The InnoNDA Project Concludes: research unlocks sustainable vinification strategies for Nero d’Avola – Press Conference
Palermo, June 30, 2025 – The InnoNDA project, promoted by Assovini Sicilia and dedicated to pioneering research on Nero d’Avola vinification, concludes today. Launched in April 2024, the project — whose name stands for “Innovation of Nero d’Avola” — has explored new, sustainable winemaking strategies aimed at preserving the typicity of Sicily’s flagship red grape variety, while addressing pressing challenges such as climate change and rising alcohol levels in wine.
The research, coordinated by the University of Milan and supported by the ISVEA laboratories and four Sicilian wineries — Tenuta Rapitalà, Feudi del Pisciotto, Dimore di Giurfo, and Tenute Lombardo — was funded under Submeasure 16.1 of the Rural Development Programme (PSR) Sicily 2014–2022.
With a strong focus on biodiversity and the reduction of alcohol content, InnoNDA sought to develop innovative approaches that maintain varietal identity and regional expression, while responding to evolving consumer preferences and environmental concerns.
Two field demonstration days (Giornate di Campagna) were held at Feudi del Pisciotto and Tenuta Rapitalà, where preliminary results were shared directly with local producers and stakeholders.
“InnoNDA is a complex vitivinicultural research project,” said Mariangela Cambria, President of Assovini Sicilia. “But more than that, it is a tangible example of how collaboration between the scientific community and the wine industry can foster innovation across the entire sector. This project sheds light on some of the key challenges Sicilian wineries may face in the near future, while offering sustainable and competitive solutions that never compromise the authenticity of the variety“.
Further information: “Innonda – The Guide to Research end Innovation“.
This volume is distributed free of charge to all participants in the demonstration activities of the InnoNDA project. All rights reserved. No part of this publication or the information contained herein may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission. Although every effort has been made to ensure the integrity and quality of this publication and the information contained within it, the publishers and authors accept no responsibility for any damage to property or persons resulting from the use of this publication and/or the information contained herein. Curated by Daniela Fracassetti, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria, 2 – 20133 – Milano, Italia / ISBN 9788894558227, printed by Assovini Sicilia, Palermo (PA) / Fotograph s.r.l. P.I. 06232460821.
“Innonda. Oenological strategies for sustainable and innovative production of Nero d’Avola wine” guide is curated by Daniela Fracassetti, Denis Allieri, Nicholas Bonacina, Carmen Cris De Oliveira Nobre Bezerra of the Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria, 2 – 20133 – Milano, Italia
Download PDF: https://innonda.org/wp-content/uploads/2025/07/libretto_innonda_en_2025-06-10_final.pdf
Macrowine 2025. Bolzano, NOI Techpark
June 24-27, 2025
The results of the InnoNDA project—particularly the effects of terroir and vine age—will be presented by Professor Daniela Fracassetti of the University of Milan at the international Macrowine 2025 conference in Bolzano, scheduled for June 24–27 at NOI Techpark. In addition, a dedicated poster will be presented on “microbiological” strategies aimed at reducing the ethanol content of wines, namely controlled fermentations using Saccharomyces yeast strains in consortium with non-Saccharomyces species.
Info and Programm: https://macrowine2025.events.unibz.it
Press Conference – Prowein Düsseldorf, march 17, 2025 – 11.30 a.m.
Innovations and Challenges in Sicilian Oenological Field, the InnoNDA project. Prowein, 17 march 2025
Assovini Sicilia and IRVO Istituto Regionale del Vino e dell’Olio are pleased to invite you to the press conference to present the InnoNDA project, a new chapter in research to address relevant issues concerning the reduction of alcohol in wine and diversification in the production of Nero d’Avola. The study is being developed in collaboration with the University of Milan and 4 wineries.
Where: Prowein, Düsseldorf (Germany) – Hall 16 / F69 – IRVO
Date: March 17, 2025 – 11.30 am
Reservations: press@assovinisicilia.it
Admission: free
InnoNDA – Oenological strategies for a sustainable and innovative production of Nero d’Avola
Assovini Sicilia announces a new chapter in research to address important issues related to the diversification of production and diversity of the Nero d’Avola grape variety and the reduction of alcohol in wine. The study is developed in collaboration with the University of Milan and four associated companies
Assovini Sicilia along with the University of Milan launched the last 22nd of January a pioneering research in wine production, aiming at diversifying wine production, evaluating the diversity of the Nero d’ Avola grape variety, and reducing alcohol in wine while maintaining the quality.
