A “new” Nero d’Avola: fresher, fragrant and less alcoholic.  For years the Sicilian association of producers Assovini is committed to finding new tools, new strategies and approaches both to viticulture and wine making process. They know that the consumers - the younger ones especially - are not willing anymore to drink or eat stuff too much processed, thus the less technological interventions in the cellar, the better. One of the most tricky issues to solve is the alcohol in the wines. The climate change is ripening even too much most of the grapes, leading  to contain sugars higher and higher; outcome, too many wines are getting too much alcohol. And people don’t love them anymore as they were used to do just a few years ago. Assovini has recently claimed to have begun a new research, The InnoNDA Project, with the help of University of Milan, to find a new wine making approach to get less alcoholic wines Nero d’Avola, without giving up to its typical sensorial features. InnoNDA Project is going to explore also the use of terracotta amphoras while keep on the study of the diversity of Nero d’Avola grape in the various Sicilian terriers. The research started in April 2024, and is based on a scientific approach that involves the use of technologies and fermentation strategies not applied so far for the vinification of the Nero d’Avola grape.

"Climate change and the legitimate expectations of consumers and authorities - says Lilly Fazio, vice president of Assovini Sicilia -, stimulate the companies of Assovini Sicilia to deepen agronomic techniques and wine production in particular of Nero d'Avola, the most common red grape variety on the island. This innovative study, carried out in partnership with the University of Milan and supported by the indispensable help of the Regional Department of Agriculture, Rural Development and Mediterranean Fisheries, allows us to understand the world, improve the quality of life, Production sustainability and addressing global challenges. Investing in science means believing in solutions we do not yet know, promoting a society better prepared for generations to come”.

“The InnoNDA project aims to bring innovation through approaches and strategies of winemaking not applied for the Nero d’Avola - explains Prof. Daniela Fracassetti, of the University of Milan and scientific leader of the project - providing scientific evidence to support producers for the more conscious growth of the wine sector”.

Along with IRVO (the Regional Institute for the Vine and Olive oil), four wineries accepted to participate in the project: Tenuta Rapitalà, Dimore di Giuro, Feudi Del Pisciotto and Tenute Lombardo. All of them are members of Assovini.