
Alma Nero d'Avola
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Robust. Charismatic. Pure Sicilian essence.
From the sun-drenched hills of southern Sicily, the Alma Nero d’Avola by Giovinco Winery embodies the island’s untamed spirit and timeless winemaking heritage. “Alma” — meaning soul — is a fitting name for a wine that captures the raw beauty of its birthplace: rugged limestone soils, sea breezes, and endless golden light that bathes the vineyards.
In the glass, this deep ruby red reveals alluring aromas of ripe black cherry, plum, and wild herbs, wrapped in delicate hints of spice and cocoa. On the palate, it’s velvety and full-bodied, with generous fruit balanced by fine tannins and a whisper of minerality that speaks of Sicily’s volcanic terroir. The finish lingers with warmth and elegance — a true reflection of the island’s character.
Crafted with care by Giovinco’s family estate, Alma Nero d’Avola is both authentic and refined — the perfect ambassador for Sicily’s most iconic grape. Whether enjoyed on its own or with a meal, it brings a touch of Mediterranean sunshine to every table in Ireland.
Why we love it:Alma Nero d’Avola is a vibrant, structured red that embodies the soul of Sicily—organic, flavorful, and full of character. It’s an ideal choice for those who appreciate bold wines that deliver with both intensity and elegance.

Italy

Sicilia DOC

- Nero d'Avola

Colour
Intense ruby red with violet highlights.
Nose
Dynamic aromas of wild cherry, plum, and violet, with savory notes of Mediterranean herb and black pepper.
Palate
Medium-full bodied with generous red and dark fruit, crisp acidity, and polished tannins. A fresh, satisfying finish that pairs beautifully with food.

Delicious alongside:
- Al dente pasta with ragù
- Grilled meats, sausages, or roast lamb
- Classic Sicilian dishes like caponata or eggplant parmigiana
- Medium-aged cheeses — saffron-infused or pecorino
Serve slightly cool at about 16–18 °C for optimal enjoyment.

75

13.5

Founded in the 1920s, Giovinco remains a family‑led winery dedicated to organic viticulture since 2006. Their 40 ha estate in Sambuca and high-altitude plots on Etna focus on native and international varieties, harvested with minimal intervention to highlight true terroir.