Sicily ~ Nero D'Avola
The introduction of the vine in Sicily is due to the Phoenicians, even if the discovery of wild vines on the slopes of Etna demonstrates the presence of this crop already in the Tertiary era.
It was the Greeks who decisively started the cultivation of the vine, followed by the Romans.
Products
When tasted, nero d'avola has an intense, brilliant, lively ruby red color with purplish reflections, if young, or garnet red, after aging; the aroma is complex, with notes of violets and spices (licorice and cloves); prune, cherry, blackberry, blackcurrant, raspberry and chocolate, leather and tobacco, are some of the characteristics and main scents that characterize wines produced with nero d'avola. Alcohol content is around 15 degrees
