Nero d'Avola has had a remarkable career over the last 20 years, which can primarily be linked to the rapid rise of Sicily's wines. It is named after the town of Avola in the province of Siracus, where the variety probably comes from. It was first mentioned in 1696. In the 18th and 19th centuries it was still called Calavrisi, as it was assumed that its starting point was in Calabria. Today, however, the origin of this name is believed to be in Calausi, which means something like Caia Avola, which would bring us back to the town of Avola. Since the Nero d'Avola tolerates warmth or even heat very well, it is ideal for cultivation on the beautiful island of Sicily. However, it is susceptible to downy mildew and matures with good vigor after a medium-long ripening period. Today, Nero d’Avola can be found almost everywhere in Sicily, where it covers a good 20,000 hectares of vineyards. The full-bodied, powerful, but at the same time velvety and intensely fruity wines of Nero d'Avola have become the flagship of Sicilian viticulture today. The best qualities are also suitable for aging in small oak barrels, where it can definitely improve. Outside Sicily there are still a few hectares in Calabria and Australia.
This grape variety is also known by the name of:
Alba de Calabria, Calabrese dolce, Calabrese nero, Calabrese pizzutello, Calabrese cappucio nero, Calabrese d’Avola, Calabrese de Calabria, Calabria, Calabrese di Noto, Calabrese, Calabrese pittatello, Calabrese pizuto, Calabrese pizzutello con la fogl, Calabrese pizzuto, Calabreser weiß, Calabriai fekete, Calabrisi d'Avola, Fekete Calabriai, Kalabriai fekete, Raisin de Calabre noir, Strugeri di Calabria, Uva de Calabria
