Region: Sicily / Sicilia
Quality Level in EU/Italian Wine Law: Cerasuolo di Vittoria DOCG, Sicilia DOC, Terre Siciliane IGT
Primary Grape Varieties: Nero D'Avola and Frappato blends in DOCG, Nero D'Avola in Varietal form
Food Pairings: Baked Pasta, Arancini, Pork, Meatballs
Nero D'Avola is the most planted black grape in Sicilia. It is a widely grown variety that is well suited to the warm mediterranean conditions on the island. This late ripening variety requires a long ripening season and is often trained low to the ground for more heat refection. Combined with high sunshine days in Sicilia, this thick skinned grape produces wines with high anthocyanin levels, meaning wines of deep color, medium + to high tannins and concentrated black plum flavors.
When blended with Frappato (lighter body, lighter color, strawberry and herbal notes) the wines can achieve good overall balance, complexity and quality. The DOCG wines are made with a blend of 50-70% Nero D'Avola and 30-50% Frappato, are typically naked to some degree and are very good to outstanding in quality. The DOC and IGT wines are made from higher yields with less concentration and are made in a early consumption style of Acceptable to Good quality.
Quality Level in EU/Italian Wine Law: Cerasuolo di Vittoria DOCG, Sicilia DOC, Terre Siciliane IGT
Primary Grape Varieties: Nero D'Avola and Frappato blends in DOCG, Nero D'Avola in Varietal form
Food Pairings: Baked Pasta, Arancini, Pork, Meatballs
Nero D'Avola is the most planted black grape in Sicilia. It is a widely grown variety that is well suited to the warm mediterranean conditions on the island. This late ripening variety requires a long ripening season and is often trained low to the ground for more heat refection. Combined with high sunshine days in Sicilia, this thick skinned grape produces wines with high anthocyanin levels, meaning wines of deep color, medium + to high tannins and concentrated black plum flavors.
When blended with Frappato (lighter body, lighter color, strawberry and herbal notes) the wines can achieve good overall balance, complexity and quality. The DOCG wines are made with a blend of 50-70% Nero D'Avola and 30-50% Frappato, are typically naked to some degree and are very good to outstanding in quality. The DOC and IGT wines are made from higher yields with less concentration and are made in a early consumption style of Acceptable to Good quality.
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