Nero d'Avola 2023

The Nero d’Avola grape variety originates from Sicily, and its name comes from the town of Avola, located in the southeast of the island.

Today, Nero d’Avola is recognized as one of Sicily’s most iconic red grape varieties: it produces powerful, full-bodied wines, rich in colour, offering a beautiful balance of fruit, structure, and Mediterranean character. The “GranTerra” cuvée — if the name indeed refers to a wine — would typically be a single-varietal red wine made from Nero d’Avola, expressing the sunny, Mediterranean nature of the grape: originality, power, ripe fruit, warm structure, and a deep connection to Sicilian soil.

Appearance: Deep red colour, often dark — typical of ripe Nero d’Avola. With age, the hue may evolve towards garnet or violet tones.

Nose: Intense aromas of ripe black and red fruits: plum, blackberry, black cherry, sometimes even darker fruit. These are accompanied by spicy notes, liquorice, violet, and depending on yield and ageing, hints of dark chocolate or black pepper.

Palate: Generous body, often with a velvety texture. Tannins are round yet present, giving a broad structure. Ripe fruit dominates — plum, black cherry, blackberry — sometimes enhanced with touches of spice, cocoa or liquorice. Acidity is often moderate but well balanced, providing a nice counterpoint to the richness. The finish may be warm, spicy, sometimes balsamic or slightly mineral, depending on the soil and vinification.

Food Pairing: This style of wine pairs well with rich and structured dishes: grilled or roasted red meats (lamb, beef, game), tomato-based or spiced dishes, Mediterranean cuisine (ragù, eggplant, artichoke hearts, olive or herb-based dishes), aged cheeses, charcuterie, and robust Mediterranean fare.

Serving Temperature: Ideally between 16 °C and 18 °C. This allows the aromas and structure to fully express themselves and helps soften the alcohol if the wine is powerful.