Colpasso Nero d'Avola bio

Colpasso Nero d'Avola Bio

Tasting note:

Deep purple-red colour in the glass with an incredibly intense nose of black pepper and spices. The palate offers delicious red fruit with bursts of dark berry fruit. Excellent balance and complexity, with a soft, long finish.

Nero d'Avola Colpasso

Sicily is the largest island in the Mediterranean Sea with the highest active volcano in the world: Etna! Due to the rich history of the island and the many peoples who have lived here, a rich and famous agricultural culture has emerged. With all kinds of native grapes that grow here, delicious wines are produced.

As early as the 14th century, Sicily had a flourishing wine culture. Many vineyards were planted by wealthy Sicilians at that time. They sold their products to the Italian mainland and exported many sweet wines to Africa. Since the 1990s, wine growing in Sicily has been greatly modernized. As a result, the quality of Sicilian wines has increased enormously in recent years.

Best-known grape variety: Nero d'Avola. 'The black of Avola'; that is what the Italians also call the Nero d'Avola grape from Sicily. This indigenous grape is responsible for very fruity wines that taste like plums, cranberries and pomegranate. This grape was selected by local winemakers hundreds of years ago as the grape of Avola, a small town in Eastern Sicily. During the 20th century, Nero d'Avola was mainly used in other wine blends to give those wines a deeper color and more aging potential. The name was therefore almost never found on the label of the wine. Nowadays, many wines are also made exclusively from Nero d'Avola and this grape variety no longer only grows near Avola but all over the island.