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Mamertino

Nero d'Avola is, without doubt, the most famous Sicilian table wine worldwide. Its commercialization on an industrial scale dates from the early sixties of last century. Until then, it was considered a blending wine because of its high alcohol content that can easily reach 15 degrees. Only at the beginning of the decade 1960, some wineries decided to make a Sicilian table wine, creating a variation of grape, which provided a decrease in sugar content and an increase in acidity. Since then, the high quality of product has emerged, first in Italy and then throughout the world, and today after the first trials is also grown increasingly out of Sicily and Italy, for example, in California. The Sicilian producers, who bottle Nero d'Avola, in its various types, about five hundred. The Mamertino is produced with 90% grape Nero d'Avola and 10% of grapes Nocera.