Varietal: Nero D'avola
Sicilian wines are renowned for their brightness and fruitiness, and one of the most important grape varietals grown on this Italian island region is the Nero d'Avola, an ancient and indigenous grape which is responsible for many of Sicily's finest wines. Deep, dark and complex, the Nero d'Avola is often compared with Australia's Shiraz grape as a result of its spicy, peppery nature, and strong flavors of plums and autumn fruits. Nero d'Avola is also well known for being one of the primary grape varietals for the production of Marsala wine, a flavorful and slightly viscous fortified wine which is popular across the globe. The grape flourishes best in hot, dry and arid conditions, and has had some success in New World countries in recent years.
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.