Sicily's flagship black grape. Grown under the island's fierce sun, it combines dense ripe black fruit with surprisingly gentle tannins. Once destined for bulk wine, lower-yield viticulture has spread and it is now increasingly bottled as a high-quality varietal wine.
The name means "the black of Avola", after the town in south-eastern Sicily. In the 19th century vast quantities were shipped to France and northern Italy to add colour and body. Since the 1990s Sicilian producers have turned towards quality, and the grape has been reappraised as the island's identity.
Its tannins stay gentle against sweet fruit, which makes it an easy recommendation for guests who find red wine difficult. It is unbeatable with Sicilian cooking built on tomato and olive oil, and a slight chill tightens the sweetness.