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Barbera frequently comes in with high acidity but, with the right winemaking approach, it makes a food-friendly red for people who drink wine every day.
Nero d’Avola: The red grape of Sicily
. . . Sicily’s legacy of red wine is all about Nero d’Avola, second only to Catarratto Bianco. There are almost 18,000 hectares (about 46,000 acres) of Nero in Sicily.