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For milleniums the wine Nero di Pachino, rich in polyphenols, anthocyanins and resveratrol, now more commonly known and established all over the world as Nero d’Avola, was used first as fine wine then, since the eighteenth century, as wine (wine board) to correct the great wines produced in France and in the North of Italy. It earned the nickname “vin medicine” in France and and the sicilian typical aphorism “Bread dipped in wine”. This trade took place mostly by sea and then along the railway Noto-Pachino; in historical maps, is evidenced the wine port of Vendicari, located right in the heart of area of the Nero di Pachino’s wine production. Traditionally the Nero di Pachino was known as Cala’mpisi, that in local dialect refers to something heavy and structured which subsequently evolved into Calaulisi or Calabrisi to the current common name of Nero d’Avola.