Nero d'Avola is a red grape variety native to Sicily, which has become the island's most widely planted red grape. It has an intense, dark colour and its wines are full-bodied and characterised by aromas of dark berries, spices and sometimes smokiness.

Nero d'Avola grapes are dark blue-black in colour and their juice is almost black. The variety has a high sugar content which produces a full-bodied wine with high alcohol levels and rich, intense flavours of dark berries, spices, and sometimes a smokiness.

Nero d'Avola is primarily grown in Sicily, where it is the most widely planted red grape variety, but it is also found in Calabria, Puglia, Basilicata and Campania. Nero d'Avola is a vigorous variety which produces large yields, so careful pruning and thinning are necessary to ensure good quality. The grapes are usually harvested in late September and undergo a traditional vinification process. In Sicily, Nero d'Avola wines can range from light and fruity to full-bodied and age-worthy, depending on the style of winemaking. In Calabria, the wines tend to be more herbal and spicy, while in Puglia and Campania the wines are rich and powerful. Nero d'Avola wines pair well with rich, tomato-based pasta dishes, grilled meats, and hard cheeses.

Nero d'Avola is believed to be originated in Avola, a town in the southeast of Sicily, but it sometimes called Calabrese, which means "the Calabrian".