to black fruit. 

These characteristics make Nero d’Avola a variety that is highly responsive to both site characteristics and winemaker decisions. Like Syrah, Nero d’Avola can be a chameleon, making balanced wines with alcohol contents ranging from as low as 11% to over 14%. Many of our favorite examples are bright and elegant, with a core of sapid fruit and fragrant floral and mineral overtones.