Sicily's noble red
Nero d'Avola
Sicily's most important indigenous red — generous, sun-soaked, and full of dark fruit, with a savoury Mediterranean soul.
The Grape
Nero d'Avola is the signature red grape of Sicily, named after the town of Avola in the island's south-east. Thriving in heat and drought, it produces deeply coloured, full-bodied wines balancing ripe black cherry and plum with fresh acidity and a warm, herb-tinged finish.
History & Origins
Long used as a blending workhorse shipped north to bolster mainland wines, Nero d'Avola found its own identity in the late 20th century as Sicilian producers focused on quality, lower yields, and site expression — turning it into the island's flagship red.
Flavour Profile
Warm and generous, with a savoury Sicilian edge.
Classic Sicilian
Black cherry, plum, liquorice, dried herbs, black pepper
Full-bodied and supple, with juicy dark fruit, soft tannins, and a warming Mediterranean spice that speaks of the Sicilian sun.
What to Pair It With
Its ripe fruit and gentle tannins make Nero d'Avola a flexible partner for hearty, herb-driven cooking.
Caponata & Aubergine Dishes
The wine's dark fruit and savoury edge echo the sweet-sour richness of Sicily's classic aubergine dishes.
Grilled Lamb & Sausage
Soft tannins and warm spice flatter charred, fatty meats off the grill.
Pasta alla Norma
A natural regional match — tomato, aubergine, and ricotta salata against the wine's juicy fruit.
Where the Best Comes From
Nero d'Avola is grown across Sicily, with the south-east its historic heartland.
Explore More Grapes & Regions
Discover the grapes and places that shape the world's greatest wines.