Calabrese

The grape variety Calabrese is more widely recognized by its name Nero d'Avola, a famous and highly regarded grape native to Sicily rather than Calabria, despite the name "Calabrese" suggesting otherwise.

This grape has become a cornerstone of Sicilian winemaking and is featured prominently in various appellations across the island. It is frequently used in blends with other varieties, but it also stands on its own as a varietal wine, showcasing its ability to produce wines of remarkable structure, depth, and complexity. These wines often possess excellent aging potential, making Calabrese (or Nero d'Avola) a grape highly prized by both producers and wine enthusiasts.

The Calabrese berry is medium-sized, black, and elliptical or oval in shape, with a thick, waxy skin that is bluish in color. The skin is quite resistant, helping the grape thrive in the hot, sun-drenched Sicilian climate. The bunch is typically medium in size, conical in shape, and often winged, with a compact yet consistent structure. The leaves are large, orbicular, and entire, adding to the overall vigor and reliability of the vine, which has a regular and steady production.

When vinified on its own, Calabrese produces wines that are full-bodied and intense, balanced. These wines often exhibit rich notes of ripe plum and cherry, sometimes accompanied by subtle spicy undertones. The result is a warm, inviting wine that reflects the robust character of the Sicilian terroir. With its deep color and complex aromas, Calabrese wines, especially those aged properly, can be a true representation of Sicily's winemaking tradition, offering an exceptional drinking experience that showcases both power and elegance.