The InnoNDA project, innovative and sustainable production paths for Nero d'Avola, concludes the research and presents the results

The project formally concluded research in June 2025.
The challenge is stimulating: to face climate change and the higher alcohol content, as well as to respond to consumer demands. Consequently, to propose innovative and sustainable solutions, without ever losing sight of the territorial identity and personality of Nero d'Avola, the most important and widespread red grape variety on the Island.
The project, led by Assovini Sicilia with the scientific support of Professor Daniela Fracassetti and Professor Ileana Vigentini of the University of Milan, the ISVEA laboratories and four wineries – Tenuta Rapitalà, Feudi del Pisciotto, Dimore di Giurfo and Tenute Lombardo – was funded under Sub-measure 16.1 of the PSR Sicilia 2014-2022, and included two so-called Country Days – held at Feudi del Pisciotto and Tenuta Rapitalà – during which the results of the research were presented to Sicilian companies.
“ InnoNDA is a complex winemaking research project – says Mariangela Cambria , president of Assovini Sicilia – but also a concrete example of how collaboration between companies and universities can generate innovation for the benefit of the entire sector. The project shines a spotlight on some difficult problems that Sicilian wine companies may have to face in the future. At the same time, it suggests some solutions in the competitive arena, without however betraying the identity of the grape variety ”.
The project addresses four work areas:
Technological strategies for alcohol reduction
Physical and membrane techniques for ethanol removal, such as vacuum evaporation, reverse osmosis and membrane contactor, have been tested to obtain Nero d'Avola with lower alcohol content while maintaining quality and sensory identity. The research has, among other things, highlighted how wines aged in wood maintain structure and complexity better than wines aged in steel. The use of membrane technologies has been evaluated, which allow to limit the loss of fruity and floral aromas, returning balanced and pleasant wines.
Microbiological strategies
The research investigated the behavior of non -Saccharomyces yeasts in combination with the well-known Saccharomyces cerevisiae . The study observed how these microbial consortia allow to reduce the alcohol content up to 2%, improving the aromatic intensity and the fruity and floral notes, very important for Nero d'Avola. The research was started using the Adaptive Evolution in the Laboratory (ALE) technique that will allow to select yeast strains (non-GMO) capable of producing less ethanol and more glycerol, improving the soft and round sensations of the wine.
Use of amphorae for maceration and refinement
The project verified the impact of terracotta (wine amphorae of varying degrees of porosity, traditionally made by firing clay) in winemaking. The study highlighted its effectiveness in enhancing spicy, balsamic and vegetal notes. Furthermore, long macerations led to particularly elegant and less bitter profiles. For refinement, the use of amphorae with different porosity allowed to obtain more persistent, floral and fruity wines, especially when compared to steel productions.
Biodiversity study of Nero d'Avola
The InnoNDA project has shown the genetic and phenolic richness of Sicilian Nero d'Avola. Old vines, compared to younger ones, seem to maintain a higher acidity content and a better concentration of anthocyanins and flavonoids, all decisive elements to determine color and structure, but also longevity in a wine. Spontaneous fermentations, then, highlight a rich, diversified and territorial microbiota. Distinctive elements capable of characterizing the aromatic profile of wines.
“ The InnoNDA project has demonstrated the concrete possibility of reducing alcohol in Nero d'Avola wines, thus responding to the growing demand for low-alcohol wines and offering an effective strategy to counteract the effects of climate change – says Daniela Fracassetti , scientific director of the project – The use of amphorae has proven to be suitable for the vinification of Nero d'Avola, enhancing its typical sensory characteristics. Furthermore, the differences observed in the composition of musts obtained from vineyards of different ages and origins indicate the importance of the terroir and the age of the vines on the final quality of the wine. The combination of innovative techniques, reduction of alcohol content and enhancement of territorial peculiarities contributes to enriching knowledge on Nero d'Avola and strengthening the identity of Sicilian viticulture. Given the promising results achieved in just over a year of activity, it is desirable to continue the research to consolidate and deepen the evidence obtained.”
A model for the future
The InnoNDA project takes a decisive step towards extended production models, bringing innovation, sustainability, and responding to climate change and changing consumer demands, without sacrificing the identity of Nero d'Avola.

InnoNDA Project Leader: Assovini Sicilia
Scientific partners: University of Milan, ISVEA
Partner wineries: Rapitalà, Feudi del Pisciotto, Dimore di Giurfo, Lombardo Vini
Funded by PSR Sicily 2014-2022 – Sub-measure 16.1