Calabrese - Nero D’Avola

A Sicilian native grape variety par excellence, the Calabrese or Nero d’Avola has its roots in the Syracuse area. Its organoleptic characteristics vary in relation to the terroir in which it develops. Indeed, in the central western part of Sicily, this variety gives rise to wines with a fruity flavour that are sweet on the palate. Calabrese is vinified on its own or blended with other grapes.

Good acidity is one of the main characteristics that this vine imparts to the wines produced from it – wines with a strong character and a strong identity.

Calabrese is blended primarily with Syrah, but also with Merlot and Cabernet Sauvignon.