Nero d’Avola Sicilia DOC

100% Nero d’Avola. Intense ruby red tending towards garnet, this Nero d’Avola has a vast array of fruity aromas with notes of ripe plum. The flavor is mouth-filling and warm with fragrant grapey notes and good acidity. Nero d’Avola is one of the most widely grown grapes in the whole of Sicily and is often compared to Shiraz from other nations. This “black” grape thrives in the blistering Sicilian sun and is juicy, crisp, fruity and fragrant. A warm and full-bodied wine, Le Casematte’s version is grown in vineyards in Butera, Sicily.

“Le Casematte is deeply rooted in the territory and its history but also values the needs of contemporary wine production.”

Wine exported to

Japan, USA

Most recent awards

  • 2021 | Vinous90
  • 2015 | Wine Enthusiast89
Grape Varieties:

100% Nero d'Avola

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

8 days

Type of yeast:

Selected yeast

Fermentation temperature:

20 °C (68 °F)

Maceration technique:

Skin contact

Length of maceration:

6 days

Malolactic fermentation:


Aging containers:

Stainless steel

Bottling period:


Aging before bottling:

3 months

Aging in bottle:

3 months





Vineyard name:

no name

Vineyard location:

Buttera, Sicily

Vineyard size:

10 hectares (24.7 acres)

Soil composition:

Calcareous clay and sand

Vine training:



250-370 meters (820 and 1,215 feet) above sea level

Vine density:

5,000-6,000 plants per hectare


90 -110 quintals per hectare



Years planted:


Age of vines:

15-20 years old

Time of harvest:

Mid to late September

First vintage of this wine:


Total yearly production (in bottles):


Tasting notes:

Brilliant ruby red in color with violet reflections. The nose has generous aromas of small red berries, floral fragrances as well as carob, licorice and spice. On the palate, the wine has fresh acidity, rich fruity flavors, mineral notes, and vibrant tannins.

Serving temperature:

Best served at 16-18 °C (60.8-64.4 °F).

Food pairings:

Pairs well with grilled meat, roasts, game and aged cheese.

Aging potential:

3 years


Alcohol cont.: 12.5% by vol.; dry extract: 20 g/l; residual sugar: <5 g/l; total acidity: 6.5 g/l; pH: 3.2


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