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Name of varietal: Nero d’Avola
 
Common synonyms: Calabrese, le vin medecine
 
Parentage of the grape: indigenous to Sicily, Italy
 
History of the grape: The name translates to “Black [grape] of Avola,” referring to the town in Sicily where it was first identified. It’s been grown and produced for centuries. But besides local consumption, it was not widely known outside of Italy for a long time, as it was mostly exported to France to bulk out lighter red wines (they call it “le vin medicine”). It was largely ignored in the 1980’s, but has recently made a big comeback in worthy varietal releases, and is now considered the main local red grape of Sicily. 
 
Characteristics of the grape: dark, full-bodied, rich, velvety, black currant, blackberry, boysenberry, blueberry, black pepper, clove
 
Regions where the grape is currently important: Sicily
 
Type or types of wines the grape produces: dry red
 
– Description from Amanda Schuster

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