An in-depth look into the Italian grape varietal taking the Australian wine scene by storm.

Literally translated, “Nero d’Avola” means “the black grape of Avola” - a nod to its hometown in Sicily. This Italian grape varietal is thriving in vineyards throughout Australia right now, and here at Witches Falls, we’ve just released our 2021 Wild Ferment Nero d’Avola! 

 To celebrate its launch, today’s Wine Chat is going to take a deep dive into the grape’s origins and classic features. 

Never heard of Nero d’Avola? Indigenous to the Noto region of southern Sicily, wine made from Nero d’Avola grapes had been produced throughout Italy for hundreds of years before grapevine cuttings were approved for use in Australia in 2001. Since its introduction, cultivation has been slowly and steadily growing, with wine made from Nero d’Avola grapes popping up in cellar doors and wine lists all over the country. Twenty years on, there are now over 55 vineyards across Australia that plant the varietal.

But what makes Nero d’Avola stand out from an already over-saturated market? What makes it special? 

One thing this grape has going for it is how well it’s suited to the Aussie climate. Hailing from the sunny Mediterranean, Nero d’Avola can withstand harsh heat without spoiling or losing brightness. Areas such as McLaren Vale, the Riverland, and the Barossa Valley are just a few of the wine-growing regions taking advantage of Nero’s durability. Its capacity to cope well with drought also means complex, energy-consuming irrigation systems aren’t always necessary. The upshot of all this means we’re moving towards more sustainable and energy-efficient viticulture practices. Long story short: it’s a grape for the eco-conscious wine lover!

In terms of its flavour profile - how does Nero d’Avola measure up? Another reason for Nero’s recent popularity is its versatility. 

 Many traditional Italian styles will produce a punchy, tannic, full-bodied, Shiraz-Esque palate. In contrast, some Australian-produced Nero d’Avola tends toward a soft, plummy, juicy, medium-bodied red wine that is layered, easy-drinking, and fruit-forward. The latter style provides a welcome contrast to many of the wines available on the market today and is great for everyday drinking. Many styles also display a range of aromatic notes - anything from mint, cocoa, and dried herbs to fresh strawberries and plum sauce. Sounds enticing, no?

Lastly, what dishes should one pair with Nero d’Avola? The obvious answer is Italian food. More specifically - tomato-based dishes. Think Margarita pizza, pasta alla vodka, lamb and rosemary lasagne. Burgers and BBQ meats go well, as do gamey & umami-driven meat dishes. If your bottle of Nero has more robust earthy undertones, meals with mushrooms and legumes will highlight these notes beautifully; contrastingly, a soft & fruity style will make for a great pre-dinner drink to enjoy alongside antipasto and charcuterie.

Cheers,
 Alexandra Douglas and the Witches Falls Winery Team