(from: http://en.wikipedia.org/wiki/Nero_d%27Avola)
Nero d'Avola (Italian pronunciation: [ˈnero ˈdavola]; "Black of Avola" in Italian) is "the most important red wine grape in Sicily and is one of Italy's most important indigenous varieties. It is named after Avola in the far south of Sicily and its wines are compared to New World Shirazes, with sweet tannins and plum or peppery flavours. It also contributes to Marsala blends.
(from: http://en.wikipedia.org/wiki/Nebbiolo)
Ampelographers believe that Nebbiolo is indigenous to the Piedmont region though some DNA evidence suggest that it may have originated in Lombardy. In the 1st century AD, Pliny the Elder noted the exceptional quality of the wine produced in Pollenzo region located northwest of what is now the Barolo DOCG zone. While Pliny does not explicitly name the grape responsible for these Pollenzo wines, his description of the wine bears similarities to later descriptions of Nebbiolo-based wines, making this potentially the first notation of wine made from Nebbiolo in the Piedmont region. The first explicit mention of Nebbiolo dates to 1268 where a wine known as "nibiol" was growing in Rivoli near Turin. This was followed by a 1303 account of a producer in the Roero district described as having a barrel of "nebiolo" (sic). In the 1304 treatise Liber Ruralium Commodorum, the Italian jurist Pietro Crescenzi described wine made from "nubiola" (sic) as being of excellent quality. In the 15th century, statutes in the region of La Morra (in what is now the Barolo zone) demonstrated the high esteem that the Nebbiolo vine had in the area. According to these laws, the penalties for cutting down a Nebbiolo vine ranged from a heavy fine to having the right hand cut off or hanging for repeat offenders.
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