Although present over a large part of the island, this most Sicilian of native vine varieties is more intensely cultivated in the province of Syracuse (especially in Avola, Noto, and Pachino) and in those of Ragusa, Caltanissetta, Agrigento and Catania. This vine’s incredible capacity to adapt to the specific soil and climate conditions of the island has prompted Firriato (with the exception of the Cavanera Estate on Etna) to cultivate it in all their different production facilities. Each area’s soil and climate conditions are reflected in the wines’ characteristics—wines that are the fruit of distinctive grapes with unique sensory profiles. In both the early-drinking and the medium-long ageing wines these profiles compete to bring the manifold of interpretations of this eclectic vine to the glass. Three different clones are planted in the Borgo Guarini Estate, each cultivated in keeping with the specific conditions of their three respective microclimates. This produces three great crus from this most internationally well-known of Sicilian red grape varieties. They are grown in chalky and clayey soils in the Trapani countryside between 130 and 300 metres above sea level using the espalier method of vine training with Guyot pruning techniques. The Dàgala Borromeo Estate uses this self-same production philosophy. There is no predefined version of Nero d’Avola; a set model of reference for all the vines planted and the wines they produce is simply not possible. If that were the case it would mean standardisation and lack of distinction, the very denial of territoriality. Just as there is one Sicily, many Sicilies, one Nero d’Avola is many different Nero d’Avolas, different dialects of the same language including that of the island of Favignana. There, it is grown at 2 metres above sea level, close to the sea, and exposed to the Foehn wind, making it possible to grow it using the goblet head technique obtaining a less acidic fruit.
