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Nero d'Avola
With the recent renaissance in Sicilian winemaking, Nero d'Avola is gaining new appreciation after years of use primarily as a blending grape. Producers are showing the grape's potential making excellent, full-flavored wines perfectly suitable for stand-alone bottlings (continued below).
The grape, also called "Calabrese" locally has origins in southeastern Sicily in the province of Syracuse. The hot summer temperatures produce wines with deep colors and dense textures that can be high in alcohol. The best examples come from Pachino where the wines have sweet, ripe flavors of plum and cherry. The wines are increasingly aged in oak barrels in addition to casks, and better examples are definitely ageworthy.
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