Varietal: Nero D'avola
Sicily is one of the world's most ideal grape growing regions, as it benefits from all the beauty and heat of a Mediterranean climate, and has mineral rich volcanic soils perfect for viticulture. One of the key varietals grown in Sicily is the Nero d'Avola, an indigenous grape which has become a highly important fruit for the Italian wine culture. In recent years, it has had plenty of success in various New World countries, as it thrives in hot and arid conditions and produces big, juicy, fruit-forward wines with plenty of pepper and spice notes. In Sicily, the Nero d'Avola grape is often used in the production of fortified wines such as Marsala, but it is most well loved in the still wines made from it, as they tend to be packed full of excellent flavors ideal for pairing with a range of foods.
Sicily has been an important wine region for thousands of years, with the ancient Greek settlers being among the first to discover its remarkable aptitude for viticulture. It isn't difficult to understand why they were impressed, and nor is it hard to understand why the island's wine industry continues to boom to this day. The climate on Sicily is ideal for wine production â€“ sunshine beating down on the vineyards almost all year round, and a highly fertile volcanic soil produced from such magnificent peaks as Mount Etna. Sicily's vineyards are mostly used for the production of sweet dessert wines and fortified wines, such as the famous wine of Marsala, but the variety found across the island is impressive, and results in a great range of dry white and red wines packed full of exciting fruit flavors.
Italy is recognised as being one of the finest wine producing countries in the world, and it isn't difficult to see why. With a vast amount of land across the country used primarily for vineyard cultivation and wine production, each region of Italy manages to produce a wide range of excellent quality wines, each representative of the region it is produced in. Any lover of Italian wines will be able to tell you of the variety the country produces, from the deliciously astringent and alpine-fresh wines of the northern borders, to the deliciously jammy and fruit-forward wines of the south and the Italian islands. Regions such as Barolo are frequently compared with Bordeaux and Burgundy in France, as their oak aged red wines have all the complexity and earthy, spicy excellence of some of the finest wines in the world, and the sparkling wines of Asti and elsewhere in Italy can easily challenge and often exceed the high standards put forward by Champagne. Thanks to excellent terrain and climatic conditions, Italy has long since proven itself a major player in the world of wines, and long may this dedication to quality and excellence continue.