Calabrese (Nero d'Avola)

The Calabrese (or Nero d’Avola) grape, is a black grape grown in the regions of Abruzzo, Apulia, Basilicata, Calabria, Latium, Sardinia, Sicily, Tuscany, Umbria.
Although the name suggests Calabria, Nero d’Avola is the most representative, noble and important black grape variety of Sicilian enology. However, it is not possible to reconstruct when it arrived on the island, and Calabrese is the name by which it is indicated throughout the nineteenth century, which remained so even in 1970 when it was registered in the National Register of Vine Varieties. To clear away any possible confusion about its origins, it should be noted that the Calabrese name is nothing more than an Italianization of the Sicilian dialect term “Calaravrisi”, that is grape (cala) of Avola, which can also be understood as “coming from Avola “. In fact, from the small town of Syracuse, the vine then spread to the municipalities of Noto and Pachino, and from there throughout Sicily. Before becoming the current prince of Sicilian red wines for aging, in the past the Calabrese or Nero d’Avola enjoyed considerable success in the production of new wines. Today, in addition to being vinified in purity, it is used in blends with the vines Merlot, Cabernet Sauvignon and, above all, with Syrah, a pairing that is giving excellent results.

Characteristics of the wine

From the Calabrese vine (Nero d’Avola) we obtain a wine with a ruby-red color, dry, very alcoholic, rightly acidic, full-bodied, with a neutral smell and taste. The wines in purity have proved to be suitable for aging in cask, thanks to fine aromas and a good aging potential.