| Grape Varietal: | Nero d’Avola |
| Pronunciation: | “NAE-roh-DAHV-oh-la” |
| Tasting Notes: | Sweet tannins and plum or peppery flavors. Soft and velvety. |
| Food Pairing: | Paired with chicken salad with pomegranate, pinenuts, and raisins or carmelized barbecued pork patties. |
| Serving Notes: | 16-18C |
| Grape History: | This vine translated as “Black of Avola”, originated from Sicily hundreds of years ago. |
| Harvest: | September |
| Vinification: | Pumpover maceration; fermentation takes approximately 15 days. |
| Aging: | 8 months |
| Bottling: | Varies |
| Alcoholic Content: | 14% by volume |
| Sugar: | 2.0 g/l |
| Total Acidity: | 5.7 g/l |
| Location: | Grown exclusively in Sicilia |
| Altitude: | 1125-1500 feet |
| Soil: | Calcareous Clay-Loam |
| Density: | 16,595 ha/ 40,990 acres |
| Trimming Technique: | Guvot |
| Structure: |