There were times when Nero d’Avola could be found in every grocer, in every petrol station and every supermarket. The bottles usually cost between four and five euros, but were actually always fifty percent reduced and consequently between two and three euros. This was almost inevitably noticed at the festivals to which you went back then. There they formed the red answer to the white Doppler. Anyone who was spoiled for choice and no beer often reached the Doppler and usually made no mistake. At some point, even the soaked cheap wine drinkers understood this and Nero d’Avola wandered back to Sicily from the action shelves. And he stayed there too. For the time being, it was over with the boom of the variety and the reputation was so in the bucket that it took two decades to bend it somewhat again.
The fact that this was possible was because a handful of winegrowers uncovered the long unknown sides of the grape variety and showed that Nero d’Avola could also be made wines that were elegant, profound and dynamically surprisingly precisely precisely told about their origin.
To do this, you only had to do everything differently than in the years before, especially the earnings in a reasonable framework, but do not bring ripening overripe grapes into the basement and avoiding the myriad of manipulation options and instead the more attributes in the grape varieties bring.This is easier said than done, but now more and more winemakers are succeeding.
Since Nero d’Avola has been found all over the island for centuries, there are countless biotypes in completely different terroirs with which you can work. They make an impressively diverse spectrum of wines, whereby you should try the versions around Ragusa and Noto and further in the west in the area of Agrigento.
As mentioned, Nero d’Avola is difficult to shear over a comb. In general, however, the wines made of it mostly have soft, velvety tannins and an amazingly lively but balanced acidity. Dark fruit, Mediterranean herbs, sweet spices and pepper often shape the aroma profile.