The InnoNDA project, led by Assovini Sicilia, involves the University of Milan, the ISVEA laboratories and the wineries Dimore di Giurfo, Feudi del Pisciotto, Tenute Lombardo, Tenuta Rapitalà, and professionals in the field, including the innovation broker, Leonardo La Corte.
The InnoNDA project, thanks to the synergy between the University of Milan and Assovini Sicilia, marks an important step forward in the study of the characteristics of wines.
The main goals are to investigate the agronomic and oenological techniques that allow to produce wines with lower alcohol while maintaining the aromatic intensity and distinctive taste that characterizes the Nero d’Avola variety, the most famous among the native Sicilian red grape varieties. In addition, the InnoNDA project includes activities with the goal of diversifying production through the use of terracotta amphorae and evaluating the diversity of the Nero d’Avola grape variety cultivated in different areas of Sicilian territory. The research, started in April 2024, is based on a scientific approach that involves the use of technologies and fermentation strategies not previously applied for the vinification of Nero d’Avola grapes.
Maceration and aging in amphorae
The differentiation of production meets the growing interest and the needs of stakeholders and consumers. Although winemaking in amphorae is an ancient approach, the evolution of Nero d’Avola wine produced and aged in such vessels has not been previously investigated. The diversity of Sicilian Nero D’Avola terroir and age factors can play an important role in the characteristics of grapes and, consequently, wine. In addition, older vineyards may be more resilient to climate stress. Therefore, InnoNDA paves the way to a future where wine quality is related to the complexity and expression of terroir, as well as to the exaltation of varietal characteristics.
Alcohol reduction
Reducing the alcohol in wine, whose degree is conditioned by various factors including climate, is a goal requested by a growing number of consumers. At the same time, sensory characteristics must meet expectations. The InnoNDA project is investigating production methods that meet these expectations while allowing consumers to fully enjoy the pleasure of Sicilian wines.
The synergy between the University of Milan and Assovini Sicilia represents a great example of collaboration between the academic world and the private sector, combining research and innovation in a dynamic field of the Italian economy. This project is made possible thanks to the commitment of researchers, winemakers and professionals, who share their knowledge to achieve a common goal: to face and manage modern challenges without giving up quality and authenticity.
“Climate change and the changing expectations of consumers encourage Assovini Sicilia to deeply study agronomic and wine production techniques– says Lilly Fazio, vice president of Assovini Sicilia – in particular Nero d’Avola, the most widespread red grape variety on the island. This innovative study carried out in partnership with the University of Milan, and supported thanks to the Regional Department of Agriculture, allows us to improve a sustainable production and face global challenges. Investing in science means believing in solutions that we do not yet know, and thinking of the future generations”.
“The InnoNDA project aims to bring innovation through winemaking approaches and strategies not previously applied for Nero d’Avola – says Prof. Daniela Fracassetti, of the University of Milan and scientific director of the project – providing scientific evidence to support producers for a more conscious growth of the wine sector”.
“The ISVEA laboratory, involved in numerous national and international projects as an accredited laboratory – says the oenologist Leonardo La Corte – has embraced with great interest a project on the reduction of the alcohol and on the diversification of production to give a new identity to a grape variety that is a symbol of Made in Sicily throughout the world”.
Per further information
Francesco Pensovecchio – Press Office InnoNDA, M: +39 3386337475, press@innonda.org
Liliana Rosano – Press Office Assovini Sicilia, M: +39 3470330206, press@assovinisicilia.it
ZEDCOMM
Delia Demma – Press Office / Assovini Sicilia
delia@zedcomm.it M+ 39 348 6160446
Project funded under the PSR Sicily 2014-2022 Sub-measure 16.1. Funding body: Regional Department of Agriculture, Rural Development and Mediterranean Fisheries. Support for the establishment and management of the PEI operational groups on agricultural productivity and sustainability.
Innonda
Oenological strategies for a sustainable and innovative production of Nero d’Avola
Assovini Sicilia announces a new chapter in research to address important issues related to the diversification of production and diversity of the Nero d’Avola grape variety and the reduction of alcohol in wine. The study is developed in collaboration with the University of Milan and four associated companies.
