SICILIA NERO D'AVOLA I.G.T.

Unless you follow Italian wine with particular attention, chances are that the grape variety Nero d'Avola may not seem as familiar as Chardonnay or Merlot.
But that But that could change, as this heretofore little-known grape of Sicily is starting to gain deserved publicity outside the football-shaped island off the "toe" of the Italian "boot."
Pronounced "Neh-roe Dah-voe-lah" and translated "The black (grape) of Pronounced "Neh-roe Dah-voe-lah" and translated "The black (grape) of Avola," this grape makes a rich, perfumed and velvety red wine that's easy to drink but that can take a bit of aging, works well in blends with other grapes, and can benefit from (but does not require) the judicious use of oak. That's a lot to like in a wine grape, and it's a description that could just as easily fit many of the most desirable red varieties.
In Sicily, a wine-rich land where the locals have as many words related In Sicily, a wine-rich land where the locals have as many words related to wines and grapes as the Eskimos allegedly have for snow, Nero d'Avola is also called "Calabrese," a synonym that for years prompted the experts to assume that the variety was originally imported from Calabria on the mainland. But that's not so, according the Italian-wine expert Luca Mazzoleni, who says, "The synonym Calabrese is likely to be an 'Italianization' of ancient vernacular name of Nero d'Avola, being 'Calaurisi,' which literally means 'coming from Avola'.
Avola, as it happens, is a wine-growing village in Southeastern Sicily, where the variety evolved through selection by vine growers centuries ago, and from where it has spread throughout the island. For generations it was used primarily to make strong, neutral red wine that was shipped throughout Europe to be used--often surreptitiously--to add color and weight to lighter reds, prompting some French producers to nickname it "le vin medecine." As recently as the 1980s, plantings of Nero d'Avola declined in Sicily as many growers switched to international grape varieties thought more suitable for commerce. But now Nero d'Avola is coming back
Our Nero d’Avola is pronounced "Neh-roe Dah-voe-lah," which translates as "the black grape of Avola." It is a hearty red, the most popular Sicilian variety, and is often compared to our Syrah.
The Nero D’Avola grape makes a rich, perfumed and velvety red wine. Our Nero is very drinkable but also ages well. It is fragrant, spicy and well structured with hints of anise. With its medium body and harmonic flavors, it pairs well with first course meals such as beef ragù, grilled meat, game, eggplants and meatballs.
Area of Production: Hills of Jato (Sicily-Italy)
Location of Vineyards: 350 Slm
Grape: 100% Nero d’Avola
Nature of Soil: Clayey and calcareous
Vineyard Exposure: Southwest

Vintage Time: Last ten days of October
Winemaking: Pressing and delestage
Fermentation: Traditional, under controlled temperature
Refinement: Steel container, bottle and 8 months in oak barrels

Alcoholic Content: 13.5% Alc. by Vol.
Total Acidity: 5,50 grams per liter
Sugar Residue: Traces
Dry Extract: 31,00

Bottling: Historical Bordelaise and natural cork
Characteristics: Intense red color; fragrant, spicy nose with hints of licorice; medium-bodied, well structured, and harmonic with a warm, long finish
Serving Temperature: 18°C or 63°F
Preferred Serving: Large glass