Origins and Global Presence of Nero d'Avola and Sangiovese
Nero d'Avola: Sicily’s Signature RedNero d'Avola is the pride of Sicily, named after the town of Avola in the island’s southeast. This grape has been cultivated in the region for centuries, its deep color and bold character reflecting Sicily’s sun-soaked landscape. While its roots are firmly in Sicilian soil, Nero d’Avola has also found a home in other warm climates. Australian winemakers have embraced it for its ability to handle heat and drought, producing expressive, fruit-driven wines. In the United States, especially California, small but passionate producers are experimenting with Nero d’Avola, exploring its potential outside of Italy. Though still rare beyond Sicily, its adaptability is helping it gain recognition around the world.Sangiovese: The Heart of TuscanySangiovese is Italy’s most widely planted red grape and forms the backbone of many of the country’s famous wines, especially those from Tuscany. Its name, which means “Blood of Jove,” hints at its ancient heritage and legendary status. Sangiovese is the key ingredient in classic wines like Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Outside of Italy, Sangiovese has made its mark in places like Corsica (where it’s called Nielluccio), California, Australia, and even Argentina, where Italian immigrants brought the grape with them. Each region brings out a different side of Sangiovese, but its bright acidity and cherry flavors remain unmistakable, keeping its Italian spirit alive wherever it grows.