Nero d'Avola. The Nero d'Avola is the most known and appreciated Sicilian wine in the world. As a matter of fact some experts call it "The Prince of Sicilian Wines. His marketing instead is dated of 1960. Up to that eve you used it to add to other wines and make them rise their alcohol rate. That kind of vine can reach 15% of alcohol rate. About in the early 60s some farms decided to make a daily wine with new winemaking techniques responding to market needs that provided a diminishment of sugar rate and a rising of acidity. Since then the importance of quality of product has rosen both in Italy and abroad. Nowadays, after the first tests it is grown more and more even outside Sicily and Italy, for example in California and Australia. Nowadays you can count up to 500 sicilian producers that bottle their Nero d'Avola wine. The most suitable area is Noto at the borderline with Avola commune, that just gave the name to that vine. The quarters that have the best Nero d'Avola seem to be: Buonivini, Bufalefi, Maccari and Archi, both for their soil and for the constant summer breeze that blows from the sea and is responsible for the final quality. After the first great success and the row growing system,only few people have preferred the traditional "tree" style, more expensive and less producing but with higher and quality yelds from an organolectic and potential aging point of view. The Nero d'Avola has a nice rubin red colour whose intensity changes according to the varieties of vineyard or aging and has a wild berry taste, as well as cherry and sometimes spicy. It is to be served at 18° C and it goes well with red meats, roasted meats and aged cheese.