Palermo, January 22 – Assovini Sicilia along with the University of Milan launched a pioneering research in wine production, aiming at diversifying wine production, evaluating the diversity of the Nero d’ Avola grape variety, and reducing alcohol in wine while maintaining the quality.
The InnoNDA project, led by Assovini Sicilia, involves the University of Milan, the ISVEA laboratories and the wineries Dimore di Giurfo, Feudi del Pisciotto, Tenute Lombardo, Tenuta Rapitalà, and professionals in the field, including the innovation broker, Leonardo La Corte. The InnoNDA project, thanks to the synergy between the University of Milan and Assovini Sicilia, marks an important step forward in the study of the characteristics of wines. The main goals are to investigate the agronomic and oenological techniques that allow to produce wines with lower alcohol while maintaining the aromatic intensity and distinctive taste that characterizes the Nero d’Avola variety, the most famous among the native Sicilian red grape varieties. In addition, the InnoNDA project includes activities with the goal of diversifying production through the use of terracotta amphorae and evaluating the diversity of the Nero d’Avola grape variety cultivated in different areas of Sicilian territory. The research, started in April 2024, is based on a scientific approach that involves the use of technologies and fermentation strategies not previously applied for the vinification of Nero d’Avola grapes.
Maceration and aging in amphorae
The differentiation of production meets the growing interest and the needs of stakeholders and consumers. Although winemaking in amphorae is an ancient approach, the evolution of Nero d’Avola wine produced and aged in such vessels has not been previously investigated. The diversity of Sicilian Nero D’Avola terroir and age factors can play an important role in the characteristics of grapes and, consequently, wine. In addition, older vineyards may be more resilient to climate stress. Therefore, InnoNDA paves the way to a future where wine quality is related to the complexity and expression of terroir, as well as to the exaltation of varietal characteristics.
Alcohol reduction
Reducing the alcohol in wine, whose degree is conditioned by various factors including climate, is a goal requested by a growing number of consumers. At the same time, sensory characteristics must meet expectations. The InnoNDA project is investigating production methods that meet these expectations while allowing consumers to fully enjoy the pleasure of Sicilian wines. The synergy between the University of Milan and Assovini Sicilia represents a great example of collaboration between the academic world and the private sector, combining research and innovation in a dynamic field of the Italian economy. This project is made possible thanks to the commitment of researchers, winemakers and professionals, who share their knowledge to achieve a common goal: to face and manage modern challenges without giving up quality and authenticity.
“Climate change and the changing expectations of consumers encourage Assovini Sicilia to deeply study agronomic and wine production techniques– says Lilly Fazio, vice president of Assovini Sicilia – in particular Nero d’Avola, the most widespread red grape variety on the island. This innovative study carried out in partnership with the University of Milan, and supported thanks to the Regional Department of Agriculture, allows us to improve a sustainable production and face global challenges. Investing in science means believing in solutions that we do not yet know, and thinking of the future generations”.
“The InnoNDA project aims to bring innovation through winemaking approaches and strategies not previously applied for Nero d’Avola – says Prof. Daniela Fracassetti, of the University of Milan and scientific director of the project – providing scientific evidence to support producers for a more conscious growth of the wine sector”.
“The ISVEA laboratory, involved in numerous national and international projects as an accredited laboratory – says the oenologist Leonardo La Corte – has embraced with great interest a project on the reduction of the alcohol and on the diversification of production to give a new identity to a grape variety that is a symbol of Made in Sicily throughout the world”.
For further information
Francesco Pensovecchio – Press Office InnoNDA, M: +39 3386337475, press@innonda.org
Liliana Rosano – Press Office Assovini Sicilia, M: +39 3470330206, press@assovinisicilia.it
Zedcomm
Delia Demma – Press Office Assovini Sicilia, M: + 39 3486160446, delia@zedcomm.it
Project funded under the PSR Sicily 2014-2022 Sub-measure 16.1. Funding body: Regional Department of Agriculture, Rural Development and Mediterranean Fisheries. Support for the establishment and management of the PEI operational groups on agricultural productivity and sustainability.
the presentation slides (English)
the presentation slides (Italian)
innoNDA 