Assovini Sicilia, an association of Sicilian wine producers, has launched InnoNDA, a groundbreaking research project focused on addressing key challenges in Nero d’Avola wine production.
This initiative explores diversification strategies, the inherent diversity of the Nero d’Avola varietal, and methods for alcohol reduction in wine, all while preserving sensory quality. The study is conducted in collaboration with the University of Milan and four member wineries.
Project Overview
InnoNDA brings together Assovini Sicilia (leading the project), the University of Milan, ISVEA laboratories, and the wineries Dimore di Giurfo (CT), Feudi del Pisciotto (CL), Tenute Lombardo (CL), and Tenuta Rapitalà (PA), along with industry experts including Innovation Broker Leonardo La Corte. This collaboration marks a significant advancement in wine research.
The core objective of InnoNDA, born from the synergy between the University of Milan and Assovini Sicilia, is to investigate agronomic and oenological techniques that yield wines with lower alcohol content without compromising the aromatic intensity and distinctive character of Nero d’Avola, Sicily’s most renowned red grape variety.
Furthermore, InnoNDA encompasses activities aimed at production diversification through the use of terracotta amphorae and the assessment of Nero d’Avola’s diversity across the Sicilian terroir. The research, initiated in April 2024, employs a scientific approach utilizing previously unexplored fermentation technologies and strategies for Nero d’Avola vinification.
Key Research Areas
Amphora Maceration and Aging: Production differentiation is increasingly important to meet the evolving demands of stakeholders and consumers. While amphora winemaking is an ancient practice, the specific impact of this method on Nero d’Avola has not been extensively studied. InnoNDA aims to fill this knowledge gap.
Sicilian Nero d’Avola Diversity: Terroir and vine age are known to influence grape characteristics and, consequently, wine profiles. Older vineyards may also exhibit greater resilience to climatic stress, a crucial aspect requiring further investigation, particularly in Sicily. InnoNDA aims to establish a correlation between wine quality, terroir complexity and expression, and the enhancement of varietal characteristics.
Alcohol Reduction: Lowering the alcohol content in wines, influenced by factors such as climate, is a growing consumer demand. However, maintaining desired sensory attributes is paramount. InnoNDA addresses this challenge by exploring techniques that allow consumers to fully appreciate the wine experience without excessive alcohol levels.
Collaboration and Innovation
The partnership between the University of Milan and Assovini Sicilia exemplifies a successful collaboration between academia and the private sector, merging research and innovation in a vital sector of the Italian economy. The project is driven by the commitment of researchers, winemakers, and professionals who share their expertise to achieve a common goal: addressing contemporary challenges without sacrificing quality and authenticity.
Statements from Key Participants
Lilly Fazio, Vice President of Assovini Sicilia, stated: “Climate change and the legitimate expectations of consumers and authorities are prompting Assovini Sicilia’s member wineries to delve deeper into agronomic and winemaking techniques, particularly for Nero d’Avola, the island’s most widespread red grape variety.
This innovative study, conducted in partnership with the University of Milan and supported by the invaluable assistance of the Regional Department of Agriculture, Rural Development, and Mediterranean Fisheries, allows us to understand the world, improve quality of life and production sustainability, and face global challenges. Investing in science means believing in solutions we do not yet know, promoting a society better prepared for future generations. We also thank IRVO, Isvea, and our four participating wineries: Tenuta Rapitalà, Dimore di Giuro, Feudi Del Pisciotto, and Tenute Lombardo, for their support.”
Prof. Daniela Fracassetti of the University of Milan, the project’s scientific lead, declared: “The InnoNDA project intends to bring innovation through previously unapplied vinification approaches and strategies for Nero d’Avola, providing scientific evidence to support producers for a more informed growth of the wine sector.”
Enologist Leonardo La Corte added: “ISVEA laboratory, involved in numerous national and international projects as an accredited laboratory, has enthusiastically embraced a project focused on reducing alcohol content and diversifying production to give a new identity to a varietal that is a symbol of Made in Sicily worldwide.”
In summary, InnoNDA represents a significant step forward in Nero d’Avola research, addressing crucial industry needs through scientific rigor and collaborative innovation.