Nero d'Avola is the most important and widely planted red wine grape variety in Sicily. Vast volumes of these grapes are produced on the island every year, and have been for centuries. The dark-skinned grape is of great historical importance to Sicily and takes its present-day name from the town of Avola on the island's southeast coast. It produces wines with good body and high alcohol content, great intensity of color and olfactory complexity. Nero d'Avola goes well with grilled meats and well-aged cheeses, in general with dishes rich in flavor. With aging it becomes a magnificent red for pairing with elaborate and intense meat dishes, dishes based on forest mushrooms and in its more structured versions also with intense game dishes.