Nero d’Avola

Nero d’Avola is a popular red grape variety native to Italy, specifically the region of Sicily. Its name translates to “Black of Avola,” Avola being a town in the southeastern part of Sicily. Historically, it was known as Calabrese, which means “from Calabria,” although it’s not actually from that region.

Nero d’Avola is Sicily’s most widely planted red wine grape and is considered one of Italy’s most important native varieties. The grape thrives in hotter climates, and its wines reflect that, often showcasing ripe, juicy red and black fruit flavours balanced by peppery spice and firm tannins.

Nero d’Avola produces full-bodied, robust wines that have a lot of character. When aged in oak, these wines can develop additional flavours of vanilla and espresso.

If you're interested in learning more, read our beginner's guide to Italian wine regions.

Nero d’Avola is a red grape variety indigenous to the Italian island of Sicily, and it is here that the majority of Nero d’Avola is grown. It originated around the town of Avola in the southeast of the island, which is reflected in its name, meaning “Black of Avola.”

This red variety is one of the most important in Sicily, where most Nero d’Avola wines are made. The grape is grown throughout the island, especially in Siracusa, Ragusa and Caltanissetta regions. The hot, dry climate of Sicily is ideal for Nero d’Avola grapes. Winemakers often use traditional bush training systems, allowing the vines to self-shade from the intense Mediterranean sun.

Besides Sicily, there are smaller plantings of Nero d’Avola in other Italian regions, such as Tuscany and Puglia.

Outside Italy, the grape has found a welcoming home in Australia, particularly in the regions of Riverland, Murray Darling and McLaren Vale, where the climate mimics Sicily’s hot, dry conditions. There have been successful plantings of Nero d’Avola in California, specifically in regions such as Mendocino County, where wine producers are experimenting with Mediterranean varieties.

Nero d’Avola is also grown in smaller quantities in other parts of the world, including South Africa and South America.

Nero d’Avola produces ruby red wines known for their robust full body, with plenty of tannins and moderate acidity. However, the grapes show different characteristics depending on the climate and soil in which they are grown. When grown in cooler climates, such as the higher elevations on Sicily’s eastern coast, the tannins are smoother, creating a lighter and more medium-bodied wine. In contrast, Nero d’Avola wines from warmer, lower-altitude vineyards are fuller-bodied and more robust.

If aged in oak barrels, dry Nero d’Avola wines can become intense and dark, developing complex additional aromas and flavours of dark fruits and cocoa. But this variety can also be enjoyed as a lighter “young” wine.

Historically, Sicily exported Nero d’Avola grapes to the Italian mainland to create red wine blends, adding body and colour to lighter, lesser varieties. The variety rarely appeared on the label. Today, it is a key variety in Sicily’s wine market, commonly blended with Shiraz to create full, fruity, aromatic red blends. Nero d’Avola is also now enjoyed as a single-varietal, as attitudes towards the variety’s unique characteristics shifted during the late 1990s.

Used in Italian rosé winemaking because of its deep colour, Nero d’Avola makes fresh and fruity rosato wines. These wines have light, juicy flavours of strawberry, honeydew melon and peach – perfect for enjoying on a hot summer’s day.

Rich, dark fruit flavours often dominate Nero d’Avola wines. This can include black cherry, blackberry and plum. Some Nero d’Avola wines may also showcase notes of red fruit, such as raspberry or red cherry.

This variety often carries a noticeable spiciness, with black pepper being a common descriptor. Earthy undertones may also be present, including hints of liquorice, cocoa or even a slight mineral edge.

When aged in oak, Nero d’Avola wines become richer, with deeper vanilla, espresso, cedar and chocolate flavours.

Robust and acidic with bold fruit flavours, Nero d’Avola is the perfect wine to pair with rich, meaty dishes. Think grilled steak, roast lamb or slow-cooked pork. Its high tannin levels and moderate acidity stand up to big flavours and cut through the fattiness and richness of red meat dishes.

Traditional Sicilian pasta dishes, particularly those with rich tomato sauces, aubergine or meat, pair well with Nero d’Avola. Try it with spaghetti alla Norma, a Sicilian pasta dish with tomatoes, fried aubergine, grated ricotta cheese and basil. The high acidity and robust flavours of Nero d’Avola also work well with some pizzas, especially those with meat toppings or grilled vegetables. Spicy dishes find an excellent match in Nero d’Avola’s full-bodied nature and ripe fruit flavours.

But if meat isn’t on the menu, you could pair a Nero d’Avola with a hearty vegetable-based dish – plump for grilled mushrooms, black lentil stew or puttanesca pasta.

When it comes to picking out a bottle of Nero d’Avola, understanding your personal taste preferences is key.

Sicily, the grape’s native region, is recognised for producing some of the best Nero d’Avola wines. Within Sicily, regions such as Siracusa, Noto, Ragusa and Caltanissetta are famous for their Nero d’Avola.

If a bold, complex red with a full body and notable tannic structure appeals to you, opt for a Nero d’Avola that’s spent some time maturing in oak. These versions offer a depth of flavour that experienced palates will appreciate.

But, if your preferences lean towards a Nero d’Avola that’s gentler on the palate, with well-rounded tannins and a fruity exuberance, then a younger, less oaked expression would be your go-to. These traits are common in wines from Sicily’s cooler eastern highlands.

Of course, Nero d’Avola isn’t exclusively Sicilian these days. Producers in warmer climes such as California and Australia are making their unique interpretations of this grape, offering a delightful twist on the traditional.

With its full body, robust tannins and bold fruit flavours, Nero d’Avola wine is best served at room temperature – between 16-20°C. You can better enjoy those juicy dark fruit notes and savoury hints at this temperature without muddling them.

When serving Nero d’Avola, opt for an oversized red wine glass. The larger bowl lets more air interact with the wine, helping to release its aromas.