The cellar

Top-rated Nero d'Avola

Every wine

The highest-rated Nero d'Avola bottlings we have reviewed, one per producer.

4.8 Sicily COS Pithos Rosso COS Pithos (amphora wines) 4.8 Sicily Donnafugata Mille e Una Notte Donnafugata 4.8 Sicily Feudo Montoni Vrucara Feudo Montoni

Good value

Nero d'Avola under €25

The best-rated Nero d'Avola bottles we have reviewed that sell for under €25, one per producer, from every region we cover.

4.3 Sicily Feudo Montoni Lagnusa Feudo Montoni 4.2 Sicily Cusumano Benuara Cusumano 4.2 Sicily Hauner Salina Rosso Hauner (Malvasia delle Lipari) 4.2 Sicily Valle dell'Acate Tane Valle dell'Acate 4.1 Sicily Donnafugata Sherazade Donnafugata 4.1 Sicily Maggio Vini Nero d'Avola Maggio Vini 4.1 Sicily Tasca d'Almerita Regaleali Rosso Tasca d'Almerita 4.0 Sicily Ajello Osa Abele Ajello

Region by region

Where Nero d'Avola is made

2 regions, with their best Nero d'Avola bottles and the estates that make them.

Wine and cheese

Cheese with Nero d'Avola

Every cheese
Ragusano Our pick The Ragusano consortium's page on use suggests Cerasuolo di Vittoria DOCG among the reds that pair well with the cheese. The wine's red cherry and high acidity suit a table-aged wheel, and both come from south-eastern Sicily. Cerasuolo di Vittoria DOCG, Sicily: Occhipinti Bombolieri · COS Cerasuolo di Vittoria Classico DOCG · Valle dell'Acate Cerasuolo di Vittoria Classico DOCG
Pecorino Siciliano Our pick The consortium says the piquancy of aged Pecorino Siciliano grows over 4 to 8 months. A Nero d'Avola with dark fruit and medium tannin stands up to the salt and spice; Qualigeo suggests bread and olives to tame the sharpness. Nero d'Avola, Sicily: COS Nero di Lupo · Feudo Montoni Lagnusa · Planeta Noto Nero d'Avola
Caciocavallo Palermitano Our pick A caciocavallo aged towards six months is piquant, with a compact paste that flakes. Nero d'Avola-led reds bring dark fruit, tannin and acidity to carry that sharpness, and the weight to meet a wheel kept long enough to grate. Nero d'Avola-led reds of structure, Sicily: Tasca d'Almerita Rosso del Conte · Feudo Montoni Vrucara · Gulfi Nerobufaleffj
Provola dei Nebrodi Our pick Qualigeo says tradition cooks the provola all'argentiera, with garlic, anchovies and a little vinegar. That salty, sharp richness wants a light red with fresh acidity, and Frappato's red berries, low tannin and high acidity fit. Frappato, Sicily: Occhipinti SP68 Rosso
Maiorchino Our pick Mamertino is a red of the Milazzo hills in Messina province, the province whose Peloritani mountains make Maiorchino. Its dark cherry fruit and herbal bitterness suit an aged, piquant sheep cheese. Mamertino Rosso, Sicily: Cantine Milazzo Mamertino Rosso

Plan the trip

Taste Nero d'Avola where it grows

Tastings and tours in the regions above, and somewhere to stay.

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