good example, from vineyards just outside the city of Agrigento, is a blend of 65% Nero D'Avola with 35% Syrah aged in French oak for 8 months and another 10 to 12 months in bottle. Sicilian winemakers are having noted success morphing old and new world varietals. Good long finish reminiscent of flowers. MORE >>

From Giammoro Sicily this Nero d'Avola is big brother to the red label Colosi which is one of my everyday favorite value wines. The label shows a Darwinian graphic representation of a vine, visualizing aromas of black currants and cherries paired with flavors of resinous minerality while a chalkiness shows on the mid-palate. MORE >>

Made with 60% Nero d'Avola grapes blended with 40% Frappato, dry but with a balanced acidity, medium weight, and sexy aromas of licorice and cherry pie. The first time I tried this super intriguing Sicilian red was a few years back at In Vino with proprietor and East Village Wine Geek, Keith Beaver. love this wine! MORE >>

D'ALESSANDRO NERO D'AVOLA 2009. D'ALESSANDRO NERO D'AVOLA/SYRAH 2007. BASIL ICE CREAM, NERO D’AVOLA REDUCTION AND HONEYCOMB. Among them is Nero d’Avola, the most prominent red grape variety on the island with smooth tannins and peppery notes. they are not "fruity" in the New World sense of the word. MORE >>

The Sicilian Nero D'Avola, truly a hearty grape that makes for a full bodied red, is grown at t he Villa Pozzi vineyards located in the hills surrounding Marsala, Salemi and Mazzara del Vallo, in the western part of the island. The high altitudes of between 1000 to 1300 feet are where mountain vineyards make for hard working grapes. MORE >>