/kalabrˈeze/
- Calabrese
- Nero d’Avola
Red
- For centuries, Nero d’Avola has been known as Calabrese throughout Italy, from Calabria to Sicily to Tuscany, and Calabrese is the official name listed in Italy’s National Registry of grape varieties.
- It is often blended with Frappato for the production of DOCG Cerasuolo di Vittoria, Sicily‘s only DOCG wine, enhancing its texture and complexity.
- Thriving in warm climates, Nero d’Avola can be trained close to the ground to maximise heat absorption.
- While it ranks as the second most common grape in Sicily, it is notably absent in Northeast Sicily.
- Nero d’Avola is sensitive to cold and humidity but exhibits resistance to saline conditions, making site selection crucial for optimal cultivation.
Map of historic hometown
Utilized in blends with Frappato, Calabrese enhances wines with added richness and depth, albeit at the expense of some perfume.
It is also common to find Calabrese blended with Merlot, Syrah, or Cabernet Sauvignon.
This grape is characterized by its bright dark-red cherry and spicy, aromatic herb aromas and flavors, accompanied by low astringency and typically harmonious acidity.
Calabrese wines vary depending on the terroir. Those grown at higher altitudes in the central part of Sicily tend to display paler colors and more mineral characteristics, while vineyards at lower altitudes and warmer climates produce richer and more structured wines. Wines from Agrigento and Riesi, located farther south, can be astringent yet fruity.
In Noto, wines exhibit exceptional ripeness with herbal and saline notes, whereas those from nearby Vittoria are lighter, more floral, and reminiscent of wines made with Frappato.
Pachino, known as one of the greatest grand crus for Calabrese, produces wines with almost pungent aromas and flavours reminiscent of ripe tomato sauce, aromatic herbs, dark cherries, and tar, accompanied by saline nuances.
Visual Flavour Profiles:
