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Nero D'avola wine

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Nero d'Avola, also known as Calabrese, is a dark skinned wine grape variety is a staple crop throughout Sicilian. Nero d'Avola makes a very dark red wine, with heavy body, medium acidity, high tannins, and intense flavor. In these modern times, it exhibits some characteristics which aren’t as prized as they once were (high impact flavor and weighty body).

However, with proper aging, some of the finer Nero d'Avola based wines are capable of complex, smooth flavors. Many of these finer wines are not intended for long term cellaring. Nero d'Avola has been used for centuries as a blending grape, adding both body and color to lesser Italian and French wines.

Nero d'Avola's have aromatics notes of flowers, and dark berries with whiffs of graphite. It is described as having flavors of blackberry, raspberry, licorice, white pepper, and depending on the brand, tobacco, chocolate, carob, almond, and pistachio.

WineStyle recommends this affordable and flavorful wine with: lamb-stuffed courgettes, eggplant and tomato pasta, caramelized barbecued pork patties, chicken salad with pomegranate, chili con carne.

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Rating of WineStyle: 5.8
4
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For much of the 20th century, Nero d'Avolawas delegated to the corner of wine history. Used as a blending grape only, rarely was it seen on wine labels. However, at the turn of the 21st century Nero d’Avola has come to enjoy renewed status, and it’s common to find it produced as its own varietal. Order Now! This anciently beloved wine is available at a good price in our online shop, our delivery is very fast and your sale is always a guaranteed purchase.

Nero d'Avola takes its name from the present-day town of Avola (which is on the island’s southeastern coast). Since antiquity Nero d'Avola has been considered their most widely planted wine grape variety, and they continue to produce huge quantities every year. In the Middle Ages the town of Avola was a major trading hub, and Nero d'Avola was a commonly purchased commodity.

In translations, Nero d’Avola means Black of Avola, which underscores its highly distinctive color and to an extent, its flavor. However, its home of origin is debatable. The Calabria region has some claim to Nero d’Avola, as it is also known as Calabrese (or of Calabria), though some debate that Calabrese is a derivative of Calaurisi, which is the ancient name of Avola.

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