The Nero d’Avola grape variety, also known by its official but lesser-known name Calabrese, is undoubtedly the quintessential Sicilian native grape, with approximately 12,000 hectares cultivated across the island. Its region of origin is found in the areas of Eloro, Pachino, and Noto in the province of Siracusa. The name “Calabrese” might suggest that its origins lie in Calabria, but in reality, Nero d’Avola is an indigenous variety from Sicily. The variety exhibits notable territorial differences in the organoleptic properties of its wines. For instance, Nero d’Avola produced in central-western Sicily tends to be fruitier and sweeter on the palate, while those from the south-eastern region are finer and more complex, with pronounced aromas of dried flowers and spices. These nuances are particularly evident in wines from the Eloro DOC and Noto DOC designations of controlled origin.

Wines made from the Nero d’Avola grape have good acidity, which gives those from the most suitable areas a strong potential for long aging, especially if the grapes are cultivated using the traditional “alberello” system. The wines have a distinct character and, depending on the vinification style, can be either somewhat edgy or highly elegant. Aromatically, they offer a range from floral notes like violet to fruity cherry and, in longer-aged versions, spice notes. Some wines also show an ethereal quality due to their alcohol content. Nero d’Avola is vinified both as a single variety and in blends. The oldest of these blends is Cerasuolo di Vittoria DOCG, where Calabrese is combined with Frappato, produced along Sicily’s southern coast between Ragusa and Gela. Calabrese is also frequently blended with Merlot, Cabernet Sauvignon, and especially Syrah.