Calabrese

Grape variety	Calabrese
Grape colour	Red grape
History	Calabrese, also known as Nero d'Avola, is a prominent grape variety originating from the southern parts of Sicily, Italy. The grape was named after the town of Avola and was used to add color and body to lesser quality wines in the 20th century. However, in the late 20th century, the grape gained recognition for its ability to produce top quality red wines. Today, it's considered as one of the most important indigenous grape varieties of Sicily. Its cultivation has been traced back to the 1st century AD and it has been an integral part of the Sicilian viticulture ever since. The grape is known for its resilience to hot and arid climates, making it an ideal choice for the Sicilian terrain.
Ampelographic features	The Calabrese grape vine has broad, circular leaves that are a deep green color on the top surface and light green underneath. The leaves are thick, opaque, and quite wavy in texture. The vine produces medium-sized bunches of grapes that are conical and often winged in shape. The berries themselves are medium-sized, ellipsoid or ovoid in shape, with a bluish skin that is evenly distributed and pruinose. The skin of the berry is medium thick and leathery, containing a juicy, simple-flavored flesh inside. The juice is colorless, and the berry has a prominent umbilicus. The vine's resilience to hot climates and its ability to produce quality yields make it a desirable choice for wine production.
Synonyms	Nero d'Avola, Calabrese di Vittoria, Calabrese di Noto
Characteristics of the wine	The wine produced from the Calabrese grape variety is known for its full body and strong, fruity flavors. It typically has a deep ruby red color, with a rich, velvety texture. Aromas and flavors of this wine often include blackberries, cherries, and plums, along with subtle notes of cocoa, clove, and black pepper. With age, the wine can develop more complex flavors including leather and tobacco. Due to its robust nature, Calabrese wine pairs well with hearty dishes like roast meats, game, and strong cheeses. It's also known to age well, developing more nuanced flavors over time.