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January 23, 2007



Terry, imhoNero d'Avola is one good way to start to drink wine... I think MOST of the Nero d'Avolas have (too) strong aroma, flavour, bouquet... And a non well trained nose can clearly perceive this (also women in their twenties, which are yes, fashion victims but also unexperienced in wine). Moreover, Nero d'Avola is usually a non expensive bottle, high in alcohol volume and average quality.
When I began to drink wine years ago with my brother, when we lived together in Milan, we had drunk for some time Nero d'Avola: Baglio Hopps, Firriato, Morgante, Cusumano and some others, then we moved to more complex wines. After some years from that time I think about Nero d'Avola as a good initiation to drink and quite never I get a glass of that now. I only have two more elegant (but less "fashion") Nero d'Avola to suggest you to try: Saia (by Feudo Maccari) and Gulfi (very very elegant, try this one)

Ciao! Fede

Terry Hughes

Fede, the qualities you mention make Nero d'Avola something of a star, or a possible star, in the international firmament. Big and bold and fruity, but capable of subtlety -- something well suited to the American (not only) taste. It may be that the "Sicilian moment" has passed in Italy -- it seems to have -- but it's only just beginning overseas.

I take your point; I drink it less than I used to. There are many evenings when I want something less assertive with my dinner.

But, overall, I'm with Fiorenzo on this wine. It has a special character that is bathed in the southern sun.


what will I tell the fashionistas to drink now?

sounds like Italian spin to me...maybe they just dont get Shiraz! ;)

Terry Hughes

Alfonso, I hardly know what to say. Maybe you should advise the young fashionistas to drink balsamic vinegar. It costs a lot, comparatively speaking, and it's a diuretic, isn't it?

East Village Wine Geek

WOW! If one is to drink a 100% Nero D'Avola one will never go wrong with the big papa in the morgante line. The entry level form year to year can get a little roller coaster-like but the one you have pictured is a beaut! Also, if your diggin on the full on Nero D'Avola if you haven't yet try the Firriato Chiaramonte. I haven't had the latest vintage but it has been a solid wine for about three years for me.



Terry, I agree with you: Nero d'Avola could be a star in the International firmament, but note it is a native cultivar from a small part of Sicily and I dont' think it is possible to plant this anywhere else (so it might have a problem of quantity/quality). I drank many other sicilian wines and they all have in common this strenght in flavour and aroma: if you taste for example a cabernet sauvignon by Tasca d'Almerita, a Merlot or a Shiraz by Planeta and I'm sure you can hardly recognize the grape they are made from. The sicilian sunbath (nice!) is the main character you probably feel, and this is also the point of strenght for some producers but also a problem for others who try to extract a more complex and elegant product from those sunny wineyards... Ciao!


Il Don Antonio di Morgante è stato uno dei miei primi amori, un vino assai buono(ti consiglio anche il Nero d'Avola base di Morgante, poco costoso - in Italia 8 euro- ma buono assai). Morgante, l'azienda che lo produce, coltiva nei suoi vigneti solo uva nero d'avola.
Ti consiglio anche di assaggiare i vini siciliani prodotti nella zona vulcanica dell'Etna (Catania): Benanti fra tutti (esportano negli Usa).

Terry Hughes

Vitorio, ho bevuto un paio ( ;)) ) di bottiglie del loro vino base -- ottimo a $15US.

EVWG, I have had the Firriato, which I also liked. Still preferred Don Antonio, though.

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