This initiative explores diversification strategies<\/strong>, 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.<\/p>\n\n\n\n InnoNDA brings together Assovini Sicilia<\/strong> (leading the project), the University of Milan<\/strong>, ISVEA<\/strong> laboratories, and the wineries Dimore di Giurfo <\/strong>(CT), Feudi del Pisciotto<\/strong> (CL), Tenute Lombardo <\/strong>(CL), and Tenuta Rapital\u00e0<\/strong> (PA), along with industry experts including Innovation Broker Leonardo La Corte<\/strong>. This collaboration marks a significant advancement in wine research.<\/p>\n\n\n\n The core objective of InnoNDA, born from the synergy between the University of Milan and Assovini Sicilia, is to investigate agronomic and oenological techniques<\/strong> 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.<\/a><\/p>\n\n\n\n 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<\/strong>. The research, initiated in April 2024, employs a scientific approach utilizing previously unexplored fermentation technologies and strategies for Nero d’Avola vinification<\/strong>.<\/p>\n\n\n\r\n Project Overview<\/strong><\/h2>\n\n\n\n