Nero d’Avola is widely regarded as Sicily’s most important indigenous red grape, and for good reason. This versatile variety thrives across the island, though it is often overshadowed by heavy oak aging and over-extraction. At Due Terre, the aim is to showcase the true character of this remarkable grape.
The vines grow at the base of Monte Bonifato, at an elevation of 350m above sea level, in clay-rich soils that are low in nutrients — creating the ideal conditions for producing a vibrant, expressive red wine.
The winemaking process is kept deliberately simple to allow the grape’s natural qualities to shine. The grapes are harvested by hand in mid-September, then macerated (cold-soaked) for 24 hours to preserve their freshness and fruit intensity. The main fermentation takes place at a cool 16°C for 10 days, ensuring a delicate extraction of flavour. The wine is then aged for 8 months in concrete tanks to maintain its purity and freshness.
A wide and generous wine, never heavy, that pairs well with a wide variety of dishes and also on its own as an evening sipping wine. We recommend serving slightly chilled (5-10 minutes in the fridge)
